If you’re craving a treat that feels like a hug in every bite, you’ve got to try this Chocolate Banana Muffins with Peanut Butter and Mini Chocolate Chips Recipe. It perfectly balances the rich, deep flavors of cocoa with the natural sweetness of ripe bananas and the creamy indulgence of peanut butter, all studded with melty mini chocolate chips. These muffins are tender, moist, and absolutely bursting with character, making them an irresistible snack or breakfast option that both kids and adults will keep coming back for.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step to creating these delightful muffins. Each element plays a crucial role—from providing structure and moisture to giving the muffins their chocolatey goodness and irresistible texture.
- 1 ¾ cup flour (gluten-free 1-to-1 blend): Offers the base and structure for the muffins, perfect for those avoiding gluten.
- ⅓ cup cocoa powder (regular or dark): Adds a rich chocolate flavor and beautiful color.
- 1 tsp. baking soda: Helps the muffins rise light and fluffy.
- ½ tsp. salt: Balances sweetness and enhances all the other flavors.
- ⅓ cup coconut oil (melted, or butter): Brings moistness and a subtle tropical hint if using coconut oil.
- ½ cup pure maple syrup: Natural sweetness with a depth that complements the chocolate.
- ½ cup coconut sugar: Adds caramel-like sweetness and moisture.
- 2 large eggs (room temperature): Binds ingredients and provides richness.
- ¾ cup bananas (mashed): Offers natural sweetness, moisture, and a tender crumb.
- ⅓ cup peanut butter (smooth): Brings creamy richness and a hint of nuttiness that pairs perfectly with chocolate.
- 1 tsp. vanilla: Enhances all flavors with warmth and sweetness.
- ¾ cup mini chocolate chips: Bursts of melty chocolate distributed throughout every bite.
How to Make Chocolate Banana Muffins with Peanut Butter and Mini Chocolate Chips Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350 °F to ensure it’s perfectly warm when you’re ready to bake. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients well will help your muffins rise evenly and have a uniform chocolate flavor throughout.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your melted coconut oil (or butter), pure maple syrup, coconut sugar, eggs, mashed bananas, peanut butter, and vanilla extract. Whisk these together until everything is smooth and creamy—this mixture is where all the moisture and rich flavors live!
Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients and gently mix by hand. Being careful not to overmix is important here; you want to blend everything just until combined to keep the muffins tender and fluffy.
Step 4: Fold in the Mini Chocolate Chips
Sprinkle in the mini chocolate chips and fold them throughout the batter evenly. These little pockets of chocolate will add joyful bursts of sweetness in every bite!
Step 5: Prepare Your Muffin Tin and Fill the Cups
Line 12 muffin cavities with paper liners and lightly spray each with non-stick cooking spray to ensure easy removal. Evenly divide the batter into each cup, filling them about three-quarters full to give them enough room to rise beautifully.
Step 6: Bake and Cool
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool at room temperature—this will help them set perfectly so they don’t crumble when you bite in.
How to Serve Chocolate Banana Muffins with Peanut Butter and Mini Chocolate Chips Recipe
Garnishes
For a little extra flair and texture, dust the tops of the muffins with powdered sugar or add a small dollop of peanut butter swirled on top just before serving. A few extra mini chocolate chips pressed gently onto the muffins right after baking can also add a lovely visual and taste boost.
Side Dishes
These muffins pair wonderfully with a cup of hot coffee or your favorite tea in the morning. If serving for brunch, consider pairing them with fresh fruit or a yogurt parfait to balance the indulgence with a light, refreshing contrast.
Creative Ways to Present
Transform your chocolate banana muffins into a decadent dessert by turning them into mini muffin sundaes—warm a muffin slightly, hollow out a small center, fill it with a scoop of vanilla ice cream, and drizzle with chocolate sauce. They also look charming served on a rustic wooden board with a scattering of whole peanuts and cocoa nibs for a casual, inviting vibe.
Make Ahead and Storage
Storing Leftovers
You can keep these muffins fresh by storing them in an airtight container at room temperature for up to two days. To maintain their moist texture, add a piece of bread to the container, which helps keep the muffins from drying out.
Freezing
If you want to prepare these muffins ahead of time or save leftovers for later, they freeze beautifully. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to three months.
Reheating
To enjoy the muffins warm and fresh, reheat them in the microwave for about 20 seconds or pop them in a toaster oven for a few minutes. This brings back the soft texture and melts the chocolate chips just right, making every bite feel freshly baked.
FAQs
Can I substitute the peanut butter?
Absolutely! If you’re not a fan of peanut butter or have allergies, try almond butter or sunflower seed butter. These will provide a different nutty flavor but still keep the moist richness intact.
Is there a way to make these muffins dairy-free?
Yes, using coconut oil instead of butter and ensuring your chocolate chips are dairy-free will easily make this recipe suitable for a dairy-free diet without sacrificing flavor.
Can I use overripe bananas?
Definitely use bananas that are very ripe—they are sweeter and mash more easily, which contributes to the moist texture and natural sweetness of the muffins.
How do I prevent the muffins from sinking in the middle?
Mix your wet and dry ingredients just until combined and avoid overmixing. Also, be sure your baking soda is fresh and your oven is properly preheated to help the muffins rise well.
Can I make these muffins gluten-free?
Yes! Using a gluten-free 1-to-1 flour blend works perfectly in this recipe, so you can enjoy these delicious muffins even if you’re avoiding gluten.
Final Thoughts
Trust me, once you whip up this Chocolate Banana Muffins with Peanut Butter and Mini Chocolate Chips Recipe, it might just become your new favorite go-to for breakfast or a sweet snack. With familiar ingredients and an irresistibly cozy flavor combo, these muffins bring a little extra joy to your day. Give them a try and watch how quickly they disappear!
Print
Chocolate Banana Muffins with Peanut Butter and Mini Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Chocolate Banana Muffins are a delicious and moist treat, combining the natural sweetness of ripe bananas with rich cocoa and melty chocolate chips. Made with gluten-free flour and naturally sweetened with maple syrup and coconut sugar, these muffins are perfect for a wholesome breakfast or an indulgent snack.
Ingredients
Dry Ingredients
- 1 ¾ cup flour (gluten-free 1-to-1 blend)
- ⅓ cup cocoa powder (regular or dark)
- 1 tsp. baking soda
- ½ tsp. salt
Wet Ingredients
- ⅓ cup coconut oil (melted, or butter)
- ½ cup pure maple syrup
- ½ cup coconut sugar
- 2 large eggs (room temperature)
- ¾ cup bananas (mashed, about 2 medium bananas)
- ⅓ cup peanut butter (smooth)
- 1 tsp. vanilla extract
Add-ins
- ¾ cup mini chocolate chips
Instructions
- Preheat the Oven: Set your oven to 350 °F (175 °C) to warm up while you prepare the batter.
- Combine Dry Ingredients: In a medium bowl, sift together the gluten-free flour blend, cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
- Mix Wet Ingredients: In a large bowl, whisk melted coconut oil (or butter) with pure maple syrup, coconut sugar, eggs, mashed bananas, smooth peanut butter, and vanilla extract until the mixture is smooth and well combined.
- Blend Dry and Wet: Gradually add the dry ingredients into the wet ingredients and gently fold by hand until just combined to avoid over-mixing, which can result in dense muffins.
- Add Chocolate Chips: Fold in the mini chocolate chips evenly throughout the batter for bursts of chocolate in every bite.
- Prepare Muffin Tray: Place 12 muffin liners in a standard muffin pan. Lightly spray each liner with non-stick cooking spray to prevent sticking and ensure easy removal.
- Fill Muffin Cups: Evenly distribute the batter into the muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tray in the preheated oven and bake for 22 to 25 minutes. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and let them cool to room temperature before serving. Enjoy the delicious, chocolatey banana goodness!
Notes
- Using room temperature eggs helps the batter mix more evenly.
- For a nut-free version, substitute peanut butter with sunflower seed butter or omit it entirely.
- If you prefer less sugar, reduce the coconut sugar to ⅓ cup and adjust maple syrup to taste.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- You can substitute mini chocolate chips with chopped dark chocolate or dairy-free chocolate chips if desired.
