These Peanut Butter Banana Chocolate Chip Muffins are bakery-style fluffy, light, and moist muffins made with super simple ingredients in just 30 minutes. They combine the most fabulous flavors and only require one bowl and a whisk.
Are you a muffin lover? Join the club! My muffin section on the blog is one of my most updated because I am obsessed with muffins. Some of my favorites are these Triple Chocolate Muffins which are a chocolate lover's dream, these Blueberry Cottage Cheese Muffins because they are a protein-filled twist on the classic blueberry muffin, and these Banana Blueberry Oatmeal Muffins for any fun breakfast!
Love all things peanut butter, banana, and chocolate? Take a look at these unique and impressive Peanut Butter Whoopie Pies or these Healthy Banana Brownies which I truly make every week.
Why You'll Love These Muffins
- the BEST flavor combination of chocolate, peanut butter, and banana
- Customizable with any chocolate chips or other mix-ins you'd like
- moist, fluffy, and light muffin texture
- easy to make in one bowl and 30 minutes
Peanut Butter Banana Muffin Ingredients
- All Purpose Flour: Simple, plain, all purpose flour works perfectly in these muffins! Make sure to measure the flour accurately by using a kitchen scale or by spooning the flour into your measuring cups before leveling off the tops.
- Baking Powder + Baking Soda: Baking powder and baking soda work together to give these muffins a gorgeous dome and a high rise.
- Cinnamon: Cinnamon adds a kick of extra flavor and really enhances the banana.
- Salt: Salt brings out sweetness and completes the flavor of these chunky monkey banana muffins.
- Bananas: What's a banana muffin without bananas? You'll need ripened bananas with lots of brown spots for best results.
- Light Brown Sugar + Granulated Sugar: Both light brown sugar and granulated sugar are used in these muffins for sweetness, moisture, and structure!
- Eggs: 2 large eggs at room temperature add the right amount of structure, stability, and texture! If you forget to leave the eggs out ahead of time, place them in a bowl of hot water for 5 minutes before baking.
- Peanut Butter: Make sure to use creamy peanut butter for best results!
- Vegetable Oil: Vegetable oil is the base in this recipe. It creates moist muffins that maintain moisture for longer than butter does! It can be substituted for any unflavored oil (canola, olive, etc.) if necessary.
- Milk: You'll need ⅓ cup of milk of your choice. It smoothens and thins the batter while adding a touch more moisture!
- Walnuts: Walnuts. The most delicious crunch both inside the muffins and for decoration on top. If you'd rather substitute these for another nut or need to leave them out due to any allergies, no worries since leaving them out won't impact how the muffins bake too much.
- Chocolate Chips: Chocolate chips of your choice add flavor and an added layer of fun to these muffins!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line cupcake or muffin pans with 16 liners.
STEP 2: In a large bowl, whisk mashed bananas, light brown sugar, granulated sugar, room temperature eggs, creamy peanut butter, vegetable oil, and milk together until smooth.
STEP 3: Carefully, whisk all purposed flour, baking powder, baking soda, ground cinnamon, and salt together into the wet ingredients until combined. Mix only until you see the dry ingredients disappear into the batter.
STEP 4: Next, add walnuts, regular chocolate chips, and mini chocolate chips to the batter, mixing only until they are incorporated.
STEP 5: Divide the batter between the 16 liners, slightly less than ⅓ cup of batter per liner. The liners should look about ¾ full. Then, add additional chocolate chips, walnuts, and banana slices on top as desired for a bakery-style look.
STEP 6: Bake the muffins for 16-20 minutes or until the tops are golden brown in color, the centers look set but slightly soft, and a toothpick inserted into the center comes out with moist, formed crumbs.
Frequently Asked Questions
To make a light and fluffy muffin, it's important to use room temperature ingredients. In this recipe, milk and eggs should be out at room temperature to ensure the batter combines properly. Additionally, make sure not to overmix the batter, as it can take the air out of the batter which will create denser muffins.
To make moist muffins, use oil as opposed to butter. It creates a moister muffin that maintains moisture better. You'll also want to ensure you measure your flour correctly by using a kitchen scale or by spooning flour into your measuring cups before using a knife to level off the tops. This prevents adding too much flour which leads to dry, dense, and tough muffins. Finally, bake only until a toothpick inserted into the center of a muffin comes out with moist crumbs. The muffins will firm up and continue baking as they cool, so baking until a toothpick comes out clean will lead to overbaked, dry muffins.
Expert Tips & Tricks
- Bananas: You absolutely need to use ripened bananas for these muffins to turn out as intended. Without ripe bananas, the batter will not combine properly and the end result will lack flavor and sweetness. If you do not have ripened bananas on hand, you can ripen them in just a few minutes.
- First, preheat your oven to 400 degrees Fahrenheit. Place a sheet of aluminum foil or parchment paper on a metal baking sheet.
- Then, place your bananas on top of the baking sheet and bake for 12-15 minutes or until the peels turn dark brown in color. Let the bananas cool before mashing and using as directed in the recipe.
- Storing: Do not store the muffins until they have fully cooled to best preserve their texture. Store at room temperature tightly covered or in an airtight container for up to 4 days or in the freezer individually wrapped, in a freezer bag, or in an airtight container for up to 4 months.
Related Recipes
Print
Chunky Monkey Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 muffins 1x
- Category: Muffins, Banana Muffins, Banana Nut, Chunky Monkey
- Method: Bake
- Cuisine: American
Description
Chunky Monkey Banana Muffins are bakery-style fluffy, light, and moist banana and peanut butter muffins with chocolate chips and walnuts. These are made with super simple ingredients, are made in just 35 minutes, and combine the most fabulous flavors!
Ingredients
- 3 medium bananas, about 1 ½ cups (200g) mashed + additional sliced bananas for topping
- ⅓ cup (80g) light brown sugar, packed
- ⅓ cup (70g) granulated sugar
- 2 large eggs, room temperature
- ⅓ cup (96g) creamy peanut butter
- ¼ cup (50g) vegetable oil
- ⅓ cup (80g) milk, room temperature
- 1 ½ cups (210g) all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅔ cup chopped walnuts + additional for topping
- ⅔ cup (120g) semi sweet or dark chocolate chips + additional for topping
- ⅔ cup (120g) mini chocolate chips + additional for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line cupcake or muffin pans with 16 liners.
- In a large bowl, whisk mashed bananas, light brown sugar, granulated sugar, room temperature eggs, creamy peanut butter, vegetable oil, and milk together until smooth.
- Carefully, whisk all purposed flour, baking powder, baking soda, ground cinnamon, and salt together into the wet ingredients until combined. Mix only until you see the dry ingredients disappear into the batter. Scrape down the sides and the bottom of the bowl with a rubber spatula to ensure all of the ingredients are evenly distributed throughout the batter.
- Add walnuts, regular chocolate chips, and mini chocolate chips to the batter, mixing only until they are incorporated.
- Divide the batter between the 16 liners, slightly less than ⅓ cup of batter per liner. The liners should look about ¾ full. At this point, add additional chocolate chips, walnuts, and banana slices on top as desired for a bakery-style look.
- Bake the muffins for 16-20 minutes or until the tops are golden brown in color, the centers look set but slightly soft, and a toothpick inserted into the center comes out with moist, formed crumbs. The muffins will set and continue to cook as they cool in the pans, so baking until a toothpick comes out clean will likely overbake the muffins, causing them to be dry.
- Allow the muffins to cool before storing in an airtight container or tightly covered at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Bananas: You need to use ripe bananas with lots of brown spots in this recipe. If you do not have any on hand, you can ripen them yourself in a pinch! Preheat your oven to 400 degrees Fahrenheit. Place a sheet of aluminum foil or parchment paper on a metal baking sheet. Then, place your bananas on top of the baking sheet and bake for 12-15 minutes or until the peels turn dark brown in color. Let the bananas cool before mashing and using as directed in the recipe.
Mixing: Be careful not to overmix when mixing the dry ingredients into the wet ingredients. Overmixing past when the ingredients are combined could impact how the muffins rise and their texture. Simply stop mixing once you see that all of the flour mixture is incorporated into the wet ingredients and the mixture is smooth.
Walnuts: You can leave the walnuts out completely or switch them out for any other nut!
Keywords: Chunky Monkey, Banana, Banana Nut, Peanut Butter Chocolate
Leave a Comment!