These Peanut Butter Banana Chocolate Chunk Muffins are the perfect way to use up those bananas that started ripening way too soon. Overripe and soft, they bring flavor and moisture to the table with these muffins. With a bit of crunchy peanut butter and dark chocolate added in, these Peanut Butter Banana Chocolate Chunk Muffins are soft and fluffy with a bit of texture and crunch.
These muffins couldn’t be any easier to make. Two bowls: all dry ingredients in one, all wet in the other. Pour the wet into the dry and fold until just combined. Scoop and bake. That’s it. No mixer, no fuss.
Starting these muffins at a higher temperature causes them to rise and dome fast. The temperature is then lowered to finish off the baking, a matter of just 6 or 7 minutes, and the result is a deliciously soft and tender crumb. These come out of the oven incredibly light–it’s almost hard to believe they pack so much peanut butter and banana flavor.
You can use creamy peanut butter in place of crunchy, but I love the little crunch you get from the small pieces of chopped peanuts. I was originally just going to make a peanut butter and banana muffin, but wanted to add the chocolate chunks for a bit of texture. Why not keep the peanuts in for texture too? Moist and full of banana flavor, the peanut butter and chocolate add the perfect complement to these muffins.
This recipe does make quite a few muffins–18-20. I like to make a full batch and freeze a few, but I’ve also cut the recipe in half and have had success in making just a smaller batch of 9-10 muffins.
| Prep Time | 10-15 minutes |
| Cook Time | 11-12 minutes |
| Servings |
muffins
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- 100 grams almond flour
- 200 grams all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 grams dark chocolate chopped into small chunks
- 1/2 tsp ground cinnamon
- 2 eggs large
- 120 grams light brown sugar
- 100 mL vegetable oil
- 300 grams mashed banana (4 small bananas or about 3 medium bananas)
- 1 1/2 tsp vanilla extract
- 70 grams crunchy peanut butter
- 70 grams non-fat, plain Greek yogurt
Ingredients
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- Place a rack in the middle of the oven. Preheat the oven to 450°F and line two muffin pans with cupcake liners. Set aside.
- In a large bowl, mix together the almond flour, all purpose flour, baking powder, baking soda, salt, cinnamon, and chocolate chunks. Set aside.
- In a medium bowl, whisk together the eggs and light brown sugar until light and fully combined. Whisk in the oil. Add in the mashed banana and vanilla and mix until fully incorporated then whisk in the peanut butter and the Greek yogurt. Once all combined, pour the wet ingredients into the large bowl with the dry ingredients.
- Using a rubber spatula, fold the wet ingredients into the dry. Fold until there is just a dusting of flour left over the top of the batter. You don't want to overmix.
- Using a large scoop, fill each well of the muffin pan about 3/4 of the way. There should be about 50 grams per muffin.
- Bake at 450°F for 5 minutes. Lower the oven to 400°F and continue to bake for 6-7 minutes. The muffins will spring back to the touch and a toothpick inserted into the centers should have just a few crumbs stick to it.
- Remove the muffin pan from the oven and immediately transfer the warm muffins to a wire rack to let cool before digging in.