Description
Delicious and moist Chocolate Peanut Butter Banana Muffins, combining the rich flavors of peanut butter, ripe bananas, and cocoa powder. Perfect for a quick breakfast or a sweet snack, these gluten-free muffins are easy to make and full of wholesome ingredients.
Ingredients
Scale
Wet Ingredients
- ¼ cup butter, softened (or coconut oil or dairy-free butter alternative)
- ½ cup sugar
- ⅓ cup peanut butter
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
Topping
- 6 teaspoons peanut butter (for the swirl on top)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to ensure the muffins don’t stick after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar using a mixer until the mixture becomes creamy and smooth.
- Add Wet Ingredients: Mix in the peanut butter, mashed bananas, milk, and vanilla extract until fully incorporated. Then, briefly beat in the eggs to combine all the wet ingredients evenly.
- Combine Dry Ingredients: Add the flour, baking powder, baking soda, and salt to the wet mixture. Sift the cocoa powder into the bowl through a fine mesh strainer to avoid lumps. Stir all the ingredients until the batter is smooth and well-mixed.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Peanut Butter Swirl: Place an overflowing half teaspoon of peanut butter on top of each muffin. Use a toothpick to gently swirl the peanut butter across the top of each muffin for visual appeal and added flavor.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for a few minutes before transferring them onto a wire rack to cool completely, which helps them set and enhances texture.
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.
- Ripe bananas work best to enhance natural sweetness and moisture in these muffins.
- You can use gluten-free flour, regular all-purpose flour, or oat flour depending on dietary preferences.
- The peanut butter swirl on top adds a nice visual contrast and an extra burst of flavor—feel free to skip it if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
