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 and come together in under 20 minutes.
As an environmental scientist, I am always looking for ways to reduce my personal contribution to food waste. Bananas are one of those produce items that go from perfect to entirely overripe seemingly overnight. So, I’m always looking for fun ways to use up overripe bananas!
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? It’s always best to avoid food waste as much as you can!
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. You can also opt to make your own peanut butter.
- 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 just a little gives these muffins a balanced flavor.
- All-purpose flour. This acts as the base for your batter.
- Baking powder. For that fluffiness and lift you want in every muffin.
- Salt. To amplify all the other natural flavors.
- Milk. Dairy or unsweetened non-dairy milk. For moisture.
- Vanilla Extract. For an extra boost of flavor.
- 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).
Green tip: To reduce your waste, consider a reusable oil sprayer! You can refill it over and over with your oil of choice instead of buying spray oil in single-use aerosol containers.
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. As a busy mom and sustainability advocate, I’m all for one-bowl baking recipes. Less clean-up simply means you save on both time and water. Win, win!
But in order to mix everything effectively with no lumps, it’s best to do so with some methodology.
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
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.
Green tip: To ensure your chocolate is sustainably sourced, look for Fair Trade, Rainforest Alliance, or UTZ certifications as opposed to self-proclaimed sustainability labels that sometimes falsely advertise “sustainably sourced”.
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!
Green tip: Get to know your oven! Get an idea of how long it takes your oven to preheat. By not pre-heating the oven too early, you can save energy.
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!
Peanut Butter Banana Chocolate Chip Muffins Frequently Asked Questions
How do you make muffins moist?
These Peanut Butter Banana Chocolate Chip Muffins get their moisture from the ripened bananas, the oil, and the milk.
If your muffins seem dry, they are likely overcooked. Make sure to check your muffins after 16 minutes by poking a toothpick into the center of it. If the toothpick comes out clean, they are ready. Baking them further may dry them out.
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.
If you’re loving these Peanut Butter Banana Chocolate Chip Muffins and want more peanut butter-forward treats, check out this 5-Ingredient Peanut Butter Fudge and this 3-Ingredient Peanut Butter Milkshake.
Peanut Butter Banana Chocolate Chip Muffins
Print Save RateEquipment
- Reusable Baking Cups (optional)
- Cookie Scoop (optional)
Ingredients
- 2 large bananas (ripe)
- ¾ cup creamy peanut butter
- 3 tablespoons oil (vegetable, canola, coconut, or grapeseed)
- ¼ cup granulated sugar
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk (dairy or unsweetened plant-based)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (semi-sweet or dark chocolate)
Instructions
- Preheat your oven to 400°F and line your muffin tin (consider these reusable muffin liners for a more sustainable option!).
- Peel your bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied (some lumps are okay!)
- Add the peanut butter, oil, and sugar to the mashed banana and use a hand mixer to cream together for 2-3 minutes until smooth.
- Add the flour, baking powder, and salt and use the hand mixer again to combine until there are no lumps.
- Add the milk and vanilla extract and use the hand mixer on low until the liquid is completely integrated.
- Use a spatula to fold in 3/4 cup of the chocolate chips, reserving the rest to sprinkle on top.
- Use a spoon or cookie scoop to add batter to your lined muffin tin, filling each cup almost all the way. Sprinkle on the remaining chocolate chips.
- Bake on the top rack for 16-18 minutes, until a toothpick comes out clean. Enjoy!
Pro Tips
- Need more muffins to fill your basket? Check out the selection of my best muffin recipes for every type of diet and occasion!
- Bananas for bananas? Hate waste? You’ll love this collection of the best ripened banana recipes!
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4 thoughts on “Peanut Butter Banana Chocolate Chip Muffins”
i’m attempting without a hand mixer. wish me luck!
You got this girl! I absolutely use a whisk when I’m feeling lazy and dont feel like getting out my hand mixer hahah so I’m confident they will still be delicious!!
These look so delicious! I’m going to make these for my next family brunch.
Perfect for family brunch!!!! Can I join? 😉