Chocolate Peanut Butter Banana Muffins
These gooey, soft Chocolate Peanut Butter Banana Muffins are the perfect way to start the day, and are freezer-friendly!
Peanut butter and chocolate are one of my favorite combinations. Together, they make a sweet and salty taste that make any dessert hard to resist. And added with the natural sweetness of ripe bananas for breakfast? Count me in.
Ingredients You Will Need:
- Unsalted Butter
- Sugar
- Peanut Butter
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Cocoa Powder
- Cinnamon
- Baking Soda
- Salt
- Milk
- White Vinegar
- Ripe Bananas
- Walnuts (optional)
- Chocolate Chips
I’m going to keep this post short and sweet, just like these Chocolate Peanut Butter Banana Muffins. Bread Flour can be substituted for the All-purpose, and buttermilk can be replaced with the milk and vinegar, if you happen to have it on hand already. Adding crushed walnuts give the muffins a beautiful, crunchy texture, but they can be left out if preferred.
Looking for Other on-the-go Breakfast ideas? Here are a few favorites:
If you enjoy eating a sweet treat for breakfast, then these Chocolate Peanut Butter Banana Muffins are calling you. They are amazing for o-the-go and even better to take to the next potluck. They can also be frozen for up to 6 months in the freezer or stored in the fridge for up to 5 days.
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Chocolate Peanut Butter Banana Muffins
Ingredients
- ⅓ cup milk
- 1 tsp. white vinegar
- ¾ cup unsalted butter, softened (about 10.5-11 Tablespoons)
- ¾ cup granulated sugar
- ¼ cup creamy peanut butter
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 2 cups All-Purpose Flour
- ¼ cup cocoa powder
- ½ tsp. cinnamon
- ¼ tsp. kosher salt or sea salt
- 2-3 ripe bananas, mashed
- ¼ cups semi-sweet or dark chocolate chiips
Instructions
- Preheat oven to 350℉ and line a cupcake pan with liners.
- In a cup or small bowl, combine the milk and vinegar. set aside and allow to rest for at least 10 minutes.
- In a medium bowl combine the flour, cocoa powder, cinnamon, baking soda, and salt. Set aside.
- In an electric mixer, cream together the butter and sugar for 5 minutes, scraping the bowl halfway through.
- Add in the eggs one at a time, followed by the vanilla extract.
- Carefully mix in the peanut butter.
- Then alternating between the flour mixture and milk, mix into the bowl on low speed. Start with adding in the flour, then milk, followed by more flour, then milk. Continue the process until all the ingredients are used, ending with the milk.
- Add in the mashed bananas and crushed nus (if using) just until well incorporated. Do not overmix.
- Scoop the batter and fill the cupcake liners ¾ of the way. Top each muffin with chocolate chips.
- Bake for 18-20 minutes, or until the center comes out clean with a toothpick. Remove from the oven and allow to cool for 5-10 minutes.
Notes
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About Nicole
Hey There! I'm Nicole, and I have been making food for as long as I can remember, from a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
