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Chocolate Peanut Butter Banana Muffins Recipe

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4.1 from 12 reviews

Delight in these moist and delicious Chocolate Peanut Butter Banana Muffins that are naturally gluten-free and offer a dairy-free option. Packed with rich cocoa, creamy peanut butter, and ripe bananas, they are perfect for a wholesome breakfast or an indulgent snack. The peanut butter swirl on top adds an extra layer of flavor and texture that will satisfy any sweet tooth.

  • Total Time: 30 minutes
  • Yield: 12 servings

Ingredients

Main Ingredients

  • 1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative stick)
  • 1/2 cup sugar
  • 1/3 cup peanut butter
  • 1 1/4 cup overripe banana, mashed (about 3 large bananas)
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla bean paste
  • 2 eggs
  • 1 1/2 cup gluten-free all-purpose flour (or 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
  • 6 tsp peanut butter (for swirling)

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray to ensure easy removal of muffins after baking.
  2. Cream Butter and Sugar, Add Wet Ingredients: In a large mixing bowl, beat the softened butter and sugar together with a mixer until the mixture is creamy. Then add the peanut butter, mashed bananas, milk of choice, and vanilla bean paste. Mix until all the wet ingredients are well combined. Next, add the eggs and briefly blend them into the mixture until just incorporated.
  3. Add Dry Ingredients and Combine: To the same bowl, add the gluten-free all-purpose flour, baking powder, baking soda, and salt. Sift the cocoa powder through a fine mesh strainer into the bowl to avoid lumps. Stir everything together gently until the batter is smooth and consistent without over-mixing.
  4. Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising during baking.
  5. Add Peanut Butter Swirl: Before baking, place an overflowing half teaspoon of peanut butter on top of each muffin. Use a toothpick to gently swirl the peanut butter throughout the top of each muffin, creating a beautiful marbled effect.
  6. Bake Muffins: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Transfer to a wire rack to cool completely before devouring.

Notes

  • You can substitute butter with coconut oil or a dairy-free butter alternative to make the muffins dairy-free.
  • For a lower sugar option, reduce sugar amount or use a natural sweetener alternative.
  • The type of flour can be adjusted depending on dietary needs; gluten-free all-purpose flour keeps it gluten-free.
  • Make sure bananas are very ripe for best natural sweetness and moisture.
  • Milk of choice can be dairy or plant-based like almond or oat milk.
  • Use a toothpick to create the peanut butter swirl carefully to avoid mixing it completely into the batter.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipeteach.com/chocolate-peanut-butter-banana-muffins-recipe/