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Easy Chocolate Chip Banana Peanut Butter Muffins Recipe
Be ready to love the ease of this chocolate chip banana peanut butter muffins recipe. Fluffy, delicious, moist, quick and easy-to-make!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 369 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2-3 ripe bananas mashed
- 2 eggs 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 mini semi-sweet chocolate chips
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!
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Notes
- If you’re mixing by hand, you can microwave the peanut butter for 10-15 seconds to make it softer and easier to mix.
- Use an ice cream scoop to fill the muffin tin. This will give you the best results for less mess and uniformed-sized muffins.
- Don't forget to line the muffin tray with muffin liners or spray with cooking spray. This will keep the muffins from sticking to the pan.
- Pay attention to the tops of the muffins when they are baking. They'll be the first portion to turn golden brown, indicating how close the muffins are to being fully cooked.
- If you prefer to use a mini muffin tin, this recipe will yield 18-24 mini muffins.
Nutrition Information
Serving
1g
Calories
369kcal
(18%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
29mg
(10%)
Sodium
189mg
(8%)
Potassium
246mg
(7%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
68IU
(1%)
Vitamin C
2mg
(2%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 369
% 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.