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Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins for Ultimate Mornings

Deliciously fluffy Chocolate Peanut Butter Banana Muffins that are perfect for breakfast or snacks, accommodating gluten-free and dairy-free diets.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1/2 cup Butter (or Coconut Oil) Use coconut oil for a dairy-free option.
  • 3/4 cup Sugar Coconut sugar can be used for a healthier choice.
  • 3/4 cup Peanut Butter Opt for a thick and creamy variety.
  • 2 medium Overripe Bananas The darker the bananas, the sweeter the muffins.
  • 1/2 cup Milk (of Choice) Almond milk is great for dairy-free.
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs Flax or psyllium eggs can be used as vegan alternatives.
  • 1 1/2 cups Gluten-Free All-Purpose Flour (or Regular Flour) Certified gluten-free blends are recommended.
  • 1 teaspoon Baking Powder Essential for muffins to rise.
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 cup Cocoa Powder Sift to prevent clumps.
For the Peanut Butter Swirl
  • 1/2 teaspoon Peanut Butter A heaping amount atop each muffin.

Equipment

  • muffin tin
  • Mixing Bowls
  • Hand Mixer
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. Cream together ½ cup of softened butter with ¾ cup of sugar until light and fluffy.
  3. Mix in ¾ cup of creamy peanut butter, 2 mashed bananas, ½ cup of milk, and 1 teaspoon of vanilla extract until smooth.
  4. Incorporate 2 large eggs carefully into the mixture, avoiding overmixing.
  5. Whisk together 1 ½ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and ¼ cup of cocoa powder in a separate bowl, then fold into the wet mixture.
  6. Fill each muffin cup about ⅔ full with the batter.
  7. Top each muffin batter with a heaping ½ teaspoon of peanut butter and swirl gently with a toothpick.
  8. Bake for 18-20 minutes, checking for doneness with a toothpick.
  9. Allow muffins to cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure bananas are overripe for maximum sweetness. Use thick peanut butter for best texture. Don’t overmix for light and fluffy muffins.

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