Chocolate Peanut Butter Banana Muffins
Servings 12
Equipment
- Muffin pan
Ingredients
- 2½ cups flour
- ½ cup cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¾ cup white sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 medium ripe bananas, well mashed
- ½ cup + 2 tbsp creamy peanut butter, divided
Instructions
- 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 ½ cup peanut butter, and mix until creamy and combined, about 2 minutes.
- Slowly add the flour mixture to the liquid batter in thirds, or until just combined. Add ¼ cup of chocolate chips and mix.
- Spoon the batter evenly into the muffin pan, filling them to the top.
- Microwave the remaining 2 tablespoons of peanut butter for 15-20 seconds, until warmed. Stir well.
- For a peanut butter swirl, spoon a little warmed peanut butter over each muffin, then use a toothpick to create swirls.
- Divide the remaining ¼ cup of chocolate chips among the tops.
- Bake for 5 minutes. Reduce the heat to 350 degrees and continue baking 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 moving them to a wire cooling rack to finish cooling.
- Serve plain or slathered with butter, with lots of ice-cold milk on the side. Enjoy.