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Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins That Wow Your Taste Buds

Indulge in these Chocolate Peanut Butter Banana Muffins, a guilt-free treat made with protein and options for gluten-free and dairy-free variations.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1/4 cup Butter (or Coconut Oil) Use dairy-free alternative for dairy-free version.
  • 1 cup Sugar White sugar preferred, coconut sugar is a suitable alternative.
  • 1/2 cup Peanut Butter Opt for thick, creamy varieties.
  • 2 large Overripe Bananas Choose brown, spotted bananas for best flavor.
  • 1/2 cup Milk of Choice Almond milk for dairy-free option.
  • 1 teaspoon Vanilla Extract Can be omitted if desired.
  • 2 large Eggs Flax eggs can substitute for vegan option.
  • 1 1/2 cups Gluten-Free All-Purpose Flour or Oat Flour Ensure certified gluten-free if needed.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/3 cup Cocoa Powder Sift to avoid clumps.
For the Peanut Butter Swirl
  • 1/2 teaspoon Peanut Butter Use a mini spatula for easy distribution.

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Step 1: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
  2. Step 2: Cream softened butter and sugar together until smooth. Mix in peanut butter, mashed bananas, milk, and vanilla extract.
  3. Step 3: Add eggs one at a time, mixing until just combined after each addition.
  4. Step 4: Add gluten-free flour, baking powder, baking soda, salt, and sifted cocoa powder. Stir gently until smooth.
  5. Step 5: Fill muffin tins about two-thirds full with batter for even baking.
  6. Step 6: Add 1/2 teaspoon of peanut butter on each muffin and swirl with a toothpick.
  7. Step 7: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Step 8: Cool muffins in the tin for 5 minutes, then transfer to a wire rack.

Notes

For best results, choose ripe, brown-spotted bananas and avoid overmixing the batter.