Banana Peanut Butter Chocolate Chip Muffins

I had a couple of ripe bananas to use up so I went in search of a recipe.  I found a tasty muffin recipe on Baked Perfection that looked delicious and I had all the ingredients on hand – I love that!  They were simple to make and both of my kids LOVED them.  My son said “they are a keeper” and my daughter said “they are the BEST”.  I have a feeling these muffins will be requested again and again.

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean.

Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Print
Print
Save
Save

Banana Peanut Butter Chocolate Chip Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 13-15 min.

Total Time: 23-25 min.

Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 egg
1/4 cup unsalted butter, softened
1 cup milk chocolate chips
1 tbsp turbinado sugar

Directions:

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Baked Perfection

  Pin It

30 Responses to “Banana Peanut Butter Chocolate Chip Muffins”

  1. 1

    A New York Foodie — November 12, 2012 @ 3:58 am

    I can see why your kids said they are the best and a keeper Pam…LOL!!! They look fantastic. I want to reach into the screen and grab one…yummy!!

    [Reply]

  2. 2

    Kim in MD — November 12, 2012 @ 4:12 am

    Don’t you just love it when you find a recipe and you have all of the ingredients on hand? These look delicious, Pam!

    [Reply]

  3. 3

    Jenn's Food Journey — November 12, 2012 @ 4:30 am

    These look wonderful! I wish I had a few of them right now.. I’m sure they would go great with my coffee!!

    [Reply]

  4. 4

    grace — November 12, 2012 @ 5:31 am

    bananas and chocolate make a pretty good team!

    [Reply]

  5. 5

    Chung-Ah | Damn Delicious — November 12, 2012 @ 1:32 pm

    Banana + peanut butter + chocolate = pure heaven :)

    [Reply]

  6. 6

    jennifurla — November 12, 2012 @ 2:29 pm

    Classic and delish

    [Reply]

  7. 7

    Jessica — November 12, 2012 @ 2:40 pm

    Was just skimming over my reader & saw these muffins and made them on the spot (I was bored & had all the ingredients!)

    I omitted the butter for margarine (I wasn’t sure if it would work but they still taste good) & used both white & milk chocolate chips!

    Excellent Recipe, Pam! Win-like always!

    -Jess

    [Reply]

  8. 8

    Wizzy — November 12, 2012 @ 5:07 pm

    I love easy recipes like this. Seems to be no fuss with big flavour. Win!

    [Reply]

  9. 9

    Joanne — November 12, 2012 @ 6:17 pm

    I have two bananas browning on my kitchen table! I need to find some time to make these…ASAP!

    [Reply]

  10. 10

    Words Of Deliciousness — November 12, 2012 @ 8:10 pm

    I love the flavors in this muffin, really sounds yummy!

    [Reply]

  11. 11

    Angie@Angie's Recipes — November 12, 2012 @ 9:53 pm

    Peanut butter, banana, chocolate…what’s not to love these muffins!

    [Reply]

  12. 12

    Chris — November 13, 2012 @ 6:47 am

    These are bananas! ;) I think Trevor will like these, going to shoot this over to Alexis to check out.

    [Reply]

  13. 13

    Peanut Chocolate Chip Muffin — December 27, 2012 @ 10:13 am

    [...] wheat chocolate chip banana peanut butter muffin recipe with a cinnamon sugar streusel topping. Banana Peanut Butter Chocolate Chip Muffins – For the Love of … Banana Peanut Butter Chocolate Chip Muffins. by Pam on November 11, I had a couple of ripe bananas [...]

  14. 14

    Michelle Butler — January 7, 2013 @ 9:22 am

    Made these muffins last night. Taste is fantastic…you can definitely taste the banana and the peanut butter with the chocolate chips. The texture, however, is a bit dry. The batter was more of a cookie dough consistency. Would love to make them with a moister consistency. Any suggestions as to what I can add to the wet ingredients to make them more moist? Another egg, perhaps, or maybe some milk?

    [Reply]

    • Pam replied: — January 8th, 2013 @ 8:00 am

      My dough was dry too. I bet you could add a little more egg or milk to moisten it right up. Let me know how they turn out!

      Cheers,
      Pam

      [Reply]

      • Laura replied: — February 23rd, 2013 @ 3:25 pm

        Applesauce! I used applesauce in muffins the other day because I didn’t have an egg and they turned out so nice and moist. I am going to try applesauce next time I make these because mine were a little too dry also.

    • Michelle Butler replied: — March 6th, 2013 @ 10:38 am

      Made these again with some changes to make them more moist. They turned out great!
      Here are the changes I made:
      3 bananas instead of 2
      2 eggs instead of 1
      Add 1/4 cup of milk to wet ingredients
      Bake a little longer, around 20 min, until toothpick comes out clean.

      [Reply]

  15. 15

    Christine — January 17, 2013 @ 12:38 pm

    What if you don’t have wheat flour? These look awesome and I want to make them but don’t want to buy special flour for one recipe. Thanks!

    [Reply]

    • Pam replied: — January 21st, 2013 @ 8:22 am

      I try to sneak whole wheat flour in when I can to make baked goods a little healthier. These muffins would be terrific with just regular flour.

      Cheers,
      Pam

      [Reply]

    • Don replied: — July 5th, 2014 @ 6:33 pm

      Wheat germ!! You should keep a package of this around! It’s great for everything; I add it to bread, oatmeal, banana bread… pretty much whatever you want! And, its fairly cheap for a big package!! I sprinkle it on top of bread when baking it, too.

      [Reply]

  16. 16

    Sarah — January 22, 2013 @ 5:03 pm

    Just baked these with my little ones, and munched one hot out of the oven.
    Amazing. My husband is going to flip when he tastes these (if we manage to save any.)

    [Reply]

  17. 17

    Meal Planning, 2/4-2/8 | A Patchwork Life — February 3, 2013 @ 8:18 am

    [...] Used some overripe bananas and made banana-peanut-butter-chocolate-chip muffins [...]

  18. 18

    Wendy — February 24, 2013 @ 5:29 pm

    Best muffins EVER! I didn’t add the extra sugar but I did add an extra egg. They were moist and sweet and incredible! Thanks so much for the recipe.

    [Reply]

  19. 19

    Christine — March 2, 2013 @ 10:45 am

    This is a keeper in my household! I made a few changes and it turned out really YUM. I did add an extra egg. I only added 1/4C of creamy peanut butter to the wet mixture and used 1/4C peanut butter chips mixed to chocolate chips before adding to the batter. Thanks for sharing this recipe!

    [Reply]

  20. 20

    Michelle Butler — March 6, 2013 @ 10:35 am

    Made these again with some changes to make them more moist. They turned out great!
    Here are the changes I made:
    3 bananas instead of 2
    2 eggs instead of 1
    Add 1/4 cup of milk to wet ingredients
    Bake a little longer, around 20 min, until toothpick comes out clean.

    [Reply]

  21. 21

    Speculoos Banana Chocolate Chip Muffins | menubyvicky — March 17, 2013 @ 12:20 pm

    [...] from: For the Love of Cooking with suggestions from Debra [...]

  22. 22

    Misha Lentz — April 9, 2013 @ 3:41 pm

    Very easy recipe to veganize! I made a vegan version of these today, added some caramel-flavored frosting…and I’m in heaven. Thank you!! ♥

    [Reply]

  23. 23

    Banana Peanut Butter Chocolate Chip Muffins | Uni Homemaker — April 24, 2013 @ 9:57 am

    [...] had more bananas I needed to use up and came across Pam’s recipe for Banana Peanut Butter Chocolate Chip Muffins. It looked so yummy I had to make a batch! I also wanted to include some buttermilk in here so I [...]

  24. 24

    Sonya — October 16, 2013 @ 1:54 pm

    I just made these, nice recipe and had all the ingredients handily kicking around my kitchen! I read the comments and also adjusted the recipe a bit, adding 1 extra egg white and 1/4C almond milk. I also used gluten-free flour, all natural PB and dark chocolate chips. Mine turned out great!! The extra egg white & milk gave them so much more moisture, so gooey! YUM!! Now to try & not eat them all at once..heeheehee.. Thanks Pam!!

    [Reply]

  25. 25

    My “Too Ripe Bananas” Muffins | Bitchin' In The Kitchen — January 24, 2014 @ 4:16 pm

    [...] which I will consume bananas that are too ripe for consumption, and that is in this recipe. These Banana Peanut Butter Chocolate Chip Muffins from For the Love of Cooking are ahhh-mazing. Per usual, I’ve added a few notes in bold. [...]

Leave a Comment