You can NEVER have enough muffin recipes.
There is always one muffin flavor that you have to try and this peanut butter and chocolate banana muffin is it!
I have a soft (and sweet spot) for bakery style muffins.
I’m always trying to recreate the big dome top at home and I truly think I’ve figured it out.
You gotta start with high heat and you have to have some sort of acid in the batter to interact with the leavening agent.
All three of those together make the top of the oven poof up initially.
At least this is what I think. I don’t bake often because I don’t really like the science behind it.
But, the more I try baking, I’m starting to like the little scientific discoveries that I’m uncovering.
Now that I’ve talked your ear off about how I developed these peanut butter and chocolate banana muffins, let’s get to it!
Tell me about these peanut butter and chocolate banana muffins
Besides have the classic bakery dome top, they’re the type of muffins you dream of.
Soft and tender on the inside, kind of crusty on the exterior, and filled with the utmost amount flavor of peanut butter, banana, and chocolate.
Pop them in the toaster oven in the morning to warm back up and then add a knob of butter in the middle.
Omg. So good.
Can I make these peanut butter and chocolate banana muffins gluten-free?
I’m not familiar with gluten-free baking so I honestly don’t know if the texture would be off or anything.
However, I imagine you could substitute the regular flour for gluten-free flour since everything else in this recipe is gluten-free.
Why is the temperature so high?
Because that is how you get the high dome initially!
My peanut butter doesn’t really swirl
Heat it up in the microwave for a little bit and then it’ll become more “liquidy” and “swirl-able”
How ripe should the bananas be for peanut butter and chocolate banana muffins?
Pretty darn ripe. Pretty much black!
If you have some yellow spots left and a lot of brown, that’s fine too but black is the best kind of ripe.
What if I only have two bananas?
Umm, it MAY still work but I made it with three so I’m not sure.
What if I don’t have buttermilk?
You can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Stir and let sit for 10 minutes.
What kind of peanut butter can I use?
You’re gonna want to use the peanut butter like Jif.
Not the natural peanut butter.
You can use crunchy if you prefer but I used smooth. Crunchy means more texture for the muffins!
Mine didn’t rise as high as yours.
It will vary. All ovens vary.
Can I use muffin liners instead of cutting parchment paper?
Yep! I just thought it looked prettier with parchment squares but you totally don’t have to go through the hassle.
If I used parchment squares, how do you put them in the muffin pan?
So, if you cut the parchment paper into 3×3 squares, put one over a muffin insert then with your fist, gently push the parchment paper down in the center and it kind of “forms” around the muffin insert. It won’t totally stay until you drop batter in. It also helps if you crush up the parchment paper before trying to put it into the muffin insert.
THE PUDDLE OF CHOCOLATE IS SO DREAMY!
More banana recipes if you’re loving this peanut butter and chocolate banana muffin:
- Double dark chocolate banana muffins
- Healthy coconut banana bread
- Banana peanut butter date smoothie
- Biscoff crunch banana bread
Peanut Butter and Chocolate Banana Muffins
- 2 cups all purpose flour
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark brown sugar
- 3 ripe bananas, smashed
- 1/3 cup butter, melted
- 1/3 cup vegetable oil
- 3/4 cup + 1 tablespoons buttermilk
- 1/4 cup peanut butter, plus more for swirling
- 2 eggs
- 1 1/2 teaspoon vanilla
- 3/4 cup chocolate chunks
- Preheat oven to 425 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or parchment paper. Lightly spray with cooking spray.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and brown sugar. Set aside.
- In a medium bowl, mash bananas then add melted butter, vegetable oil, buttermilk, peanut butter, eggs, and vanilla. Whisk all together until combined.
- Make a well in the center of the dry ingredients then add the wet ingredients. Using a spatula, gently fold the dry mixture into the wet mixture and continue until the batter is formed and everything is just incorporated. Stir and fold in the chocolate chunks.
- Using a large cookie scoop, fill the muffin cups 3/4 of the way full and add more chocolate chunks on top, if desired. Using the extra peanut butter, put about 1/4 teaspoon of peanut butter in the center then using a toothpick, gently swirl and drag the peanut butter through the top of the batter. Repeat for all muffins.
- Bake at 425 degrees for 5 minutes then take down the temperature to 400 degrees and bake for an additional 13 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in muffin pan for 10 minutes then remove muffins and place on a wire rack to cool completely.
- Store in an airtight container for up to 5 days.