Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Peanut Butter Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 52 reviews
  • Author: Lily
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Chocolate Peanut Butter Banana Muffins are a delicious blend of rich cocoa and creamy peanut butter, enhanced with the natural sweetness of overripe bananas. Perfectly moist and fluffy, they are gluten-free and can be made dairy-free with simple swaps, making them an ideal treat for those with dietary restrictions. These muffins feature a luscious peanut butter swirl on top for extra flavor and texture, suitable for breakfast or a wholesome snack.

Ingredients

Chocolate Peanut Butter Banana Muffins

  • 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

Peanut Butter Swirl

  • 6 tsp peanut butter*

Instructions

  1. Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to prevent sticking.
  2. Cream butter and sugar: In a large mixing bowl, beat together the softened butter and sugar using a mixer until the mixture is creamy and light in texture.
  3. Add wet ingredients: Mix in the peanut butter, mashed bananas, milk of choice, and vanilla extract into the creamed butter and sugar until everything is well incorporated.
  4. Incorporate eggs: Add the eggs to the mixture and briefly blend to combine evenly.
  5. Add dry ingredients: To the same bowl, add the gluten-free flour, baking powder, baking soda, and salt. Then, sift the cocoa powder through a fine mesh strainer into the batter to avoid lumps. Stir all dry ingredients carefully into the wet mixture until you achieve a smooth and consistent muffin batter.
  6. Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
  7. Create peanut butter swirl: Before baking, place an overflowing 1/2 teaspoon of peanut butter on top of each muffin. Using a toothpick, gently swirl the peanut butter into the top of each muffin to create a marbled effect.
  8. Bake the muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool and serve: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving. Enjoy your delicious chocolate peanut butter banana muffins!

Notes

  • You can substitute the butter with coconut oil or any dairy-free butter alternative for a dairy-free version.
  • Use any milk you prefer, such as skim, 2%, whole, or an almond milk alternative to keep it dairy-free.
  • Ensure your bananas are overripe for maximum sweetness and moisture.
  • The peanut butter swirl adds an extra layer of flavor; use natural peanut butter for a healthier option.
  • For best results, avoid overmixing the batter once the dry ingredients are added to keep the muffins tender.
  • These muffins freeze well; store in an airtight container in the freezer for up to 3 months and thaw before eating.

Find it online: https://dishmelt.com/chocolate-peanut-butter-banana-muffins-recipe/