Go Back
–+ servings
5 from 1 vote

Easy Chocolate Chip, Peanut Butter and Banana Muffin Recipe

This easy muffin recipe combines the rich flavors of peanut butter, chocolate chips, and ripe bananas for a moist and delicious treat. Perfect for breakfast or a snack, these muffins are simple to make and can be customized with different ingredients to suit dietary preferences.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Cooling Time:10 minutes
Total Time:30 minutes

Ingredients

Basic Version:

  • 1 ½ cups flour
  • 3 ripe bananas mashed
  • ¼ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter
  • ⅓ cup coconut oil or any oil of your choice
  • ½ cup plain Greek yogurt
  • ½ cup chocolate chips
  • ⅓ cup chopped chocolate
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Substitutions & Variations:

  • Oil Substitutes: Use vegetable oil canola oil, or melted butter instead of coconut oil.
  • Sweetener Options: Swap white sugar with honey maple syrup, or coconut sugar for a natural alternative (reduce slightly if using liquid sweeteners).
  • Flour Alternatives: Use whole wheat flour for added fiber or a 1:1 gluten-free flour blend for a gluten-free option.
  • Dairy-Free Version: Replace Greek yogurt with coconut yogurt or unsweetened applesauce.
  • Nut-Free Option: Replace peanut butter with almond butter cashew butter, or sunflower seed butter.
  • Extra Crunch: Add chopped nuts like walnuts pecans, or almonds.

Instructions

  • Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
  • In a large bowl, mix sugar, brown sugar, eggs, Greek yogurt, and peanut butter until well combined.
  • Add the oil, mashed bananas, and vanilla extract. Stir until smooth.
  • Add the flour, baking powder, baking soda, chocolate chips, and chopped chocolate. Gently mix with a spatula until fully combined.
  • Fill the muffin cups all the way to the top to create a high muffin top that slightly overflows when baked.
  • Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool for a few minutes before removing them from the tin.

Notes

Storage Tips:
  • Keep muffins in an airtight container at room temperature for up to 4 days.
  • Store in the fridge for up to 5 days.
  • Freeze for up to 3 months for longer storage.
Course: Dessert
Cuisine: American
Keyword: chocolate chip peanut butter banana muffins, easy peanut butter banana muffins, gluten-free banana peanut butter muffins, peanut butter banana muffins
Servings: 12 Muffins