Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Muffins — 🥜🍌🍫 Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!

Peanut Butter Banana Chocolate Chip Muffins

My daughter raved about these chocolate chip banana peanut butter muffins and said they were the best thing I made in a long time!  

It’s such a simple, one-bowl, no-mixer muffin recipe that produces beautifully domed-shaped muffins. 

The batter is so easy to stir together that you can literally have these in the oven in five minutes.

Thanks to the peanut butter and banana in the recipe, they are super moist and hearty. You could technically omit the chocolate chips to try to keep them a bit healthier, but chocolate with peanut butter and banana is so perfect.

Prepare a large batch at the beginning of the week, and keep them on hand for grab-and-go breakfasts, snacks, and desserts. I know you will love these muffins as much as we do!

Ingredients in Peanut Butter Banana Muffins

I can almost guarantee you have the ingredients on hand for these easy peanut butter chocolate chip banana muffins. You simply need:

• Bananas – The riper your bananas, the easier they’ll be to mix and the sweeter your bananas will be!
• Eggs – I haven’t tested this recipe with an egg substitute like flax eggs or chia eggs but think it would be too dense
• Creamy Peanut Butter – Feel free to substitute creamy almond butter or sunflower butter. Just note that the taste and texture will change slightly
• Sugar
• Honey – Maple syrup will also work
• All-purpose flour 
• Baking powder
• Salt
• Chocolate chips – I prefer to use mini chocolate chips to ensure I get a bit of chocolate in every bite, but regular chocolate chips also work. Use semi-sweet or dark chocolate chips

Take note that there’s no butter or added oil in the muffins. The natural oil in the peanut butter, combined with the banana and eggs, are all that’s needed!

How to Make This Peanut Butter Banana Muffin Recipe

Making these chocolate peanut butter banana muffins is a quick and easy process. Here’s a brief rundown of the recipe: 

1. Add two ripe browned spotted bananas to a mixing bowl, and mash them with a fork.
2. Next add the eggs, peanut butter, sugar, and honey to the mashed bananas, and stir to combine.
3. Add the flour, baking powder, and salt, and stir to combine. Don’t over mix, or your muffins may turn out tough!
4. Fold in the chocolate chips, turn the batter out into your muffin pan, and sprinkle the tops with a few more chocolate chips.
5. Transfer the muffins to the preheated oven. Bake until they’re fluffy and a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes, and enjoy!

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4.39 from 136 votes

Peanut Butter Banana Muffins

By Averie Sunshine

🥜🍌🍫 Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!

Prep Time: 10 minutes minutes

Cook Time: 17 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 37 minutes minutes

Servings: 9 servings

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Equipment

• 1 Regular-Sized 12-Cup Muffin Pan
• 1 Large Bowl

Ingredients 

• ▢ ¾ cup mashed ripe bananas, about 2 medium ripe bananas
• ▢ ¾ cup creamy peanut butter, such as Jif or Skippy*
• ▢ 2 large eggs
• ▢ 2 tablespoons granulated sugar
• ▢ 2 tablespoons honey
• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt, or to taste
• ▢ 1 cup semi-sweet chocolate chips**, divided

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Instructions 

• Preheat oven to 375F. Spray 

  Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note – This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
• To a large bowl add the bananas and mash them with a fork.
• Add the peanut butter, eggs, sugar, honey, and whisk to combine.
• Add the flour, baking powder, salt, and stir until just combined.
• Add 3/4 cup chocolate chips and fold them gently into the batter.
• Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
• Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
• Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
• Allow muffins to cool in the pan for about 10 minutes before removing.

Notes

*I have only made this recipe with conventional processed peanut butter, like classic Jif or Skippy. I don't know how the recipe will work if you use a natural-style peanut butter (the kind that separates) or any of the newer types of peanut butters called "Jif Naturals" or similarly labeled peanut butters.

**Mini chocolate chips may be substituted for regular-sized chocolate chips if you have them on hand.

Storage: Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don't like to refrigerate muffins because I think it dries them out.

Nutrition

Serving: 1serving, Calories: 413kcal, Carbohydrates: 37g, Protein: 15g, Fat: 24g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 202mg, Sodium: 283mg, Potassium: 394mg, Fiber: 4g, Sugar: 19g, Vitamin A: 314IU, Vitamin C: 2mg, Calcium: 83mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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