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Chocolate peanut butter banana muffins sitting in the muffin tin.
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5 from 1 vote

Peanut Butter Banana Muffins

These peanut butter banana muffins are very moist and easy to make. These bakery style muffins are made with chocolate chips and taste like banana bread. These chocolate peanut butter banana muffins are quick to make and very fluffy. Makes 12 regular sized muffins or 6 jumbo muffins.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 muffins
Calories: 230kcal


  • 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 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon 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.


For high altitude baking add an extra 2 tablespoon of flour.
The peanut butter flavor blooms once the muffins are completely cool.


Calories: 230kcal