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.
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