Peanut Butter Banana Chocolate Chip Muffins

Need a snack but can’t choose between salty and sweet? These Peanut Butter Banana Chocolate Chip Muffins are the perfect balance of both!

Moist, nutty, salty, sweet, banana-y and chocolatey all at once, these muffins are delicious any time of day. These little guys are dangerously quick and easy to make—the best thing to whip up on a whim!

Plus, this delicious homemade muffin recipe is also the perfect way to use up those overripe bananas (well, these and this 4-Ingredient Banana bread!).

As a mom balancing family life and a love for baking, having an easy muffin recipe that requires just one bowl, 10 ingredients, and 20 minutes from start to finish is like a superpower!

Peanut Butter Banana Muffins with Chocolate Chips Ingredients

---

Here’s everything you need:

• Bananas. The riper the better for moisture, flavor, and to bind your muffins together.
• Peanut butter. Creamy peanut butter is preferred. If you’re using natural peanut butter, give it a good stir first, as it tends to separate from the oil.
• Oil. You can use coconut oil in liquid form, vegetable oil, canola oil, grapeseed oil, or peanut oil.
• Granulated sugar. Not much is needed, as you’ll get natural sweetness from the bananas, but during the baking process, sugar bonds to liquid and helps retain moisture to give you the best texture.
• All-purpose flour.
• Baking powder.
• Salt.
• Milk. Dairy or unsweetened non-dairy milk. For moisture.
• Vanilla Extract.
• Chocolate chips. Semi-sweet or dark chocolate chips.

Tested Ingredient Substitutions

My favorite thing about this recipe is it’s not at all finicky. It’s my go-to when I want to whip something up real quick to satisfy my chocolate or banana or peanut butter cravings. Yes, I get them often.

You can get away with using any oil. I usually use coconut oil because it is always in my pantry, but canola, vegetable, grapeseed, avocado, and even olive oil work, too. Just make sure to avoid robust or flavored oils—they’ll take away from that peanut buttery flavor!

You can also replace any nut butter for peanut butter in this recipe. Cashew and almond butter have a more subtle taste but are all great alternatives for this recipe!

For a more hearty muffin, substitute 3/4 cup whole wheat flour for the 1 cup of all-purpose flour.

Making these vegan is a great way to reduce your dairy consumption and lower your ecological footprint. Just use any unsweetened non-dairy milk and dairy-free dark chocolate chips.

Peanut Butter Banana Chocolate Chip Muffins Tips and Tricks

---

Start by Prepping Your Muffin Tin

The last thing you want is to make this tempting batter, pour it into the tin, smell its deliciousness wafting from the oven, wait anxiously for them to cool, and then NOT be able to remove them!

Always grease your muffin tin completely with butter, oil, or nonstick spray. Or you can opt to line your muffin tin (check out these reusable muffin tin liners for a more sustainable option).

Use a Fork to Mash Your Banana

Step one is to peel those bananas and place them in a large mixing bowl. Since they are overripe, it should be super easy to use a fork to mash them.

Continue to crush your bananas until they are broken down and liquefied. It’s okay to have some leftover lumps!

How to Cream the Sugar

Creaming your fat (in this case peanut butter and oil) and the sugar together doesn’t just combine these ingredients together, it actually aerates them.

Adding these air pockets is a super-effective way to get a lighter, fluffier muffin.

Add the peanut butter, oil, and sugar to the mashed banana and use a hand mixer on high to cream together. It will take about 2-3 minutes to aerate and combine to make a light and creamy base for your batter.

Add Your Dry Ingredients Next

No more science here, it just makes it easier to stir. I’m all for one-bowl baking recipes, but in order to mix everything effectively with no lumps, it’s best to do so with some methodology.

Once your banana, peanut butter, oil, and sugar are creamed together, add the flour, baking powder, and salt. Use the hand mixer again to combine, ensuring to whisk away any lumps of flour baking powder.

At this point, you will have a super thick batter.

Carefully Mix in Your Wet Ingredients

Next, add the milk and vanilla extract. Since the batter is thick, you will need the hand mixer to integrate the liquid. Use it on low as to not splash it out of the bowl, and continue to mix, slow and steady, until the batter loosens.

After some mixing, you’ll be left with a smooth muffin batter.

Only Add 3/4 of the Chocolate Chips

The last step to making your batter is to lightly fold in your chocolate chips.

You can easily do so with a spatula, turning gently a few times until the chocolate chips are roughly evenly dispersed.

Still, only add about 3/4 cup of chocolate chips to the batter. Save the rest to sprinkle on top of the muffins.

Fill Up Your Muffin Tin

These muffins do rise, but only slightly, so you can fill the tin almost all the way to the top.

I like to use a large cookie scoop to easily scoop the batter into each lined or greased muffin cup. Then, take the remaining chocolate chips and sprinkle 3-4 on top of each muffin.

Bake and Cool

It’s important to do your toothpick test when you take these out of the oven. If the muffins are undercooked in the center they will sink down and collapse.

Check your muffins after 16 minutes by removing them from the oven and sticking a toothpick right in the center. If the toothpick comes out with any batter on it, you know your muffins need a couple more minutes in the oven.

Try another 2 minutes and if they’re still not quite done, 2 more. I actually like when mine get a little golden brown on top because it adds to the depth of flavor, but overcooking the muffins will make them dry, so watch closely!

Storing Leftover Homemade Muffins

These muffins will stay delicious for 2 days covered at room temperature or about a week covered in the refrigerator.

If you want to freeze some for later, put them in an airtight container and store them in the freezer for up to 3 months. Just allow them to thaw naturally before enjoying them.

You can also store your batter for up to 3 months in the freezer, using a large spoon or cookie scoop to transfer the frozen dough into your muffin tin. Add 2-3 minutes to your baking time and voila! Freshly baked muffins!

Why You Should Make These Peanut Butter Banana Chocolate Chip Muffins

---

• They’re balanced. The perfect mix of salty, fruity, nutty, and sweet.
• They’re not fussy. Just one bowl and no fancy specialty ingredients.
• They’re quick. Ready in just about 25 minutes for decadent snacking in a hurry.