4.4 from 423 votes
Peanut Butter Banana Muffins
🥜🍌🍫 Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
37 mins
Servings: 9 servings
Calories: 413 kcal
Course:
Breakfast , Bread
Cuisine:
American
Ingredients
- ¾ cup mashed ripe bananas about 2 medium ripe bananas
- ¾ cup creamy peanut butter such as Jif or Skippy*
- 2 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt or to taste
- 1 cup semi-sweet chocolate chips** divided
Instructions
- Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note - This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
- To a large bowl add the bananas and mash them with a fork.
- Add the peanut butter, eggs, sugar, honey, and whisk to combine.
- Add the flour, baking powder, salt, and stir until just combined.
- Add 3/4 cup chocolate chips and fold them gently into the batter.
- Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
- Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
- Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
- Allow muffins to cool in the pan for about 10 minutes before removing.
Cup of Yum
Notes
- *I have only made this recipe with conventional processed peanut butter, like classic Jif or Skippy. I don't know how the recipe will work if you use a natural-style peanut butter (the kind that separates) or any of the newer types of peanut butters called "Jif Naturals" or similarly labeled peanut butters.
- **Mini chocolate chips may be substituted for regular-sized chocolate chips if you have them on hand.
- Storage: Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don't like to refrigerate muffins because I think it dries them out.
Nutrition Information
Serving
1serving
Calories
413kcal
(21%)
Carbohydrates
37g
(12%)
Protein
15g
(30%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
202mg
(67%)
Sodium
283mg
(12%)
Potassium
394mg
(11%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
314IU
(6%)
Vitamin C
2mg
(2%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 413
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 202mg | 67% |
| Sodium | 283mg | 12% |
| Potassium | 394mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.