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

Course Breakfast, Brunch, Snack

Cuisine American

Keyword banana, chocolate chip, chocolate hazelnut, muffin, Nutella, peanut butter

Prep Time 15

Cook Time 20

Cooling Time 5

Total Time 40

Servings

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

US Customary - Metric

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