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4.60 from 10 votes

Peanut Butter and Chocolate Banana Muffins

These bakery-style peanut butter and chocolate banana muffins are soft and tender with the most amazing flavors!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Servings: 18 muffins
Author: Julie Chiou

Equipment

Ingredients 

  • 2 cups (250 g) all purpose flour
  • ½ tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (220 g) dark brown sugar
  • 3 ripe bananas smashed
  • ⅓ cup (76 g) butter melted
  • ⅓ cup (79 ml) vegetable oil
  • ¾ cup + 1 tablespoons (178 ml) buttermilk
  • ¼ cup (65 g) peanut butter plus more for swirling
  • 2 eggs
  • 1 ½ teaspoon vanilla
  • ¾ cup (128 g) chocolate chunks

Instructions

  • Preheat oven to 425 °F (218 °C). 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.
    2 cups all purpose flour, 1/2 tablespoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup dark brown sugar
  • In a medium bowl, mash bananas then add melted butter, vegetable oil, buttermilk, peanut butter, eggs, and vanilla. Whisk all together until combined.
    3 ripe bananas, 1/3 cup butter, 1/3 cup vegetable oil, 3/4 cup + 1 tablespoons buttermilk, 1/4 cup peanut butter, 2 eggs, 1 1/2 teaspoon vanilla
  • 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.
    3/4 cup 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 °F (218 °C) for 5 minutes then take down the temperature to 400 °F (204 °C) 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.

Nutrition

Serving: 1 muffin | Calories: 249 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 12 g | Fiber: 2 g | Sugar: 21 g

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