Description
These Chocolate Peanut Butter Banana Muffins are a deliciously moist and flavorful treat perfect for breakfast or a snack. Made with ripe bananas, creamy peanut butter, and rich cocoa powder, they offer a delightful balance of sweetness and chocolatey goodness. The addition of chocolate chips enhances the texture and taste, making them a favorite for both kids and adults.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup creamy peanut butter
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 1 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Optional
- 1/3 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed ripe bananas, creamy peanut butter, melted coconut oil, maple syrup, vanilla extract, and eggs. Stir until the mixture is smooth and well incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt to ensure they are evenly combined.
- Combine Wet and Dry: Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix to maintain a tender crumb.
- Add Chocolate Chips: If desired, fold in the chocolate chips evenly throughout the batter to add bursts of chocolate in every bite.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and are easy to remove.
Notes
- You can substitute maple syrup with honey or another liquid sweetener of your choice.
- Use regular all-purpose flour if gluten-free flour is not available.
- For a vegan version, consider using flax eggs or another egg substitute, though texture may vary.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Add chopped nuts for extra crunch, if preferred.
