Peanut Butter Banana Chocolate Chip Muffins are a delightful treat that combines the creamy goodness of peanut butter, the sweetness of ripe bananas, and the indulgence of chocolate chips. These muffins are tasty and easy to make, making them a great choice for breakfast or a snack any time of day.
Why Make This Recipe
These muffins are perfect for busy mornings, weekend baking, or even for special occasions. They are moist, flavorful, and loved by kids and adults alike. Plus, they are great for using overripe bananas, making them delicious and comforting treats!
How to Make Peanut Butter Banana Chocolate Chip Muffins
Ingredients:
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted and cooled)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup whole milk (room temperature)
- 2/3 cup mashed banana (about 1-2 regular sized bananas)
- 1 cup semi-sweet chocolate chips (I like to use mini!)
- Peanut butter (measure it with the heart, I like to use creamy but anything will work!)
Directions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the melted butter, eggs, vanilla, milk, and mashed bananas.
- Pour the dry ingredients into the wet ingredients and gently mix until just combined. Leave some flour streaks.
- Stir in the chocolate chips until fully incorporated. Do not overmix!
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- As the batter rests, preheat your oven to 425°F. Line a muffin tin with cups, leaving every other one empty for better rising.
- Scoop the batter into the tins, filling them halfway. Add a dollop of peanut butter, then add more batter to fill each cup. Sprinkle some extra chocolate chips on top if you like.
- Bake at 425°F for 8 minutes. Without opening the door, lower the temperature to 350°F and bake for another 8-10 minutes for regular muffins or 17-20 minutes for jumbo muffins. They are done when a toothpick comes out clean.
- Let the muffins cool in the pan for about 20 minutes. Enjoy them warm with melted chocolate!
- Store in an airtight container at room temperature.
How to Serve Peanut Butter Banana Chocolate Chip Muffins
These muffins are best enjoyed warm, fresh out of the oven. You can serve them with extra peanut butter spread on top or even a drizzle of honey. They make a great breakfast or a sweet snack for your afternoon break!
How to Store Peanut Butter Banana Chocolate Chip Muffins
Store any leftover muffins in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just pop them in the microwave for a few seconds to warm them up when you’re ready to enjoy!
Tips to Make Peanut Butter Banana Chocolate Chip Muffins
- Use ripe bananas for the best flavor.
- Don’t skip the resting time; it helps the muffins rise nicely.
- You can substitute half the butter with applesauce for a lighter version.
Variation
You can add nuts or dried fruits for extra flavor and texture. You can also use dark chocolate chips instead of semi-sweet for a richer taste.
FAQs
1. Can I make these muffins ahead of time?
Yes! You can prepare the batter the night before and bake them in the morning for a quick breakfast.
2. Can I use whole wheat flour?
Absolutely! You can substitute some or all of the all-purpose flour with whole wheat flour for a healthier option.
3. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done!
Peanut Butter Banana Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter (melted and cooled)
- 2 pieces eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup whole milk (room temperature)
- 2/3 cup mashed banana (about 1-2 regular sized bananas)
- Peanut butter (measure it with the heart) Creamy is recommended, but any will work.
Mix-Ins
- 1 cup semi-sweet chocolate chips Mini chocolate chips are recommended.
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the melted butter, eggs, vanilla, milk, and mashed bananas.
- Pour the dry ingredients into the wet ingredients and gently mix until just combined. Leave some flour streaks.
- Stir in the chocolate chips until fully incorporated. Do not overmix!
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- As the batter rests, preheat your oven to 425°F. Line a muffin tin with cups, leaving every other one empty for better rising.
Baking
- Scoop the batter into the tins, filling them halfway. Add a dollop of peanut butter, then add more batter to fill each cup. Sprinkle some extra chocolate chips on top if you like.
- Bake at 425°F for 8 minutes. Without opening the door, lower the temperature to 350°F and bake for another 8-10 minutes for regular muffins or 17-20 minutes for jumbo muffins. They are done when a toothpick comes out clean.
- Let the muffins cool in the pan for about 20 minutes.
