Peanut butter banana muffins with chocolate chips are moist, delicious and perfect for any time of the day.
Why we love these muffins
We love muffins because they are so versatile. Eat them for breakfast, eat them as a snack, eat them at 9pm when you’re binging true crime documentaries and want something sweet to offset the horror on the television. They are really perfect at any time of the day.
What do you need to make these peanut butter banana muffins
- A standard size cupcake tin
- Those brown, sad looking bananas that have been sitting on your counter for a week
- Eggs
- Butter
- Brown sugar
- Vanilla extract
- All-Purpose Flour
- Semi-Sweet Chocolate Chips (these are optional, but we love a good chocolate surprise in our muffins)
- Molasses
- Ground Cinnamon
- Baking Soda
- And most importantly, peanut butter
How to make these muffins
The secret to any good banana recipe is the ripeness of the bananas. You want them to be as brown and as soft as possible. Not only are brown bananas soft and easy to mash, but the browner the banana, the bigger the flavor you’ll get out of them.
In a large bowl, whip together the butter and sugar until nice and creamy. (We used a hand mixer for this, but you could use a stand mixer as well). Add in the egg, and vanilla extract and mix until combined. Next you’ll add in your mashed bananas, peanut butter, and molasses and mix until well incorporated. In a separate large bowl, add together all of the dry ingredients. You will then pour the banana mixture into the bowl with the dry ingredients and mix until JUST combined. It is important to not over mix your batter, or your muffins won’t rise the way you want them to.
Once everything is all mixed together and happy, fold in your chocolate chips, fill your cupcake liners, and bake at 350 F for 15-17 minutes, or until a toothpick inserted in the center comes out clean!
How to store these banana muffins
You can store these muffins in any air tight container! We usually keep ours in a large ziploc bag, and they last for about 5 days. You can also freeze these muffins, and take them out whenever you want them. They thaw perfectly and are good as new! We’ve started baking a double batch of these muffins and then we store half of them in the freezer so that we always have them on hand since we love them so much!
What if you don’t have brown bananas?
Man, do we feel this. Have you ever really wanted to make some banana bread or muffins and your bananas are still perfectly yellow and disgustingly perfect? The worst. However, you can actually quickly ripen your bananas in the oven. First, preheat the oven to 300 degrees F and place your unpeeled bananas on a foil lined baking sheet. Bake for 15-20 minutes until the skins are nice and black. Let them cool completely and then scoop out the flesh! That’s it!
Do you love peanut butter as much as we do? Check out some of our other peanut butter recipes!
Peanut Butter Banana Muffins
Ingredients
- 1/2 stick butter softened
- 6 tbsp light brown sugar
- 2 bananas, browned mashed
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup peanut butter
- 1 tbsp molasses
- 1 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
Instructions
- Pre-heat oven to 350 F
- Line muffin tin with liners and set aside.
- In a medium size bowl, combine flour, baking soda, and ground cinnamon, set aside.
- In the bowl of a stand mixer, mix together the butter and sugar until smooth and creamy.
- Add the vanilla and egg, and mix until combined.
- Add in the mashed banana, peanut butter, and molasses and mix until combined.
- Slowly add in dy ingredients, and mix until just combined. Be careful not to over mix!
- Fold in chocolate chips.
- Fill cupcake liners 2/3 full, and bake for 15-17 minutes, until toothpick insert in center comes out clean.