Chocolate Peanut Butter Banana Muffins

Chocolate peanut butter banana muffins are moist, crumbly, and full of flavor. They have just a hint of sweetness and make a great breakfast or snack on the go. Plus, they're gluten-free.

Course Bread, Breakfast

Cuisine American

Prep Time 10 minutes

Total Time 22 minutes

Servings muffins

Calories 161kcal

Author Heather

Equipment

Ingredients

1 cup peanut butter
2 ripe bananas
2 large eggs
¼ cup maple syrup
⅓ cup natural cocoa powder
½ teaspoon baking soda

Instructions

Preheat oven to 350 degrees. Line a muffin pan with liners or lightly grease and set aside.
In a large bowl, add peanut butter, bananas, eggs, and maple syrup. Mix until well combined and no (or few) banana lumps remain.
Add cocoa powder and baking soda and mix until well combined.
Pour batter into muffin pans, filling each about ⅔ full. Bake for 20-22 minutes or until a toothpick comes out clean. Remove from oven and allow to stand for 5 minutes transferring to a wire rack to finish cooling.

Notes

Maple syrup can be substituted with honey or brown sugar.
To reduce lumps of banana in muffin batter, use a blender to mix ingredients instead.

Nutrition