Delicious decadent Peanut Butter, Banana and Chocolate Chip Muffins, so easy to make using a wonderful combination of ingredients
I think you can never have too many muffin recipes on hand! They are perfect for using up spare fruit, odds and ends in the pantry and are usually quick and easy to make.
I have been wanting to share more recipes using peanut butter and with a few neglected bananas in the fruit bowl I knew I wanted to share this recipe first.
Inspired by several online versions I created a mashup of what I knew would work for my followers and I hope you love it. Each of the flavours work so well together, you can get a hint of peanut butter and banana but neither overpower each other.
I love this combo in my morning protein shake so I knew it would work well here.
All you will need are the following ingredients
Please scroll down to the printable recipe card for full ingredients and method
- Plain White Flour
- Baking Powder
- Baking Soda
- Cinnamon
- Salt
- Bananas
- Butter
- Brown Sugar
- Peanut Butter (preferably the no stir, non oily version)
- Greek Yoghurt or Sour Cream
- Vanilla
- Eggs
- Chocolate Drops or Chips
The method is lovely and simple, it is easiest if you use a food mixer or electric beaters to combine the wet ingredients. You can use muffin liners for this recipe or as I have done straight into the muffin tin.
Be sure to grease inside the cups and the top of the muffin tray in case it overflows.
First combine the dry ingredients, then mash the banana and set aside. In a large bowl combine the melted butter, brown sugar and peanut butter and whisk well with electric beaters. Then add the yoghurt, vanilla, mashed bananas and eggs.
Then finally the dry ingredients and some chocolate drops stirred through. Only stir muffin batter until the flour just disappears, careful to never overmix muffins as they become tough.
Once the mixture has been evenly spooned into the muffin tray, sprinkle a generous amount of brown sugar over each muffin and place a few more chocolate drops on top of each muffin. Feel free to skip this part but it does make them very very tasty.
The cooking time is split into two different temperatures, something I have been trying with some muffin recipes, for the first 6 minutes cook on a higher temperature, then reduce the ovens temperature slightly for the remaining bake. Does make for a lovely end result!
I hope you love this recipe, it is a perfectly balanced recipe with a lovely moist rich end result.
If you love Banana Muffins or Peanut Butter recipes check out these other varieties I have
Banana & Coconut Muffins
Flourless Peanut Butter Oat Cookies
Easy Banana Chocolate Chip Muffins
Recipe for Peanut Butter, Banana & Chocolate Chip Muffins
PLEASE NOTE THE COOKING TEMPERATURES FOR THIS RECIPE
Peanut Butter Banana Chocolate Chip Muffins
Delicious decadent Peanut Butter Banana Chocolate Chip Muffins, finished with a lovely crunchy brown sugar topping, a fabulous flavour combo
Ingredients
- 1 & 2/3 Cups Plain White Flour, 250 grams
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Salt
- 2-3 Large Mashed Bananas, approx 1 Cup
- 115 grams Butter, melted
- 1/2 Cup Brown Sugar, packed, 100 grams
- 1/2 Cup Peanut Butter, 130 grams - the no stir, creamy, non oily sort
- 1/4 Cup Greek Yoghurt or Sour Cream, 60 grams
- 2 Eggs, Medium, size 7
- 1 teaspoons Vanilla Essence
- 1 Cup Chocolate Chips or Drops, 180 grams
- Extra Brown Sugar for Topping - approx 1/2 Cup
- Extra Chocolate Chips or Drops for topping - Approx 1/3 Cup
Instructions
- Preheat the Oven to 220 C Bake*
- Generously grease or line with paper cases a large 12 hole muffin tray, be sure to grease the top of the tray too
- In a medium bowl add the flour, baking powder, baking soda, cinnamon and salt and stir to combine, set aside
- In a small bowl mash the bananas well and set aside
- In a large bowl or food mixer bowl add the melted butter, brown sugar and peanut butter and whisk with electric beaters or a strong arm for approximately 2 minutes until well combined.
- Add to this the greek yoghurt (or sour cream), vanilla essence and eggs and whisk again for 1 minute until combined
- Pour in the mashed banana and whisk until the banana just mixed through
- Pour into this the flour mix and the chocolate chips or drops and with a large wooden spoon gently fold the mixture together, only stir until the last of the flour is incorporated, careful not to overmix.
- Spoon this mixture evenly into the prepared muffin holes, until 3/4 full.
- Optional but delicious: Sprinkle a generous teaspoon of brown sugar over each muffin and a few extra chocolate drops as topping - 4-5
- *Place the muffins in the oven at 220C for 6 minutes THEN reduce the temperature of the oven to 190C for the remaining 15-20 minutes or until the muffins are fully cooked through, spring back to the touch or once a skewer comes out clean.
- Once the muffins are cooked, remove from the oven and stand in the tray for 10 minutes then carefully remove the muffins onto a wire rack to cool completely.
- Store in an airtight container, will last fresh up to 3 days, freezes well too
- Enjoy!
Notes
*Cooking Temperature
Please note, the cooking temperature is set at two different temperatures, this is to allow the muffin outside to set and rise quickly, for taller muffins, set oven at 220C for the initial cook time of 6 minutes, then reduce the temperature to 190C for the remainder of the cook time, do not remove the muffins during cooking.
What sort of peanut butter is best for baking?
For these muffins a creamy peanut butter is best, the one where there is no need to stir and no oil on the top when you first open the jar.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 398Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 286mgCarbohydrates: 52gFiber: 3gSugar: 30gProtein: 7g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this recipe! Be sure to let me know in the comments below once you make it.
Thank you so much for stopping by to check out this recipe. If you are not already please do follow me on Facebook and Instagram for more delicious ideas.
Happy Baking!
Anna
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juris557 says
Hello, Anna!
Thank You for sharing the receipts. The part of them was baked and these ones was excellent!
The only question about today recipe. Why You use word “decadent”? In most cases of its use, there is a misunderstanding of its meaning.
WBR
Juri
justamumnz says
“the use of “decadent,” meaning “extravagantly and heedlessly self-indulgent,” remains. When applied to food, this implies rich, luxurious, fat-filled, highly caloric and possibly downright dangerous dishes.”
Jenny says
Which peanut butter do you recommend
justamumnz says
Any creamy smooth peanut butter. Not the sort that has a layer of oil and needs stirring. A brand you like the taste of. Today I used Sanitarium as that’s what we had.
Chris says
Hi these muffins looks delicious, can you freeze them ? My hubby doesn’t eat bananas 🤦🏼♀️ so only me to eat them all 😋
justamumnz says
Yes for sure, freeze in a single layer so they don’t stick to each other