These chocolate peanut butter banana muffins offer a rich and indulgent flavor combination that's both satisfying and healthy. Whether you follow a gluten-free or dairy-free diet, this recipe provides a delicious treat you can enjoy any time of day. Perfect for breakfast, snacks, or even dessert, these muffins will quickly become a family favorite.
Why You’ll Love This Recipe
This muffin recipe brings together three beloved ingredients—chocolate, peanut butter, and banana—into one irresistible baked good. Not only do these muffins taste amazing, but they also provide a perfect balance of sweet and savory flavors. The bananas ensure the muffins are moist, while the cocoa powder and peanut butter create an extra indulgent twist. Additionally, this recipe is versatile, offering options for both gluten-free and dairy-free diets, making it accessible to those with dietary restrictions. The peanut butter swirl on top adds an extra layer of flavor and texture, elevating each bite to perfection.
Ingredients
Chocolate Peanut Butter Banana Muffins:
- ¼ cup butter, softened (or coconut oil or a dairy-free butter alternative)
- ½ cup sugar
- ⅓ cup peanut butter*
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
Peanut Butter Swirl:
- 6 teaspoons peanut butter*
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
- In a large mixing bowl, beat together the butter and sugar with a mixer until creamy.
- Add the peanut butter, mashed bananas, milk, and vanilla extract, and mix until fully incorporated. Beat in the eggs briefly.
- Add the flour, baking powder, baking soda, and salt to the same bowl. Sift the cocoa powder into the bowl using a fine mesh strainer. Stir everything together until the batter is smooth and well-combined.
- Fill each muffin tin about ⅔ full with the batter.
- For the peanut butter swirl: Add an overflowing ½ teaspoon of peanut butter to the top of each muffin. Use a toothpick to gently swirl the peanut butter across the top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Variations
- Dairy-Free: Use a dairy-free butter alternative and almond or oat milk to make this recipe fully dairy-free.
- Gluten-Free: Swap the all-purpose flour with a gluten-free all-purpose blend to keep the recipe gluten-free.
- Vegan: Replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter for a vegan version.
- Nut-Free: If you're allergic to peanuts, use sunflower butter or any nut-free butter alternative.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. For longer storage, freeze the muffins for up to 3 months. To reheat, simply microwave for 20-30 seconds, or warm them in the oven at 350°F for about 5-10 minutes.
FAQs
1. Can I use regular flour instead of gluten-free flour?
Yes, you can substitute regular all-purpose flour for the gluten-free flour if you don't need a gluten-free option.
2. How ripe should the bananas be?
The bananas should be overripe, with brown spots on the peel. This will give the muffins a natural sweetness and a moist texture.
3. Can I make these muffins sugar-free?
You can use a sugar substitute like stevia or monk fruit if you'd like to reduce the sugar content. However, be sure to adjust the amount to suit your taste preferences.
4. Can I make this recipe without the peanut butter swirl?
Yes, you can omit the peanut butter swirl if you prefer, and the muffins will still taste delicious.
5. How can I make these muffins sweeter?
You can increase the amount of sugar or add chocolate chips to the batter for extra sweetness.
6. Can I add other mix-ins like chocolate chips or nuts?
Absolutely! Feel free to add chocolate chips, walnuts, or other mix-ins to customize your muffins to your liking.
7. Are these muffins suitable for freezing?
Yes, these muffins freeze well. Just be sure to wrap them tightly in plastic wrap or place them in a freezer-safe bag.
8. Can I substitute the cocoa powder for something else?
You can try using carob powder or omit it entirely for a less chocolaty version of the muffins.
9. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are done.
10. Can I use another nut butter besides peanut butter?
Yes, you can use almond butter, cashew butter, or any other nut butter as a substitute for peanut butter in this recipe.
Conclusion
These chocolate peanut butter banana muffins are the perfect balance of indulgent flavors and healthy ingredients. With options to accommodate gluten-free and dairy-free diets, they’re an excellent choice for anyone looking for a delicious, allergy-friendly treat. Whether you’re enjoying them for breakfast or as an afternoon snack, these muffins are sure to satisfy your cravings while offering a nutritional boost from the bananas and peanut butter.
Chocolate Peanut Butter Banana Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Indulge in these delicious Chocolate Peanut Butter Banana Muffins that are gluten-free and offer a dairy-free option. Perfect for breakfast, snacks, or dessert, these muffins combine the rich flavors of chocolate, peanut butter, and banana, while providing a moist texture with every bite. A great treat for anyone with dietary restrictions, they are versatile and customizable. Whether you're craving a quick snack or a wholesome dessert, these muffins will satisfy your taste buds and nutritional needs.
Ingredients
Ingredients:
- ¼ cup butter, softened (or coconut oil or dairy-free butter alternative)
- ½ cup sugar
- ⅓ cup peanut butter*
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice (skim, 2%, whole, or almond)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups gluten-free all-purpose flour, regular flour, or oat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
Peanut Butter Swirl:
- 6 teaspoons peanut butter
Instructions
Instructions:
- Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
- In a large mixing bowl, beat together the butter and sugar with a mixer until creamy.
- Add the peanut butter, mashed bananas, milk, and vanilla extract, and mix until fully incorporated. Beat in the eggs briefly.
- Add the flour, baking powder, baking soda, and salt to the same bowl. Sift the cocoa powder into the bowl using a fine mesh strainer. Stir everything together until the batter is smooth and well-combined.
- Fill each muffin tin about ⅔ full with the batter.
- For the peanut butter swirl: Add an overflowing ½ teaspoon of peanut butter to the top of each muffin. Use a toothpick to gently swirl the peanut butter across the top of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, use a dairy-free butter alternative and almond or oat milk.
- To make these muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based butter.
- For a nut-free option, substitute peanut butter with sunflower butter or any nut-free butter alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
