Chocolate peanut butter banana muffins are moist, tender, and full of flavor. Made with banana, peanut butter, cocoa, and chocolate chips, these muffins are also gluten-free (but you wouldn't even know!).
Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with liners or grease well and set aside.
In a large bowl, add peanut butter, bananas, eggs, and maple syrup. Mix until completely combined and no (or few) banana lumps remain (using a hand mixer, blender, or food processor can help create a smooth batter).
Add cocoa powder, baking soda, and salt. Stir to combine. Add chocolate chips and stir to incorporate.
Divide batter between 12 muffin tins (and optionally, top with a few more chocolate chips). Bake for about 20-22 minutes, or until a toothpick comes out with crumbs (not wet batter). Remove from oven and allow to stand for 5 minutes transferring to a wire rack to finish cooling.
Maple syrup can be substituted with honey or brown sugar.
Muffins are also dairy free if omitting chocolate chips or using dairy-free chocolate chips.
Muffins will keep for 3-4 days in a tightly sealed container at room temperature.
Muffins can also be frozen for up to 3 months in a tightly sealed freezer safe container. Thaw on countertop for 30 minutes to bring to room temperature.