Easy Chocolate Chip Banana Peanut Butter Muffins Recipe
User Reviews
5
Easy Chocolate Chip Banana Peanut Butter Muffins Recipe
Description
Easy Chocolate Chip Banana Peanut Butter Muffins Recipe brings together ripe mashed bananas and smooth peanut butter to produce moist, tender muffins with a mild nutty richness. Brown sugar and honey contribute sweetness and moisture, while cinnamon lends gentle spice. The leavening agents baking powder and baking soda ensure lift and softness. Olive oil provides fat, producing a tender crumb without butter.
After blending the wet ingredients and combining with dry flour mixture, milk is added for a smooth batter that holds mini semi-sweet chocolate chips to balance the peanut butter and banana flavors with chocolate notes. Baking at 350°F until golden provides a nicely risen muffin with golden tops and a set center.
These muffins are a practical choice for home baking, offering an easy way to use ripe bananas and enjoy a peanut butter and chocolate combination. They can be stored and reheated easily, making for convenient breakfasts or snacks. Mini or regular muffins are interchangeable depending on desired portion size.
Using an ice cream scoop helps portion the batter evenly, and lining tins or using non-stick spray prevents sticking. Monitoring the muffin tops during baking helps avoid over- or under-baking as golden tops indicate doneness.
Ingredients
- 2-3 banana mashed, ripe
- 2 egg large
- ½ cup olive oil
- 2 tsp vanilla extract
- ¼ cup peanut butter smooth
- 2 tbsp honey
- ¼ tsp cinnamon
- ¾ cup brown sugar packed
- 2 cups all-purpose flour
- 1½ tsps baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup milk
- ¾ cup chocolate chips mini, semi-sweet
Instructions
- Preheat the oven to 350° F.
- Add paper liners to a 12-cup muffin tin or two 6-cup muffin tins. Alternatively, use non-stick cooking spray.
- Add the ripe mashed bananas, eggs, oil, vanilla extract, smooth peanut butter, honey, cinnamon, and brown sugar to a large bowl.
- Mix the wet ingredients by hand or with an electric mixer.
- Add in the dry ingredients - flour, baking powder, baking soda, and flaky salt. Mix well until combined.
- Add in the milk and mix until the batter is smooth.
- Fold in the mini chocolate chips. Carefully mix together.
- Fill the muffin cups with the muffin batter, 2/3 of the way full.
- Place some more chocolate chips on top of each muffin.
- Put the muffin pan in the oven and bake for 20-25 minutes. The tops of the muffins should be golden brown and the centers of the muffin set. Enjoy!
Notes
- Warming peanut butter briefly softens it and eases mixing, especially when mixing by hand.
- Using an ice cream scoop helps portion batter uniformly and keeps a cleaner process.
- Line muffin tins with paper liners or spray with non-stick spray to prevent sticking.
- Watch muffin tops during baking; golden brown tops mean the muffins are baked through.
- For mini muffins, expect 18-24 muffins from this batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 369kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 29mg | 10% |
| Sodium | 189mg | 8% |
| Potassium | 246mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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