Description
These Chocolate Peanut Butter Banana Muffins combine the rich flavors of cocoa, creamy peanut butter, and naturally sweet overripe bananas into a moist, delicious treat. Perfect for breakfast or a snack, they are easy to make with gluten-free or regular flour options and feature a delightful peanut butter swirl on top.
Ingredients
Scale
Main Ingredients
- 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
- 6 teaspoons 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 muffins after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar with a mixer until the mixture becomes creamy and smooth, providing a fluffy base for the muffins.
- Add Wet Ingredients: Mix in the peanut butter, mashed bananas, milk, and vanilla extract until fully incorporated. Briefly beat in the eggs to combine all wet ingredients thoroughly.
- Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the bowl. Sift the cocoa powder into the mixture using a fine mesh strainer. Stir everything together until the batter is smooth and well-combined with no lumps.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Add Peanut Butter Swirl: Place an overflowing ½ teaspoon of peanut butter on top of each filled muffin cup. Use a toothpick to gently swirl the peanut butter into the top layer of batter for a marbled effect.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which prevents sogginess and helps them set properly.
Notes
- You can substitute regular all-purpose flour or oat flour if gluten-free is not necessary.
- Use any milk of your choice including almond milk for a dairy-free version.
- If you prefer a stronger peanut butter flavor, use natural peanut butter without added sugars.
- The peanut butter swirl adds a nice visual appeal and a boost of peanut butter taste on top.
- Ensure bananas are overripe for the best natural sweetness and moisture in the muffins.
