There’s something magical about the pairing of chocolate, peanut butter, and bananas. These Chocolate Peanut Butter Banana Muffins are rich, tender, and full of comforting flavors. They’re perfect for breakfast, snack time, or a sweet dessert without feeling overindulgent. You’ll love the swirl of creamy peanut butter on top that makes each bite extra special. Even if you’re new to baking, this recipe is simple to follow and uses everyday ingredients you probably already have at home. Grab those overripe bananas from the counter, warm up your oven, and let’s bake something delicious.

Why You’ll Love This Recipe

Biting into a warm Chocolate Peanut Butter Banana Muffin is like getting a hug in muffin form. Here’s why you’ll want them on repeat:

Flavor Harmony – Chocolate, peanut butter, and banana balance sweetness, nuttiness, and richness.
Beginner-Friendly – Straightforward steps with simple mixing, no fancy equipment required.
Gluten-Free Option – Works with regular, gluten-free, or oat flour.
Pretty & Delicious – The peanut butter swirl makes them look bakery-made.

The Story Behind Chocolate Peanut Butter Banana Muffins

A few quick bites of history and fun facts:

Banana bread surged in popularity during the Great Depression as a way to use overripe bananas.
Peanut butter and chocolate became a beloved combo in U.S. candy culture in the early 1900s.
Muffins provide built-in portion control and portability—perfect for busy mornings.
Swirling peanut butter into muffin tops adds flavor and a stunning presentation.

Key Ingredients in Chocolate Peanut Butter Banana Muffins

Overripe Bananas – Sweeten naturally and keep muffins moist.
Peanut Butter – Adds nutty richness and creamy texture.
Butter (or Coconut Oil) – Gives softness and depth of flavor.
Cocoa Powder – Provides deep chocolate taste without excess sweetness.
Eggs – Bind and help muffins rise with a tender crumb.
Gluten-Free or Regular Flour – Versatile base for different dietary needs.

How to Make Chocolate Peanut Butter Banana Muffins

Preheat & Prep – Preheat oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
Cream Butter & Sugar – In a large bowl, beat butter and sugar until creamy.
Mix in Wet Ingredients – Add peanut butter, mashed bananas, milk, and vanilla; blend until smooth. Beat in eggs just until combined.
Add Dry Ingredients – Add flour, baking powder, baking soda, and salt to the bowl. Sift cocoa powder over the top using a fine mesh strainer. Stir gently until a smooth batter forms.
Fill Muffin Tins – Spoon batter into muffin cups, filling about ⅔ full.
Create Peanut Butter Swirl – Add a generous ½ teaspoon of peanut butter on top of each muffin. Swirl with a toothpick for a marbled effect.
Bake – Bake for 18–20 minutes or until a toothpick comes out clean.
Cool & Enjoy – Let muffins cool slightly before removing from the pan, then enjoy warm or at room temperature.

Chocolate Peanut Butter Banana Muffins Tips and Twists

Tips:

Use very ripe bananas with brown spots for best flavor.
Warm peanut butter slightly to make swirling easier.
Don’t overmix once you add the dry ingredients.
For a stronger chocolate flavor, use Dutch-process cocoa.
Let muffins cool for 10 minutes before removing from the pan to prevent breaking.

Variations:

Nutty Crunch – Add chopped walnuts or pecans to the batter.
Double Chocolate – Fold in chocolate chips before baking.
Dairy-Free – Use almond milk and dairy-free butter alternative.

Storage, Reheating, and Make-Ahead Tips

Storage: Keep in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
Reheating: Microwave for 10–15 seconds to bring back the fresh-baked warmth.
Make-Ahead: Bake, cool completely, and freeze in an airtight bag for up to 2 months.

Serving Suggestions

Enjoy with a hot coffee or tea for a cozy morning treat.
Pair with fresh fruit for a balanced breakfast.
Serve warm with a drizzle of honey for added sweetness.
Slice in half and spread with extra peanut butter for indulgence.

Frequently Asked Questions

Can I make them gluten-free? Yes, use a gluten-free all-purpose blend or oat flour.
Can I use natural peanut butter? Yes, just stir it well before measuring.
Can I skip the swirl? Absolutely—just mix all the peanut butter into the batter.
Can I add chocolate chips? Yes, ½ cup makes them extra rich.
Can I freeze them? Yes, up to 2 months in an airtight container.

Enjoy Your Chocolate Peanut Butter Banana Muffins

These Chocolate Peanut Butter Banana Muffins are the perfect mix of cozy and indulgent. They’re soft, chocolatey, and swirled with peanut butter for a bakery-style finish. Whether you bake them for breakfast, pack them for lunch, or enjoy them as an afternoon pick-me-up, they’re bound to become a household favorite. Best of all, they’re easy to make—so you can whip up a fresh batch any time those bananas turn spotty.

Explore More Recipes

If you loved this, try:

From Scratch Pistachio Muffins – A nutty, tender muffin for pistachio lovers.
Best Carrot Cake Cookies – Sweet and spiced, with a soft texture.
Easy Blueberry Muffin Recipe – A classic favorite for breakfast or snacking.
Banana Bread Recipe – Another delicious way to use ripe bananas.

Chocolate Peanut Butter Banana Muffins Recipe

These Chocolate Peanut Butter Banana Muffins are rich, moist, and swirled with creamy peanut butter on top. Perfect for breakfast, snacking, or dessert, they’re simple enough for beginner home cooks and always a crowd-pleaser. Enjoy them warm or make ahead for busy mornings.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana chocolate muffins, chocolate peanut butter banana muffins, easy muffin recipe, gluten-free muffins, peanut butter swirl muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings 12 muffins

Calories 210kcal

Author Abby Marlow

Ingredients

Muffins:

1/4 cup butter softened (or coconut oil or dairy-free butter alternative)
1/2 cup sugar
1/3 cup creamy peanut butter
1 1/4 cups overripe bananas mashed (about 3 large bananas)
1/4 cup milk of choice skim, 2%, whole, or almond
1 tsp vanilla extract
2 large eggs
1 1/2 cups gluten-free all-purpose flour regular flour, or oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cocoa powder

Peanut Butter Swirl:

6 tsp creamy peanut butter

Instructions

Preheat oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
In a large bowl, beat butter and sugar until creamy.
Add peanut butter, mashed bananas, milk, and vanilla. Mix until smooth, then beat in eggs.
Add flour, baking powder, baking soda, and salt. Sift cocoa powder on top, then stir until batter is smooth.
Fill muffin cups about 2/3 full.
Top each muffin with 1/2 tsp peanut butter and swirl gently with a toothpick.
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool slightly before serving.

Notes

For extra-rich Chocolate Peanut Butter Banana Muffins, fold in 1/2 cup chocolate chips before baking. For a nutty twist, top with chopped walnuts instead of the swirl.