These easy moist Peanut Butter Banana Chocolate Chip Muffins are the perfect snack to whip up in less than 30 minutes and in just one bowl!
Preheat your oven to 400°F and line your muffin tin.
Try these reusable silicone baking cups! Disposable ones contribute to unnecessary waste—plus these save you money over time!
Peel your bananas and add them to a large mixing bowl. Use a fork to mash the bananas until they are almost liquefied.
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!
Check your muffins after 20 minutes by removing them from the oven and sticking a toothpick right in the center.