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Peanut Butter Banana Muffins

Close-up of peanut butter banana muffins with chocolate chunks
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These Healthy Peanut Butter Banana Muffins combine ripe bananas with creamy peanut butter and a hint of cocoa for a moist, flavorful treat. Perfect for breakfast, snacks, or a lighter dessert.

Ingredients

Scale
  • 6 ripe bananas, mashed
  • 2 cups natural, creamy peanut butter (slightly runny)
  • 4 large eggs
  • 2 tsp baking powder
  • 4 tbsp unsweetened cocoa powder
  • Dark chocolate chips (optional)

Instructions

  1. Preheat & Prepare:
    Preheat oven to 365°F (185°C). Line a muffin tin with paper liners or grease well.
  2. Mash Bananas:
    Peel and mash bananas in a large bowl until mostly smooth with a few lumps.
  3. Mix Wet Ingredients:
    Stir in peanut butter and eggs until fully combined and glossy.
  4. Add Dry Ingredients:
    Sprinkle baking powder and cocoa powder over mixture. Fold gently until just combined.
  5. Portion Batter:
    Spoon batter into muffin cups, filling about ¾ full. Top with chocolate chips if using.
  6. Bake:
    Bake for 25 minutes or until a toothpick comes out clean.
  7. Cool:
    Let muffins cool in pan 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Serving Suggestions:
Enjoy warm with a spread of peanut butter, or pair with coffee or fresh fruit.

Tips & Tricks:

  • Use very ripe bananas for natural sweetness and moisture.
  • Avoid overmixing to keep muffins light and tender.
  • An ice cream scoop helps portion batter evenly.

Storage and Reheating:

  • Store in an airtight container at room temperature for 2-3 days or refrigerate up to 1 week.
  • Freeze muffins individually wrapped for up to 3 months.
  • Reheat in microwave for 15-20 seconds or toaster oven for 5 minutes.

Find it online: https://cakeshungry.com/peanut-butter-banana-muffin/