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 Ingredient Highlights

---

The riper the better for moisture, flavor, and to bind your muffins together.

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 use coconut oil in liquid form, vegetable oil, canola oil, grapeseed oil, or peanut oil in these muffins.

Any percentage of dairy or unsweetened non-dairy milk work here.

I used dark chocolate chips, but milk and semi-sweet work, too.

Not much sugar 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, so I do not recommend omitting the sugar. You can sub in coconut sugar.

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

Peanut Butter Banana Chocolate Chip Muffins Tips and Tricks

---

How to Make Peanut Butter Banana Muffins with Chocolate Chips

Peel the 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!

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.

Next, 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.

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. Add about ¾ of the chocolate chips, saving the rest for later. Fold them in with a spatula.

Fill each cup of a lined or greased muffin tin about ¾ of the way with the batter.

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. Now it’s time to bake ’em!

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!