|

Banana Peanut Butter Chocolate Chip Muffins

Banana Peanut Butter Chocolate Chip Muffins

I had a couple of ripe bananas to use up so I went in search of a recipe.  I found a tasty muffin recipe on Baked Perfection that looked delicious and I had all the ingredients on hand – I love that!  They were simple to make and both of my kids LOVED them.  My son said “they are a keeper” and my daughter said, “they are the BEST”.  I have a feeling these muffins will be requested again and again.

Banana Peanut Butter Chocolate Chip Muffins

How to Make Banana Peanut Butter Chocolate Chip Muffins

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Banana Peanut Butter Chocolate Chip Muffins

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin, comes out clean.

Banana Peanut Butter Chocolate Chip Muffins

Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Banana Peanut Butter Chocolate Chip Muffins

 

Banana Peanut Butter Chocolate Chip Muffins

Banana Peanut Butter Chocolate Chip Muffins

Prep Time: 10 minutes
Total Time: 15 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 ripe bananas mashed
  • ½ cup creamy peanut butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • ¼ cup unsalted butter softened
  • 1 cup milk chocolate chips
  • 1 tbsp turbinado sugar

Instructions

  • Preheat over to 375 degrees. Coat a muffin tray with cooking spray.
  • Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg.
  • Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups.
  • Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.
  • Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin, comes out clean.
  • Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply to Jessica Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




33 Comments

  1. Don’t you just love it when you find a recipe and you have all of the ingredients on hand? These look delicious, Pam!

  2. Was just skimming over my reader & saw these muffins and made them on the spot (I was bored & had all the ingredients!)

    I omitted the butter for margarine (I wasn’t sure if it would work but they still taste good) & used both white & milk chocolate chips!

    Excellent Recipe, Pam! Win-like always!

    -Jess

  3. Made these muffins last night. Taste is fantastic…you can definitely taste the banana and the peanut butter with the chocolate chips. The texture, however, is a bit dry. The batter was more of a cookie dough consistency. Would love to make them with a moister consistency. Any suggestions as to what I can add to the wet ingredients to make them more moist? Another egg, perhaps, or maybe some milk?

    1. My dough was dry too. I bet you could add a little more egg or milk to moisten it right up. Let me know how they turn out!

      Cheers,
      Pam

    2. Applesauce! I used applesauce in muffins the other day because I didn’t have an egg and they turned out so nice and moist. I am going to try applesauce next time I make these because mine were a little too dry also.

    3. Made these again with some changes to make them more moist. They turned out great!
      Here are the changes I made:
      3 bananas instead of 2
      2 eggs instead of 1
      Add 1/4 cup of milk to wet ingredients
      Bake a little longer, around 20 min, until toothpick comes out clean.

  4. What if you don’t have wheat flour? These look awesome and I want to make them but don’t want to buy special flour for one recipe. Thanks!

    1. I try to sneak whole wheat flour in when I can to make baked goods a little healthier. These muffins would be terrific with just regular flour.

      Cheers,
      Pam

    2. Wheat germ!! You should keep a package of this around! It’s great for everything; I add it to bread, oatmeal, banana bread… pretty much whatever you want! And, its fairly cheap for a big package!! I sprinkle it on top of bread when baking it, too.

  5. Just baked these with my little ones, and munched one hot out of the oven.
    Amazing. My husband is going to flip when he tastes these (if we manage to save any.)

  6. Best muffins EVER! I didn’t add the extra sugar but I did add an extra egg. They were moist and sweet and incredible! Thanks so much for the recipe.

  7. This is a keeper in my household! I made a few changes and it turned out really YUM. I did add an extra egg. I only added 1/4C of creamy peanut butter to the wet mixture and used 1/4C peanut butter chips mixed to chocolate chips before adding to the batter. Thanks for sharing this recipe!

  8. Made these again with some changes to make them more moist. They turned out great!
    Here are the changes I made:
    3 bananas instead of 2
    2 eggs instead of 1
    Add 1/4 cup of milk to wet ingredients
    Bake a little longer, around 20 min, until toothpick comes out clean.

  9. Very easy recipe to veganize! I made a vegan version of these today, added some caramel-flavored frosting…and I’m in heaven. Thank you!! ♥

  10. I just made these, nice recipe and had all the ingredients handily kicking around my kitchen! I read the comments and also adjusted the recipe a bit, adding 1 extra egg white and 1/4C almond milk. I also used gluten-free flour, all natural PB and dark chocolate chips. Mine turned out great!! The extra egg white & milk gave them so much more moisture, so gooey! YUM!! Now to try & not eat them all at once..heeheehee.. Thanks Pam!!

  11. I added vanilla protien powder and 3 extra egg whites for added protien
    Added flax meal for good fat
    Used some coconut flour and cane sugar. I substituted equal yet healthier ingredients. And peanut butter chips w dark chocolate chunks
    Yummy

  12. 5 stars
    These are my kids’ favorite muffins. Anytime I have over ripe bananas, they ask when I’m going to make them. They call them “healthy muffins” because of the bananas. My 2 year old calls them “healthy dumpty muffins.”