Chocolate Peanut Butter Banana Muffins Recipe

Abby Marlow

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.

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 210 kcal

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.

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