Description
Deliciously moist Chocolate Peanut Butter Banana Muffins made with ripe bananas, rich cocoa powder, and a peanut butter swirl. These gluten-free adaptable muffins combine the natural sweetness of bananas with the indulgence of chocolate and peanut butter, perfect for a breakfast treat or a wholesome snack.
Ingredients
Scale
Muffin Batter
- ¼ cup butter, softened (or coconut oil or dairy-free butter alternative)
- ½ cup sugar
- â…“ cup peanut butter*
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
Peanut Butter Swirl Topping
- 6 teaspoons peanut butter (½ teaspoon per muffin)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by spraying it with non-stick spray to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to beat the softened butter and sugar together until the mixture is creamy and smooth, ensuring a light muffin texture.
- Add Wet Ingredients: Mix in the peanut butter, mashed bananas, milk, and vanilla extract until fully combined. Then briefly beat in the eggs to integrate them evenly into the mixture.
- Incorporate Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the bowl. Sift the cocoa powder through a fine mesh strainer to avoid lumps and stir everything together until the batter is smooth and well blended.
- Fill Muffin Tins: Spoon the batter into the muffin tin cups, filling each about two-thirds full to allow room for rising.
- Peanut Butter Swirl: Add an overflowing ½ teaspoon of peanut butter on top of each muffin. Using a toothpick, gently swirl the peanut butter into the batter to create a marbled effect.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
- Cool: Allow the muffins to cool in the tin for a few minutes to set before transferring them to a wire rack to cool completely. This prevents sogginess and finishes the baking process.
Notes
- You can substitute butter with coconut oil or dairy-free butter alternatives for a dairy-free version.
- These muffins can be made gluten-free by using gluten-free all-purpose flour.
- Use overripe bananas for maximum sweetness and moisture.
- Feel free to use any kind of milk based on dietary preference such as almond, skim, or whole milk.
- The peanut butter swirl on top adds an extra burst of flavor and visual appeal.
- Make sure not to overfill the muffin tins to avoid overflow during baking.
- Check muffin doneness with a toothpick to avoid under or overbaking.
