Chocolate Peanut Butter Banana Muffins Recipe

Name: Chocolate Peanut Butter Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Large Overripe Bananas; 1/2 cups Evaporated Cane Juice, Or Granulated Sugar; 1 whole Large Egg, Lightly Whisked; 1/3 cups Unsweetened Applesauce; 1/2 cups Whole Wheat Pastry Flour; 1/2 cups Peanut Flour; 1/2 cups Unsweetened Cocoa Powder; 1/2 teaspoons Salt; 1 teaspoon Instant Espresso Powder; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 cups Chocolate Chips; 1/4 cups All Natural Peanut Butter

Servings: persons

3 whole Large Overripe Bananas
1/2 cups Evaporated Cane Juice, Or Granulated Sugar
1 whole Large Egg, Lightly Whisked
1/3 cups Unsweetened Applesauce
1/2 cups Whole Wheat Pastry Flour
1/2 cups Peanut Flour
1/2 cups Unsweetened Cocoa Powder
1/2 teaspoons Salt
1 teaspoon Instant Espresso Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 cups Chocolate Chips
1/4 cups All Natural Peanut Butter

1
Preheat oven to 350u00b0F. Lightly grease a 12-cup muffin tin.
2
In a large mixing bowl, mash the bananas with a fork (I like to leave the banana puree a bit lumpy). Stir in the evaporated cane juice, egg, and applesauce.
3
In a medium mixing bowl, whisk together the pastry flour, peanut flour, cocoa powder, salt, espresso powder, baking soda, and baking powder. Whisk in the chocolate chips.
4
Gently fold the dry ingredients into the wet just until combined. The batter will be lumpy.
5
Using a spring-loaded ice cream scoop or a large spoon, fill each muffin cup about half full of the batter. Spoon 1 teaspoon of peanut butter into the middle of each cup. Evenly divide the remaining batter on top. Smooth the batter with a spoon.
6
Bake for 20 minutes, or until a toothpick inserted into a muffin comes out clean (peanut butter on the toothpick is fine, but not raw batter).
7
Run a butter knife around the outside of each muffin, and carefully pop them out onto a wire rack to cool. Store in an airtight container at room temperature for a few days, in the refrigerator for about a week, or freeze tightly wrapped in plastic wrap and stored in a zip-top freezer safe bag for about a month.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 whole Large Overripe Bananas, 1/2 cups Evaporated Cane Juice, Or Granulated Sugar, 1 whole Large Egg, Lightly Whisked, 1/3 cups Unsweetened Applesauce, and more.

Yes, Chocolate Peanut Butter Banana Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Peanut Butter Banana Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions