Description
Decadent muffins made with ripe bananas, rich cocoa, and creamy peanut butter, perfect for breakfast or a snack.
Ingredients
Scale
- ¼ cup butter, softened
- ½ cup sugar
- ⅓ cup peanut butter
- 1 ¼ cups overripe bananas, mashed (about 3 large bananas)
- ¼ cup milk of choice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups gluten-free all-purpose flour or regular flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cocoa powder
- 6 teaspoons peanut butter (for swirling)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your muffin tin.
- Beat together the softened butter and sugar with an electric mixer until creamy.
- Add the peanut butter, mashed bananas, milk, and vanilla, mixing until combined.
- Integrate the eggs briefly into the mixture.
- Add the flour, baking powder, baking soda, and salt; sift in the cocoa powder and stir gently.
- Fill each muffin cavity about ⅔ full with batter.
- Swirl ½ teaspoon of peanut butter on top of each muffin batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days, or freeze for up to three months. To reheat, microwave for 15-20 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: muffins, banana muffins, chocolate muffins, peanut butter muffins, breakfast recipes