Description
These Chocolate Peanut Butter Banana Muffins are a delicious and moist treat, perfect for breakfast or a snack. Made with ripe bananas and a rich peanut butter swirl, these muffins are gluten-free with a dairy-free option, offering a perfect balance of chocolatey and nutty flavors in every bite.
Ingredients
Main Ingredients
- 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
- 1/2 cup sugar
- 1/3 cup peanut butter*
- 1 1/4 cup overripe banana, mashed (about 3 large bananas)
- 1/4 cup milk of choice (skim, 2%, whole, or almond)
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cup gluten-free all purpose flour, regular flour, or oat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 6 tsp peanut butter*
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to ensure easy removal of the muffins after baking.
- Mix wet ingredients: In a large mixing bowl, beat the softened butter and sugar together with a mixer until creamy. Add the peanut butter, mashed bananas, milk, and vanilla extract, mixing again until the ingredients are well combined. Next, add the eggs and briefly blend them in to incorporate fully.
- Add dry ingredients: To the same bowl, add the gluten-free all-purpose flour (or your chosen flour), baking powder, baking soda, and salt. Sift the cocoa powder through a fine mesh strainer into the bowl to avoid clumps, then stir all the dry ingredients together until you have a smooth and consistent muffin batter.
- Fill muffin tin: Spoon the muffin batter into each muffin tin cavity, filling them about two-thirds full to allow room for rising.
- Add peanut butter swirl: Place an overflowing 1/2 teaspoon of peanut butter on top of each muffin. Use a toothpick to gently swirl the peanut butter into the top layer of the muffin batter, creating a marbled effect.
- Bake the muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy and serve: Once cooled, enjoy these moist chocolate peanut butter banana muffins as a delicious snack or breakfast treat.
Notes
- For a dairy-free version, substitute butter with coconut oil or a dairy-free butter alternative and use almond milk or another plant-based milk.
- To make the muffins gluten-free, use gluten-free all-purpose flour or oat flour.
- Overripe bananas are key for sweetness and moisture—look for bananas with brown spots or very soft texture.
- You can adjust the amount of sugar based on your sweetness preference or use a sugar alternative.
- Make sure not to overmix the batter after adding flour to avoid dense muffins.
- Let muffins cool completely to allow full flavor development and easier handling.
