Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins

By Carrie's Experimental Kitchen

Serving Size: 18 Prep Time: 10 mins Total Time: 30 mins


  • 2 cup all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 cup granulated sugar

  • 1 Tbsp cocoa powder

  • 1 egg

  • 2 Tbsp milk

  • ½ cup oil (I used Canola oil)

  • 4 medium ripe bananas

  • ¼ cup water

  • ¼ cup peanut butter (I used Skippy Creamy)

  • ½ cup chocolate chips (I used semi sweet)


  1. In a bowl, combine the flour, baking soda, salt, sugar and cocoa powder.

  2. In a separate bowl, whisk together the egg, oil and milk.

  3. Place your bananas in a blender and add the water and peanut butter and mix until smooth.

  4. Add the egg and banana mixture to the dry ingredients and stir well; then stir in the chocolate chips.

  5. Spray muffin tins with cooking spray or line them with cupcake liners; then scoop out the batter until it is filled about 3/4 of the way to the top.

  6. Bake at 350 degrees for approximately 15-20 minutes or until the top springs back when touched or when a toothpick comes out clean when inserted into the center.

  7. Allow to cool on baking racks.

Read about how stress relieving these muffins were for Carrie's Experimental Kitchen.