Go Back
+ servings

Chocolate Peanut Butter Banana Muffins

Prep Time15 mins
Cook Time20 mins
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam / Original by Marsha's Baking Addiction


  • 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
  • 1/2 cup + 2 tbsp creamy peanut butter, divided


  • 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 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.