Peanut butter banana muffins- These bakery style peanut butter banana muffins are very easy and quick to make. They are very moist, fluffy, and are full of chocolate chips. The chocolate peanut butter banana muffins are a great solution for a filling breakfast treat.
What Makes These Chocolate Peanut Butter Banana Muffins SO Good?
They key to these amazing muffins is the ripe bananas, sour cream, and milk. All 3 of these ingredients make these muffins very moist and fluffy. Every bite is super soft and full of chocolate, banana, and peanut butter flavor.
These moist peanut butter banana muffins can be made with a mixer. That is how easy and quick they are to make! The bakery style muffins are breakfast goals!
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How To Make Moist Peanut Butter Banana Muffins
To make these muffins you can either use a 12 cup or jumbo muffin tin. For this recipe I used the jumbo muffin tin because I love a giant muffin. It also gives it the look of the perfect bakery style muffin.
Start by lining the muffin tin with muffin liners. If you don't have muffin liners, you can spray the pan with a non stick baking spray.
Next, sift together flour, baking soda, baking powder, salt, and cinnamon. The cinnamon mixed with the peanut butter is super delicious! Don't skip the cinnamon. The best sifter that I use is this one. I love how easy it is to sift my flour.
In a small bowl, mash the 3 large ripe bananas. I use a potato masher, but you could also use a fork.
Make sure the bananas have an equal amount of brown spots to yellow color of the banana. That is when the banana is perfectly ripe. A ripe banana is actually sweeter and helps make a sweeter dessert.
Next, add in the brown sugar and whisk together. Then, add in the sour cream (at room temperature), vanilla, and peanut butter and whisk together until smooth. After that, add in both eggs and whisk again.
Then, add ⅓ of the dry ingredients and ½ of the milk and whisk until well combined. We add these next ingredients slowly so that everything has a chance to be thoroughly combined and it doesn't get too dry.
Next, add in another third of the dry ingredients and the rest of the milk and whisk again. Finally, add the rest of the dry ingredients and whisk again. The texture should be slightly thick, but definitely scoop-able.
Add in the regular sized chocolate chips and mini chocolate chips and gently fold those into the batter. Using both sizes of chips allows for an even distribution of chocolate. Now the batter is ready to be baked!
What Peanut Butter To Use For These Muffins?
The peanut butter that I used was creamy JIF peanut butter that I got at the local grocery store. I wouldn't recommend using a crunchy peanut butter because the crunch will mess with the fluffy muffin texture.
If you would like to use a healthier nut butter option, you can use any nut butter of you choosing. It can be sunflower nut butter, almond butter, etc. You can use anything you would prefer. It may change the flavor a little, but it will still taste fantastic.
How To Bake These Muffins
To fill the muffin liners with the batter cleanly, I like to use an ice cream scoop to evenly fill the muffin tins. Once I figured out I can use a scoop like that, my muffin game changed completely. I stopped making such a big mess!
Then, fill the muffin liners with the batter about ¾ full. Once they are are filled, take some mini chocolate chips and sprinkle them on top of the batter.
Next, use your hand to gently pat the chocolate chips into the batter. This helps to keep the chocolate chips from falling off once they are baked.
If you are baking them in a 12 cup muffin tin, then bake for 18-23 minutes. If you are baking in a jumbo muffin tin, then bake for 28-33 minutes. When they are baked in the 12 cup muffin tin, they are smaller and don't need as long to bake.
The moist peanut butter banana muffins are done baking when the tops are golden brown and when a toothpick is inserted it comes out clean. The smell while these beauties are baking is unreal!
Once the muffins are finished baking, let them sit in the tin for 10 minutes before you transfer them to a cooling rack so they can cool completely.
I have tried these muffins both warm and at room temperature, and the peanut butter flavor was different at both temperatures.
When the muffins were warm there was only a slight peanut butter flavor and the banana flavor was much more over powering. At room temperature, the peanut butter flavor is a lot stronger.
Honestly, eating them at room temperature with a little butter or honey is DELICIOUS.
Can These Peanut Butter Banana Muffins Be Gluten Free?
Yes, these muffins can be gluten free! To make them gluten free, use a 1:1 gluten free flour.
This type of gluten free flour is the easiest to substitute because it is mixed with several different types gluten free flour. Most importantly, it includes Xantham Gum. This is ideal for baking these muffins, but also cakes, cookies, etc.
Can These Muffins Be Healthy?
There are a lot of recipes out there for healthy or skinny muffins. The best way to make these healthy is to change the following things:
- Use gluten free flour- read the paragraph above, but a gluten free flour is a lot healthier for you. You could also use a whole wheat flour.
- Change the brown sugar for equal amount of honey or maple sugar- these are nature's sugars and they are a healthier alternative to sweeten your dessert.
- Use only dark chocolate chips- dark chocolate chips are very good for you. Semi-sweet chocolate chips have sugar in them, so simply switch to all dark chocolate chips. I would do ¾ cup of chocolate chips total if you are only using dark chocolate.
- What Not To Change- Don't change the full fat sour cream or the milk into a healthier alternative. The reason is, the fat content helps make a more tender and moist muffin. When you use fat free sour cream or skim milk it takes away a lot of the purpose of those ingredients.
How Long Do These Peanut Butter Banana Muffins Last?
These muffins are so good they probably won't last long! I do prefer to keep them at room temperature in Tupperware container or a storage baggie. They will be good for up to 5 days at room temperature.
You can also place them in the fridge for up to 7 days. If they are in the fridge, I recommend heating them in the microwave for 10 seconds before eating them.
Can I Freeze These Muffins?
Yes, you can freeze these muffins. Wrap them tightly in cling wrap and place in the freezer. To thaw, place in the fridge for over 24 hours, or heat in the microwave for 1 minute.
For More Breakfast Dessert Recipes, Check Out My:
- Chocolate Chip Cinnamon Rolls
- Chocolate Chip Cinnamon Banana Bread
- Jumbo Blueberry Muffins
- Lemon Blueberry Bundt Cake
- Lemon Blueberry Bread
Peanut Butter Banana Muffins
- 3 Large ripe bananas Equals to a little over 1 cup of mashed bananas
- ¼ cup Packed brown sugar Light or dark
- ½ cup Peanut butter creamy
- ¼ cup Sour cream Full fat sour cream that is room temperature
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ½ cup Milk
- ½ cup Semi-sweet or dark chocolate chip
- ½ cup Mini chocolate chips Plus more for topping
- Preheat oven to 350F. Line a 12 cup muffin or jumbo muffin tin with muffin liners.
- In a medium bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In a medium bowl, mash 3 ripe bananas. Add brown sugar and whisk until smooth.
- Add peanut butter, sour cream, and vanilla. Whisk until smooth. Add in both eggs and whisk until combined.
- Add in ⅓ of dry ingredients and ½ of the milk and whisk until combined. Add in the next ⅓ of dry ingredients and rest of the milk and whisk again. Finish with the last of the dry ingredients and whisk until smooth.
- Fold in regular chocolate chips and mini chocolate chips.
- Use an ice cream scoop and fill muffin liners until ¾ full. Sprinkle mini chocolate chips on top and gently pat them into the batter.
- For regular sized muffins bake for 18-24 minutes. For jumbo muffins bake for 28-32 minutes. The muffins are done when the tops are golden brown and when a tooth pick is inserted it comes out clean.
- Let the muffins sit in the tin for 10 minutes before transferring to a cooling rack. Let cool completely before storing them.