Peanut Butter Banana Chocolate Chip Muffins
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Peanut Butter Banana Chocolate Chip Muffins – Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite!! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!!
Peanut Butter Banana Chocolate Chip Muffin Recipe
My daughter raved about these muffins and said they were the best thing I made in a long time!
It’s such a simple, one bowl, no-mixer muffin recipe that produces beautifully domed-shaped muffins.
The batter is so easy to stir together that you can literally have these in the oven in five minutes.
Thanks to the peanut butter and banana in the recipe, they are super moist and hearty. You could technically omit the chocolate chips to try to keep them a bit healthier, but chocolate with peanut butter and banana is so perfect.
Ingredients in Peanut Butter Banana Muffins
I can almost guarantee you have the ingredients on hand for these easy muffins. You simply need:
- Peanut Butter
- All-purpose flour
- Baking powder
- Chocolate chips
Take note that there’s no butter or added oil in the muffins. The natural oil in the peanut butter, combined with the banana and eggs, are all that’s needed!
I haven’t made them gluten-free, but a gluten-free flour intended for baking would probably work.
How To Make Banana Peanut Butter Muffins
Add two ripe bananas to a mix bowl and mash them with a fork. I use bananas that are ripe, but don’t worry if they’re not falling-apart on their last leg bananas.
Next add the eggs, peanut butter, sugar, honey, and stir to combine.
Add the flour, baking powder, salt, and stir to combine. Don’t over mix or your muffins may turn out tough.
Stir in the chocolate chips, turn the batter out into your muffin pan, sprinkle the tops with a few more chocolate chips, and bake them.
Tips For The Best Peanut Butter Chocolate Chip Muffins
Along with not over mixing the batter as I mentioned, don’t over bake the muffins.
These are a dense muffin (if you like light and airy muffins, these aren’t it) from the bananas and peanut butter and over baking them will cause them to dry out in a hurry.
Depending on the exact size of your muffin pan, and how full you fill it, your baking time may vary from the 15 to 18 minutes listed. Watch your muffins and not the clock. A toothpick inserted in the center should come out clean or with a few moist crumbs.
You can bake these as mini muffins, as jumbo muffins, or in a 9×5-inch loaf pan. Baking times will of course vary based on the option you select.
Don’t be afraid to fill the wells of your muffin pan to three-quarters full, or nearly full, to achieve the domed muffin top appearance. The nice thing about these muffins is that they dome up, rather than spread outward, as they bake. These aren’t the kind of muffin tops that bake into their neighbors, whew, thankfully!
- 3/4 cup mashed ripe bananas (about 2 medium ripe bananas)
- 3/4 cup creamy peanut butter (such as Jif or Skippy)*
- 2 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips**, divided
- Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note - This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
- To a large bowl add the bananas and mash them with a fork.
- Add the peanut butter, eggs, sugar, honey, and whisk to combine.
- Add the flour, baking powder, salt, and stir until just combined.
- Add 3/4 cup chocolate chips and fold them gently into the batter.
- Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
- Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
- Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow muffins to cool in the pan for about 10 minutes before removing. Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don't like to refrigerate muffins because I think it dries them out.
*I have only made this recipe with conventional processed peanut butter, like classic Jif or Skippy. I don't know how the recipe will work if you use a natural-style peanut butter (the kind that separates) or any of the newer types of peanut butters called "Jif Naturals" or similarly labeled peanut butters.
**Mini chocolate chips may be substituted for regular-sized chocolate chips if you have them on hand.
Amount Per Serving: Calories: 325Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 234mgCarbohydrates: 39gFiber: 3gSugar: 21gProtein: 9g
Lower the calorie content by about 35 calories per muffin if you increase the yield from the 9 muffins I made to 10 muffins instead.
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