Chocolate Banana Peanut Butter Muffins
Posted On April 28, 2024
Another recipe from the early days of Chocoholic Anonymous, these muffins are an excellent way to use up a couple of overripe bananas. Typically, my younger son prefers bananas raw and under-ripe. Once they start getting dark spots on the peel he loses interest, but he doesn’t really want them baked into anything either – unless there is chocolate, that makes it all better 🙂
These muffins take it a step further, rounding out the flavors with salty, nutty notes from the addition of peanut butter powder and creamy peanut butter which play well with the sweet bananas, the chocolate chips and the Nutella.
Chocolate Banana Peanut Butter Muffins
Sweet banana and salty peanut butter come together in these indulgent muffins. Chocolate chips and a hidden swirl of creamy Nutella and peanut butter make for an extra decadent breakfast, brunch or snack option.Adapted from Alida's Kitchen: Chocolate Banana Peanut Butter Muffins
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Servings: 12
Calories: 268kcal
Equipment
- mixing bowls small, medium and large
- As an Amazon Associate I earn from qualifying purchases.kitchen scale or measuring cups
- measuring spoons
- muffin tin standard, 12 cavity
Ingredients
- 4 tablespoon peanut butter
- 4 tablespoon Nutella
- 1 ⅓ cup white whole wheat flour
- ⅓ cup peanut butter powder
- 2 tbsp flax seed ground
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ cup mini chocolate chips
- 1 cup mashed ripe bananas
- ⅓ cup Greek yogurt
- 1 egg
- ½ cup brown sugar packed
- ¼ cup extra light olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F. Prepare standard 12-cup muffin pan with liners; set aside.
- In a small bowl combine the peanut butter and Nutella until smooth and uniform in color; set aside in the refrigerator.4 tablespoon peanut butter, 4 tablespoon Nutella
- In a medium bowl, sift together flour, peanut butter powder, flax seed, baking powder, baking soda, salt, cinnamon, nutmeg and clove.1 1/3 cup white whole wheat flour, 1/3 cup peanut butter powder, 2 tbsp flax seed, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves
- Toss the chocolate chips in the flour mixture until coated and evenly distributed.1/2 cup mini chocolate chips
- In a large bowl, whisk mashed bananas and yogurt until smooth. Whisk in the egg, sugar, oil and vanilla until well blended.1 cup mashed ripe bananas, 1/3 cup Greek yogurt, 1 egg, 1/2 cup brown sugar, 1/4 cup extra light olive oil, 1 teaspoon vanilla extract
- Add the flour mixture to the banana mixture and fold together just until combined.
- Fill each muffin cup about 1/2 full with the batter.
- Spoon about 2 teaspoons of the peanut butter and Nutella mixture into the center of each cup.
- Evenly divide remaining batter to cover the peanut butter mixture.
- Place the muffin pan in the preheated oven for 5 minutes. Lower the oven temperature to 350°F and continue baking for another 14-18 minutes. The tops will be golden brown and spring back when lightly pressed (a toothpick test will not work well here due to the peanut butter mixture in the center of the muffins)
- Let cool for 5 minutes in pan before transferring to wire rack to cool completely.
Notes
If you would like to make a chocolate muffin with a peanut butter center replace the peanut flour with 1/3 cup cocoa powder and replace the Nutella with an additional 4 tbsp peanut butter.
Nutrition
Serving: 1muffin | Calories: 268kcal | Carbohydrates: 35g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 306mg | Potassium: 174mg | Fiber: 3g | Sugar: 20g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
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