Description
Delicious and moist Chocolate Peanut Butter Banana Muffins made with ripe bananas and a rich peanut butter swirl. These muffins combine the sweetness of bananas with the depth of cocoa and peanut butter for a perfect treat any time of day. Gluten-free flour options make this recipe adaptable for different dietary needs.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Topping
- 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 the muffins do not stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar using a mixer until creamy and well combined, which helps create a light and fluffy texture in the muffins.
- Add Wet Ingredients: Add the peanut butter, mashed bananas, milk, and vanilla extract to the creamed mixture and mix until fully incorporated. Then briefly beat in the eggs to combine everything smoothly.
- Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Using a fine mesh strainer, sift cocoa powder into the bowl and stir gently to create a smooth, well-combined batter without lumps.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Add Peanut Butter Swirl: Add an overflowing half teaspoon of peanut butter on top of each muffin. Use a toothpick to gently swirl the peanut butter across the top of each muffin to create a marbled effect.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which ensures they set properly and maintain their structure.
Notes
- You can substitute butter with coconut oil or a dairy-free butter alternative for a dairy-free version.
- Use gluten-free all-purpose flour to make this recipe gluten-free.
- Make sure to use overripe bananas for maximum sweetness and moisture.
- The peanut butter swirl adds a delicious visual effect and extra flavor; do not skip.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
