Peanut Butter Banana Chocolate Chip Muffins
Print Recipe
These quick and 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!
Course Dessert, Snacks
Cuisine American
Diet Vegan, Vegetarian
Keyword 30 Minutes or Less, One-Bowl, Peanut Butter Chocolate Chip Muffins, Peanut Butter Muffins
Prep Time 7 minutes mins
Cook Time 18 minutes mins
Total Time 25 minutes mins
- 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
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!)
2 large bananas
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. ¾ cup creamy peanut butter, 3 tablespoons oil, ¼ cup granulated sugar
Add the flour, baking powder, and salt and use the hand mixer again to combine until there are no lumps.
1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
Add the milk and vanilla extract and use the hand mixer on low until the liquid is completely integrated.
¾ cup milk, 1 teaspoon vanilla extract
Use a spatula to fold in 3/4 cup of the chocolate chips, reserving the rest to sprinkle on top.
1 cup chocolate chips
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!