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PB Banana Chocolate Chip Muffins

Heavenly PB Banana Chocolate Chip Muffins You’ll Adore

Delicious PB Banana Chocolate Chip Muffins filled with ripe bananas and chocolate chips. Perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2-3 pieces Ripe Bananas Provides natural sweetness and moisture; use well-ripened bananas for optimal flavor.
  • 1/2 cup Peanut Butter Adds creaminess and healthy fats; almond butter can be used as a nut-free alternative.
  • 1/2 cup Granulated Sugar Balances the flavors with sweetness; adjust based on personal preference or substitutes like honey.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; use pure extract for a richer taste.
  • 1 pieces Egg Acts as a binder to hold the muffins together; substitute with 1/4 cup unsweetened applesauce for a vegan option.
  • 1 1/2 cups All-Purpose Flour Provides the structure of the muffins; can be replaced with a gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Baking Soda Leavening agent that helps the muffins rise; ensure it's fresh for best results.
  • 1 pinch Salt Enhances flavors in baked goods; a pinch goes a long way in balancing sweetness.
  • 1/2 cup Chocolate Chips Add sweetness and a delightful texture; consider dark or semisweet options for variety.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  2. In a large mixing bowl, peel and mash 2-3 ripe bananas until smooth with a few lumps.
  3. Add 1/2 cup of peanut butter, 1/2 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 beaten egg to the banana mixture. Stir until creamy.
  4. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt.
  5. Fold the dry mixture into the wet banana mixture gently until just combined.
  6. Fold in 1/2 cup of chocolate chips without overmixing.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Bake in the preheated oven for 18-20 minutes until golden brown and a toothpick comes out clean.
  9. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 2IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Use very ripe bananas for the best flavor. Mix the batter just until combined to avoid dense muffins.

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