Chocolate Peanut Butter Muffins
Soft, moist, and richly flavored, these Chocolate Peanut Butter Muffins combine wholesome ingredients for a treat that’s both nutritious and satisfying. Sweetened naturally and loaded with fiber and plant-based protein, they make a perfect grab-and-go breakfast, snack, or dessert. Quick to prepare, they’re ideal for busy mornings and meal prep.
Equipment
- 1 muffin tin (12-cup)
- 12 muffin liners
- Mixing bowls (medium and large)
- Measuring Cups and Spoons
- Whisk or fork
- spatula
- Oven
Ingredients
Dry Ingredients:
- 1 ½ cups white whole wheat flour
- ½ cup coconut sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips plus extra for topping
Wet Ingredients:
- 1 cup mashed banana about 2 medium bananas
- 2 large eggs
- ⅓ cup pure maple syrup
- ⅓ cup all-natural peanut butter drippy
- 1 teaspoon vanilla extract
- ¾ cup unsweetened almond milk
- 2 tablespoons melted coconut oil
Instructions
- Preheat and Prepare Muffin Pan: Begin by setting your oven to 350°F (175°C) so it reaches the correct temperature while you prepare the batter. Line a 12-cup muffin tin with muffin liners to prevent sticking. For extra assurance, lightly spray each liner with a nonstick cooking spray or brush with a thin layer of coconut oil. This will make removing the muffins easy and keep their texture intact.
- Combine Dry Ingredients: In a medium mixing bowl, add the white whole wheat flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt. Stir gently with a whisk or spoon to ensure the cocoa powder and baking soda are evenly distributed. This step ensures the muffins rise evenly and have consistent flavor. Next, fold in ½ cup of chocolate chips so they are evenly coated with flour — this helps prevent them from sinking to the bottom during baking.
- Mash Bananas: Peel two medium ripe bananas and place them in a small mixing bowl. Use a fork or potato masher to mash them until smooth, with minimal lumps. You should measure about 1 cup of mashed banana for this recipe. The banana adds natural sweetness, moisture, and a subtle flavor that enhances the muffins’ texture.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed banana with two large eggs. Whisk them together until smooth and fully incorporated. Add 1/3 cup of pure maple syrup, 1/3 cup of all-natural drippy peanut butter, and 1 teaspoon of vanilla extract. Stir these ingredients gently until the peanut butter is completely mixed in. Then, pour in ¾ cup of unsweetened almond milk, whisking as you go to create a smooth, creamy base for the muffins.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the large bowl containing the wet mixture. Use a spatula to fold the ingredients together gently. Avoid overmixing to ensure the muffins stay light and moist. Once combined, add 2 tablespoons of melted coconut oil and fold it in until the batter becomes silky and well-integrated.
- Fill Muffin Liners: Using a spoon or ice cream scoop, fill each muffin liner about three-quarters full. This allows room for the muffins to rise while baking, ensuring they have a perfect dome shape. The batter should be thick but easy to scoop. Sprinkle a few additional chocolate chips on top of each muffin for an appealing look and extra chocolate flavor.
- Bake Until Perfect: Place the muffin tin in the preheated oven on the center rack. Bake for approximately 18–22 minutes. Begin checking at the 18-minute mark by inserting a toothpick into the center of a muffin — if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done. Baking times may vary slightly depending on your oven, so watch carefully to prevent overbaking.
- Cool for Best Texture: Once baked, remove the muffin tin from the oven and let it sit on a cooling rack for about 5 minutes. This resting period allows the muffins to set, making them easier to remove from the liners. Carefully lift each muffin out of the tin and transfer to a wire rack to cool completely. This ensures they retain moisture and develop their full flavor.
- Serve or Store: These muffins can be served warm for a delightful breakfast or snack. They pair wonderfully with a cup of coffee, tea, or a smoothie. If not consuming immediately, store them in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can also be frozen for up to a month for convenient, grab-and-go snacks.
- Enjoy Your Creation: Take a moment to savor your freshly baked Chocolate Peanut Butter Muffins. With their rich flavor, moist texture, and balanced nutrition, they make an irresistible and wholesome addition to your recipe collection. Perfect for busy mornings, afternoon snacks, or healthy dessert options, they combine convenience and taste beautifully.
Notes
- Use ripe bananas for maximum natural sweetness and moisture. Overripe bananas with brown spots work best.
- White whole wheat flour provides a lighter texture while keeping muffins nutritious. You can substitute with oat flour for a gluten-free option, though texture will slightly change.
- Coconut sugar gives a mild caramel flavor, but brown sugar can be used in a pinch.
- Ensure peanut butter is natural and drippy for easy mixing and a smooth flavor profile.
- Chocolate chips can be dark, milk, or vegan depending on preference. Adjust the amount for sweeter or richer muffins.
- Do not overmix batter — this ensures muffins stay soft and tender.
