Chocolate Peanut Butter Banana Muffins

I wanted to say thank you for your kind comments and e-mails about my father. I’m very thankful to have my husband, sisters, mother, children, and friends to lean on during this difficult time and your sweet words are very appreciated. It’s been a tough two weeks and his sudden passing is still very hard for my mom and the rest of us to believe–he seemed so invincible. Now that I’m back home, I finally started to feel like cooking some old favorite comfort foods and today I did some baking in honor of my dad.

My dad had quite a sweet tooth in his later years so I went online in search of a recipe using a couple of his favorites–peanut butter & chocolate. This recipe from Marsha’s Baking Addiction also uses some ripe banana and buttermilk then I threw in some chocolate chips to make these muffins decadent & delicious and I think he would have liked them. These chocolate peanut butter banana muffins were a hit with my kids who thought they were very rich and tasty. Make sure to have some milk on hand when you eat them!

How to Make Chocolate Peanut Butter Banana Muffins

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.

Sift the flour, coconut powder, baking powder, and salt together in a bowl.

Whisk together the eggs and sugar until creamy and lighter in color, about 1 minute. Add the buttermilk, oil, vanilla, mashed banana, and 1/2 cup of peanut butter until creamy and thoroughly combined, about 2 minutes.

Slowly add the flour mixture to the liquid batter in thirds until just combined. Add 1/4 cup of chocolate chips and mix.

Spoon the batter equally into the muffin pan filling them to the top.

Heat the remaining 2 tablespoons of peanut butter in the microwave for 15-20 seconds, until warmed. Stir well.

For a peanut butter swirl, spoon a little bit of warmed peanut butter on top of each muffin then use a toothpick to create swirls.

Divide the remaining 1/4 cup of chocolate chips to the top of each muffin.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 12-15 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling.

Serve plain or slathered with butter and lots of ice-cold milk on the side. Enjoy.