Chocolate Peanut Butter Banana Muffins

Chocolate muffins on a metal cooling rack.

Chocolate Peanut Butter Banana Muffins

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!).

Course Bread, Breakfast

Cuisine American

Prep Time 10 minutes

Total Time 22 minutes

Servings muffins

Calories 200kcal

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
¼ teaspoon salt
½ cup chocolate chips optional

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition