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Peanut Butter Banana Chocolate Muffins are soft, fluffy and packed full of flavor! A quick and easy muffin recipe that is perfect for breakfast, snacks, and packed in lunches.
These little muffins are heavenly. Peanut Butter and banana is a classic combo as well as peanut butter and chocolate, but combine all three and you have a dreamy flavor combination that is like I said-heavenly. Here are some other heavenly recipes with the same flavors: Chocolate Banana Bread, Peanut Butter Banana Brownies, and Chocolate Chip Banana Blondies.
Muffins are a staple in our household. I always have some in the freezer. They are perfect for snacks, a quick on the go breakfast and my kids love to have them in their school lunches. The kids love the fun liners on the muffins, and they love the little "baby" muffins as Ava calls them. I like to make mini muffins for school lunches especially, because they fit so much nicer in their lunch box containers.
This post was originally posted on 7/23/2016 and updated on 07/26/2021.
Ingredients for Peanut Butter Banana Chocolate Muffins
- Salted Butter
- Creamy Peanut Butter
- Pure Vanilla Extract
- Baking Soda
- Unsweetened Cocoa Powder
- Whole Wheat Flour
- Mini Chocolate Chips
- Salted Butter: Feel free to use unsalted butter and add an extra ¼ teaspoon of salt to the batter. I prefer to use salted butter in my baked goods because the little extra salt gives great flavor.
- Peanut Butter: Creamy peanut butter works best along with any creamy nut or seed butter. Almond butter, cashew butter or sunflower seed butter will work.
- Whole Wheat Flour: White all purpose flour can be substituted for the wheat flour. I like to use whole wheat flour because it adds just a hint of great nutty flavor to the muffins.
- Mini Chocolate Chips: Any chocolate chip can be used. Mini chocolate chips work best for the mini muffins. Regular chocolate chips work great when added on top for just a pretty decoration or used in regular sized muffins. You can also use peanut butter chips, milk chocolate or dark chocolate chips. Another option is to use half the amount of chocolate chips and substitute the other half with your favorite chopped nut, like: peanuts, almonds or walnuts.
How to Make Peanut Butter Banana Chocolate Mini Muffins
- In a stand mixer or with hand beaters, cream together the butter, peanut butter and sugar until light and fluffy.
- Next, add vanilla and eggs, one at a time, beating well after each egg.
- Mix in the baking soda, salt and unsweetened cocoa powder.
- Then add 1 cup of the whole wheat flour and mix just until combined.
- Add the mashed bananas and mix until incorporated.
- Mix in the remaining whole wheat flour just until combined.
- Finish by folding in the mini chocolate chips.
- Using a small scoop, fill paper lined mini muffin cups ¾ full with muffin batter.
- Bake the muffins at 350°F for 12-14 minutes until a toothpick inserted in the center comes out clean.
- Let muffins cool in pan for 3 minutes then remove to cool completely.
How to Freeze Muffins
Additionally to these little "baby" Peanut Butter Banana Chocolate Muffins tasting dreamy, they are freezer friendly. When I make muffins, I almost always make a double batch so I have plenty for the freezer. It's a great way to keep your freezer stocked, and if you're making them already a double batch is a breeze.
To freeze these muffins, first let them cool completely. Once cooled pace in a freezer safe air tight container and use wax or parchment paper in between the layers so they don't stick together. You can also use a freezer safe zip top bag. I prefer a container because it keeps my freezer nice and organized, and the muffins are less likely to get squished when there are 4 other people rummaging through the freezer. These muffins will stay fresh in the freezer for 3-4 months.
To thaw the muffins, simply let them sit at room temperature for a few hours. When I pack the muffins in the kids school lunches, I'll add the frozen muffin the night before when I make their lunches.
Tips for the Best Peanut Butter Banana Chocolate Muffins
- Always fluff your flour, then spoon it into the measuring cup and level off. This helps create fluffy muffins rather than tough ones. Flour can settle and become packed, thus adding to much flour to your recipe if not fluffed first.
- Do NOT over mix the batter, the muffins will be tough instead of tender.
- Use a scoop for filling muffin pans. This helps keep everything even and will ensure even baking throughout.
FAQs About Muffins
These muffins can be stored in an air tight container or zip top bag at room temperature for 3-4 days.
The most important step is to not over mix the batter. Over mixing will cause the muffins to become dense, dry and too crumbly. Another tip is to always fluff your flour before measuring it. Flour becomes packed while just sitting waiting to be used and if not fluffed you could be adding too much flour to the recipe which would also result in dry muffins. In this recipe bananas make these muffins extra soft and moist. Another way is to use buttermilk, sour cream, yogurt or zucchini in your muffins. They all add great moisture keeping the muffins soft.
Most often, the muffins were baked at too high of a temperature for too long. Follow the recipe directions, use an oven thermometer to double check your oven temperature is accurate and use a toothpick to ensure the muffin is done.
Other Delicious Muffin Recipes:
- Strawberry Banana Muffins
- Chocolate Zucchini Muffins
- Easy Blueberry Muffins
- Applesauce Carrot Breakfast Muffins
- Banana Nut Muffins
- Pumpkin Zucchini Muffins
- Lemon Poppy Seed Muffins
- Applesauce Mini Muffins
- Cinnamon Sugar Donut Muffins
- Apple Pie Muffins
- Banana Chocolate Chip Muffins
Peanut Butter Banana Chocolate Muffins
- ½ cup salted butter, softened
- ½ cup creamy peanut butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1½ cups whole wheat flour
- 1 cup mashed bananas, about 3 ripe bananas
- ½ cup mini semi-sweet chocolate chips
- Preheat oven to 350°F. Line mini muffin pan with paper liners or grease.
- In a stand mixer with the paddle attachment or with hand beaters, cream together the butter, peanut butter and sugar until fluffy.
- Add vanilla extract and eggs, one at a time, beating after each addition.
- Add baking soda, salt, and cocoa powder and mix until combined.
- Add 1 cup of the whole wheat flour and mix just until combined.
- Add the bananas and mix.
- Add remaining flour and mix just until combined.
- Fold in mini chocolate chips.
- Using a small scoop, fill mini muffin pans about ¾ full.
- Bake mini muffins for 12-14 minutes and regular size muffins for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean.
- Let muffins cool 3 minutes in pan and then remove to cool completely.
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