🥜🍌🍫 Peanut Butter Banana Muffins with Chocolate Chips are 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 Muffins
My daughter raved about these chocolate chip banana peanut butter 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.
Prepare a large batch at the beginning of the week, and keep them on hand for grab-and-go breakfasts, snacks, and desserts. I know you will love these muffins as much as we do!
Love these muffins. Will be making them again. The house smells so good.
Jilly
Ingredients in Peanut Butter Banana Muffins
I can almost guarantee you have the ingredients on hand for these easy peanut butter chocolate chip banana muffins. You simply need:
- Bananas – The riper your bananas, the easier they’ll be to mix and the sweeter your bananas will be!
- Eggs – I haven’t tested this recipe with an egg substitute like flax eggs or chia eggs but think it would be too dense
- Creamy Peanut Butter – Feel free to substitute creamy almond butter or sunflower butter. Just note that the taste and texture will change slightly
- Granulated Sugar
- Honey – Maple syrup will also work
- All-purpose flour – I haven’t tested this recipe with gluten-free flour but imagine it would work
- Baking powder
- Salt
- Chocolate chips – I prefer to use mini chocolate chips to ensure I get a bit of chocolate in every bite, but regular chocolate chips also work. Use semi-sweet or dark 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!
How to Make This Peanut Butter Banana Muffin Recipe
Making these chocolate peanut butter banana muffins is a quick and easy process. Here’s a brief rundown of the recipe:
- Add two ripe browned spotted bananas to a mixing bowl, and mash them with a fork.
- Next add the eggs, peanut butter, sugar, and honey to the mashed bananas, and stir to combine.
- Add the flour, baking powder, and salt, and stir to combine. Don’t over mix, or your muffins may turn out tough!
- Fold in the chocolate chips, turn the batter out into your muffin pan, and sprinkle the tops with a few more chocolate chips.
- Transfer the muffins to the preheated oven. Bake until they’re fluffy and a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes, and enjoy!
Tip
Filling the muffin tins: 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!
Storage
Store leftover muffins in an airtight container at room temperature for up to 5 days. I don’t like to refrigerate muffins, because I think it dries them out!
Freeze cooled muffins for up to 4 months. Thaw them at room temperature to serve.
Recipe FAQs
I haven’t made them gluten-free, but a gluten-free flour intended for baking would probably work.
You’ll want to make the banana muffins with a traditional, no-stir peanut butter such as Jif or Skippy. Natural peanut butters (i.e. just peanuts and salt) are often too oily for baking.
However, because this recipe doesn’t use any additional oil you may be able to get away with using natural peanut butter in the muffins. If you do so, please leave a comment below letting me know how the muffins turned out!
The most common reasons for these muffins to turn out dry are overmixing and overbaking. However, keep in mind that these are fairly dense muffins. If you like light and airy muffins, these aren’t it.
Yes! 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.
Peanut Butter Banana Muffins
Equipment
Ingredients
- ¾ cup mashed ripe bananas, about 2 medium ripe bananas
- ¾ 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
- ¼ teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips**, divided
Instructions
- Preheat oven to 375F. Spray a nonstick 12-cup 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Banana Muffin Recipes:
Banana Zucchini Chocolate Chip Muffins — These one-bowl, no-mixer banana zucchini chocolate chip muffins are vegan and healthy. No butter, no eggs, the chocolate chips are solely sprinkled on top, and they’re made with coconut oil.
Flourless Peanut Butter Muffins — These gluten-free peanut butter muffins are made in a blender and come together in mere minutes. You’d never guess that these mini muffins are gluten-free, dairy-free, refined sugar-free, and oil-free!
Chocolate Banana Muffins – These chocolate banana muffins are moist and soft in the middle, with a slight chewiness around the edges of the muffin top. The best breakfast treat EVER!
Flourless Double Chocolate Peanut Butter Mini Blender Muffins (GF) – No refined sugar, flour, oil, and only 75 calories! They taste amazing!
Banana Chocolate Chip Streusel Muffins – Soft, tender, studded with chocolate chips, and topped with streusel! Easy, no-mixer recipe! They could pass as dessert they’re so good!
Fluffy Vegan Coconut Oil Banana Muffins – Soft and fluffy healthier muffins that you’ll never believe are made without eggs or butter!
Flourless Blueberry Banana Muffins — No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.
Cannot beat peanut butter, so tasty
Agreed!👍
I really like this recipe. it’s low sugar/honey content is
perfect and I also cut the amount of chocolate chips in half and I did use the mini sized ones. I will make these regularly.
Thanks for the 5 star review, Sally, and I’m glad these turned out well for you and you’ll make them frequently!
can we steam it instead of baking it?
Probably not? although I have never tried to steam baked goods but my guess is no, you need to bake it since the batter is pretty dense and wet.
thank you
I was just wondering what you would serve the muffins with? But other than that, these were Delicious!!!
I like to think of these more of a snack or dessert (or breakfast) so I really don’t serve them with anything else – maybe a nice coffee or tea.
I haven’t been able to find the recipe I usually use and tried a couple of others over the past year that weren’t quite right. Averie’s recipe was just as I remembered the one I like so much. I didn’t have any honey handy, so I used 2 T brown sugar in place of the honey and it was great.
Thanks for the 5 star review and I’m glad this recipe hit the spot for you and was just right – and that brown sugar worked just fine, too!
Used natural peanut butter and they tasted great. Also added pecans.
That’s great to hear natural PB worked just fine!
great
great
I Have nade these several times. This time I substituted raisins for chocolate chips, and happy to report they are very good. Like them equally, and perhaps saved a few calories.
A calorie estimate would be helpful, thanks.
I Have nade these several times. This time I substituted raisins for chocolate chips, and happy to report they are very good. Like them equally, and perhaps saved a few calories.
A calorie estimate would be helpful, thanks.
Love these muffins. Will be making them again. The house smells so good.
Love these muffins. Will be making them again. The house smells so good.
Thanks for the 5 star review and glad that you loved them and will make them again! I agree, they do make the house smell lovely!