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These Chocolate Peanut Butter Banana Muffins combine the best flavors in the universe – think Reese’s meets banana bread! Fluffy texture, intense chocolate flavor, and that irresistible salty-sweet peanut butter swirl.
A Little Story…
This Chocolate Peanut Butter Banana Muffins recipe was born during my “desperate use-up-overripe-bananas” phase. After _twelve_ failed attempts at banana bread variations, this magical combo won my kids’ double thumbs-up at Sunday brunch!
Get Ready to Cook!
What to Expect With These Chocolate Peanut Butter Banana Muffins
- Time: 35 minutes (15 prep + 20 baking)
- Difficulty: Medium (great for confident beginners)
Before You Begin
- Mash bananas in advance for smoother mixing
- Use store-bought peanut butter (Jif/Skippy style)
- Prep muffin tin while oven preheats
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Butter, softened (or coconut oil/dairy-free alternative) | 1/4 cup |
| Sugar | 1/2 cup |
| Peanut butter* | 1/3 cup |
| Overripe banana, mashed (about 3 large bananas) | 1 1/4 cup |
| Milk of choice | 1/4 cup |
| Vanilla | 1 tsp |
| Eggs | 2 |
| Flour (regular, GF or oat) | 1 1/2 cup |
| Baking powder | 1 1/2 tsp |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Cocoa powder | 1/2 cup |
| *I recommend using store bought peanut butter, like Jif or Skippy | |
Step-by-Step Guide
- Preheat oven to 350°F. Spray muffin tin.
- Cream butter and sugar in mixing bowl using mixer.
- Mix in peanut butter, banana, milk, and vanilla until smooth.
- Blend in eggs until just combined.
- Add flour, baking powder, baking soda, salt, and cocoa powder (sifted through fine mesh strainer).
- Stir until batter consistency is smooth.
- Fill muffin tins 2/3 full with batter.
- Top each with 1/2 tsp peanut butter, swirling with toothpick.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool completely before serving.
Pointers for Perfection & Storage
- Natural peanut butter creates oil separation – stick to conventional brands
- Refrigerate in airtight container up to 1 week
- Freeze extras for 3 months in freezer bags
Try our other banana favorite: 3 Ingredient Brownies With Banana Recipe
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Chocolate Peanut Butter Banana Muffins
- Total Time: 35
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Gluten Free Chocolate Peanut Butter Banana Muffins are the ultimate mash-up of three favorite flavors. They are thick, fluffy, and packed with rich chocolate and sweet banana flavor, then topped with a bakery-style peanut butter swirl. Perfectly moist and easy to make, they are a delicious breakfast or snack that no one will guess is gluten-free.
Ingredients
1/4 cup butter, softened (or dairy-free alternative)
1/2 cup granulated sugar
1/3 cup creamy peanut butter (plus extra for swirling)
1 1/4 cups mashed ripe banana (approx. 3 large bananas)
1/4 cup milk (dairy or almond milk)
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups gluten free all-purpose flour blend (ensure it contains xanthan gum)
1/2 cup cocoa powder (unsweetened)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (optional, for extra richness)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Spray a standard muffin tin with non-stick cooking spray or line with paper liners.
2. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until creamy.
3. Add Wet Ingredients: Add the 1/3 cup peanut butter, mashed banana, milk, and vanilla extract. Mix until well incorporated. Add the eggs and briefly blend until combined.
4. Add Dry Ingredients: Add the gluten free flour, baking powder, baking soda, and salt. Sift the cocoa powder into the bowl (to remove lumps). Stir everything together until you have a smooth, consistent batter. Fold in chocolate chips if using.
5. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling them about 2/3 to 3/4 full.
6. Swirl: Drop a small teaspoon of extra peanut butter onto the top of each muffin. Use a toothpick or knife to gently swirl it into the top of the batter.
7. Bake: Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
Peanut Butter Type: Use a standard creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter that separates may make the batter too oily.
Banana Ripeness: The bananas should be very ripe (brown spots) to provide the necessary sweetness and moisture.
Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 16
- Sodium: 190
- Fat: 11
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
- Cholesterol: 35
Your Burning Questions Answered! (Chocolate Peanut Butter Banana Muffins Edition)
1. Can I freeze Chocolate Peanut Butter Banana Muffins?
Absolutely! Freeze after cooling completely. Thaw overnight in fridge.
2. Can I make these Chocolate Peanut Butter Banana Muffins gluten-free?
Yes! Use GF all-purpose flour directly 1:1 as recipe specifies.
3. Can I replace peanut butter with almond butter?
Yes, but expect flavor variation. Texture works similarly.
Dig In & Enjoy!
These Chocolate Peanut Butter Banana Muffins disappear fast in my house – hope they become a staple in yours too! For more delicious ideas, follow me on Pinterest.