Description
These Chocolate Peanut Butter Banana Muffins are the ultimate combination of flavors—rich chocolate, creamy peanut butter, and sweet bananas, all packed into one delicious treat. With a gluten-free and dairy-free option, these muffins are perfect for anyone looking for a healthier alternative without sacrificing taste.
Ingredients
For the Muffins:
1/4 cup butter, softened (or coconut oil or a dairy-free butter alternative)
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 extract
2 eggs
1 1/2 cup 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
For the Peanut Butter Swirl:
6 tsp peanut butter
Instructions
Preheat your oven to 350°F (175°C) and spray a muffin tin with non-stick spray.
In a large mixing bowl, beat together the softened butter and sugar until creamy. Add the peanut butter, mashed bananas, milk, and vanilla extract, and mix until well combined. Add the eggs and blend briefly until incorporated.
To the same bowl, add the flour, baking powder, baking soda, and salt. Sift the cocoa powder into the mixture using a fine mesh strainer. Stir everything together until you have a smooth, consistent muffin batter.
Fill each muffin tin about 2/3 full with the muffin batter.
To create the peanut butter swirl, add an overflowing 1/2 teaspoon of peanut butter to the top of each muffin. Use a toothpick to gently swirl the peanut butter throughout the top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
Nutrition
- Calories: 200