Peanut Butter Banana Muffins

5 from 3 votes

These peanut butter banana muffins are super moist banana muffins that have both peanut butter and chocolate chips. They are great to make when you have extra ripe bananas around.

Prep Time15

Cook Time16

Total Time31

Servings: muffins

Calories: 292kcal

Ingredients

½ cup Unsalted butter melted
½ cup Brown sugar packed light or dark
½ cup Peanut butter creamy
¼ cup Sour cream or greek yogurt room temperature
1 teaspoon Pure vanilla extract
3 Ripe medium bananas equal to ¾th cup
2 Large eggs room temperature
2 cups All-purpose flour
2 teaspoon Baking powder
¼ teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
1 cup Semi-sweet chocolate chips plus more to top the muffins
Coarse sugar in the raw To top the muffins

US Customary - Metric

Instructions

Preheat the oven to 425℉. Line two 12-cup muffin pan with muffin liners (or just one pan at a time) Fill every other cup with a muffin liner, 6 liners per pan. This helps the bake and rise.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside. Mash the three bananas on a plate using a potato masher or a fork.
2 cups All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon Baking soda, 1 teaspoon Ground cinnamon, ½ teaspoon Salt, 3 Ripe medium bananas
In a large mixing bowl using a mixer, beat the melted butter, brown sugar, and peanut butter on high speed for 2 minutes.
½ cup Unsalted butter, ½ cup Brown sugar, ½ cup Peanut butter
Add in the sour cream, vanilla, mashed banana, and eggs. Mix on medium until combined.
¼ cup Sour cream, 1 teaspoon Pure vanilla extract, 2 Large eggs
Pour in the dry ingredients and chocolate chips. Mix on low speed until combined.
1 cup Semi-sweet chocolate chips
Use a large cookie scoop to scoop the batter. It should be a heaping scoop into each liner. It should be full to the top with batter.
Sprinkle coarse sugar over the muffins. Add extra chocolate chips on top.
Coarse sugar in the raw
Bake for 8 minutes at 425℉. The, reduce the heat to 375℉ for another 6-8 minutes. Muffins are done baking when a toothpick inserted comes out clean.
Let the muffins sit in the hot pan for 10 minutes before transferring to a cooling rack to cool.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition