Description
These Chocolate Peanut Butter Banana Muffins are a deliciously moist and flavorful treat that’s perfect for breakfast or a snack. Made with overripe bananas, rich cocoa powder, and creamy peanut butter, they offer a perfect balance of sweetness and chocolatey goodness. This recipe includes gluten-free and dairy-free options, making it suitable for various dietary preferences.
Ingredients
Wet Ingredients
- 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
- 1/2 cup sugar
- 1/3 cup peanut butter*
- 1 1/4 cup overripe banana, mashed (about 3 large bananas)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla extract
- 2 eggs
Dry Ingredients
- 1 1/2 cup gluten-free all purpose flour (or regular flour or oat flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
For Swirling
- 6 tsp peanut butter*
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to prevent sticking during baking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter and sugar with a mixer until creamy. Add peanut butter, mashed bananas, milk, and vanilla, mixing again until fully incorporated. Then add eggs and blend briefly to combine.
- Combine Dry Ingredients: Into the same bowl, add gluten-free all-purpose flour, baking powder, baking soda, and salt. Sift the cocoa powder through a fine mesh strainer into the bowl, then stir all ingredients together until you achieve a smooth, consistent muffin batter.
- Fill Muffin Tins: Fill each muffin cup about two-thirds full with the batter to allow room for rising.
- Add Peanut Butter Swirl: Spoon an overflowing half teaspoon of peanut butter onto the top of each muffin. Use a toothpick to gently swirl the peanut butter into the top layer of batter for a marbled effect.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow muffins to cool before serving.
Notes
- For a dairy-free version, substitute butter with coconut oil or a dairy-free butter alternative, and use almond milk or another plant-based milk.
- Overripe bananas work best for this recipe as they add natural sweetness and moisture.
- Gluten-free all-purpose flour blends can be used to make this recipe gluten-free; otherwise, regular or oat flour is fine.
- Ensure the peanut butter used for swirling is smooth for easier marbling.
- Storage: These muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
