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Peanut Butter Chocolate Chip Banana Muffins Recipe

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To make these delicious peanut butter chocolate chip banana muffins, you will need: - 3 ripe bananas, mashed - 1/2 cup creamy peanut butter - 1/4 cup honey or maple syrup - 1/4 cup brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup chocolate chips (dark or semi-sweet) - 1/2 cup chopped walnuts (optional) You can change ingredients easily. Here are some ideas: - Peanut Butter: Use almond butter or sunbutter for a nut-free version. - Sweeteners: Replace honey with agave syrup or use a sugar substitute. - Flour: Swap all-purpose flour with whole wheat flour for more fiber. - Add-ins: Toss in dried fruits or seeds for extra flavor and texture. These muffins are not just tasty; they are also nutritious. Here’s a rough breakdown per muffin: - Calories: 180 - Protein: 4g - Fat: 7g - Carbohydrates: 27g - Fiber: 2g - Sugar: 8g These numbers can change based on substitutions. Always check your specific ingredients for exact values. Enjoy baking and sharing these delightful muffins! Start by preheating your oven to 350°F (175°C). This is key for a nice bake. Line your muffin tin with paper liners or grease it lightly. In a large bowl, mash the ripe bananas until they are smooth. I like to use a fork for this. Next, add in the creamy peanut butter. Mix them well until they blend together. Now, pour in the honey (or maple syrup), brown sugar, egg, and vanilla extract. Stir everything together until it is well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to avoid lumps. Gradually add the dry mix to the wet batter. Stir gently until combined, but don’t over-mix. This keeps your muffins soft. Finally, fold in the chocolate chips and walnuts if you like them. Next, divide the batter evenly among the muffin cups. Fill each about 3/4 full. This gives them room to rise. Bake in the preheated oven for 18-22 minutes. Use a toothpick to check if they are done. Insert it into the center. If it comes out clean, your muffins are ready. Let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps them stay fluffy. For serving, try them warm with a drizzle of chocolate syrup or a dollop of peanut butter on top. It makes them extra special! Enjoy your delicious peanut butter chocolate chip banana muffins! To mash bananas well, use ripe ones. Look for bananas with brown spots. They are sweet and soft. Place the bananas in a bowl. Use a fork or potato masher to break them down. Press firmly and mash until smooth. You want a creamy texture. This helps the muffins stay moist and delicious. Mixing is important, but too much can ruin your muffins. After adding dry ingredients, stir gently. Stop mixing as soon as you see no dry flour. Lumps are okay! Over-mixing makes muffins tough. Aim for a light touch to keep them fluffy and soft. To keep your muffins fresh, let them cool fully. Then, store them in an airtight container. They can stay at room temperature for up to three days. For longer storage, place them in the fridge. You can also freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They last for up to three months. When ready, thaw them overnight in the fridge. Enjoy fresh muffins anytime! {{image_2}} If you want nut-free muffins, simply swap the peanut butter. Use sun butter or soy nut butter instead. Both options give a similar taste without nuts. This change keeps the muffins safe for those with nut allergies. To make these muffins vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes. You can also use maple syrup instead of honey for a vegan sweetener. These swaps make the muffins plant-based and just as tasty. You can add more fun flavors to your muffins. Try mixing in spices like cinnamon or nutmeg for warmth. You can also fold in fresh fruit, like blueberries or diced apples, for extra sweetness. Chocolate chips are a must, but feel free to try white chocolate or peanut butter chips too. Each variation adds a new twist to the classic muffin! To keep your muffins fresh, store them in an airtight container. Place a paper towel in the container to absorb moisture. This keeps the muffins soft. They stay good at room temperature for about three days. If you want them to last longer, you can refrigerate them for up to a week. Freezing is a great option if you have extra muffins. Allow the muffins to cool completely. Wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you are ready to eat them, you can thaw them overnight in the fridge. To reheat your muffins, you have a few options. You can use a microwave, oven, or toaster oven. For the microwave, heat for 10-15 seconds. For the oven, preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. This makes them taste fresh again. Enjoy your warm muffins with a spread of peanut butter or a drizzle of honey! Yes, you can use less sugar. If you want a less sweet muffin, cut back on the brown sugar. You might use two tablespoons instead of a quarter cup. The bananas and peanut butter add natural sweetness, so it will still taste great. You can check the muffins with a toothpick. Stick a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter on it, bake them a bit longer. They usually bake for 18 to 22 minutes. There are many fun mix-ins to try! You can add more chocolate chips, dried fruit, or even coconut. Chopped apples or blueberries also work well. If you like nuts, use pecans or hazelnuts instead of walnuts. Get creative and make it your own! This blog post covered essential ingredients for muffins, along with variations and storage tips. I shared step-by-step instructions to make the best muffins. Remember to mash bananas well and avoid over-mixing for great texture. In the end, feel free to experiment with flavors and substitute ingredients as you like. Keeping muffins fresh is easy with the right storage methods. Enjoy baking and savoring your delicious treats!
Save It Jump to Recipe

Are you ready to bake the ultimate treat? This Peanut Butter Chocolate Chip Banana Muffins recipe blends classic flavors into fluffy delights. Whether you want a quick breakfast or a tasty snack, these muffins are a winner. I’ll share all the ingredients, easy steps, and tips to make them perfectly. Let’s dive in and whip up something delicious that will please everyone!

Ingredients

List of All Ingredients

To make these delicious peanut butter chocolate chip banana muffins, you will need:

– 3 ripe bananas, mashed

– 1/2 cup creamy peanut butter

– 1/4 cup honey or maple syrup

– 1/4 cup brown sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup chocolate chips (dark or semi-sweet)

– 1/2 cup chopped walnuts (optional)

Substitutions and Variations

You can change ingredients easily. Here are some ideas:

– Peanut Butter: Use almond butter or sunbutter for a nut-free version.

– Sweeteners: Replace honey with agave syrup or use a sugar substitute.

– Flour: Swap all-purpose flour with whole wheat flour for more fiber.

– Add-ins: Toss in dried fruits or seeds for extra flavor and texture.

Nutritional Information

These muffins are not just tasty; they are also nutritious. Here’s a rough breakdown per muffin:

– Calories: 180

– Protein: 4g

– Fat: 7g

– Carbohydrates: 27g

– Fiber: 2g

– Sugar: 8g

These numbers can change based on substitutions. Always check your specific ingredients for exact values. Enjoy baking and sharing these delightful muffins!

Step-by-Step Instructions

Prepping the Muffin Batter

Start by preheating your oven to 350°F (175°C). This is key for a nice bake. Line your muffin tin with paper liners or grease it lightly. In a large bowl, mash the ripe bananas until they are smooth. I like to use a fork for this. Next, add in the creamy peanut butter. Mix them well until they blend together.

Now, pour in the honey (or maple syrup), brown sugar, egg, and vanilla extract. Stir everything together until it is well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to avoid lumps. Gradually add the dry mix to the wet batter. Stir gently until combined, but don’t over-mix. This keeps your muffins soft. Finally, fold in the chocolate chips and walnuts if you like them.

Baking the Muffins

Next, divide the batter evenly among the muffin cups. Fill each about 3/4 full. This gives them room to rise. Bake in the preheated oven for 18-22 minutes. Use a toothpick to check if they are done. Insert it into the center. If it comes out clean, your muffins are ready.

Cooling and Serving Tips

Let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps them stay fluffy. For serving, try them warm with a drizzle of chocolate syrup or a dollop of peanut butter on top. It makes them extra special! Enjoy your delicious peanut butter chocolate chip banana muffins!

Tips & Tricks

How to Perfectly Mash Bananas

To mash bananas well, use ripe ones. Look for bananas with brown spots. They are sweet and soft. Place the bananas in a bowl. Use a fork or potato masher to break them down. Press firmly and mash until smooth. You want a creamy texture. This helps the muffins stay moist and delicious.

Preventing Over-Mixing

Mixing is important, but too much can ruin your muffins. After adding dry ingredients, stir gently. Stop mixing as soon as you see no dry flour. Lumps are okay! Over-mixing makes muffins tough. Aim for a light touch to keep them fluffy and soft.

Storing Muffins for Freshness

To keep your muffins fresh, let them cool fully. Then, store them in an airtight container. They can stay at room temperature for up to three days. For longer storage, place them in the fridge. You can also freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They last for up to three months. When ready, thaw them overnight in the fridge. Enjoy fresh muffins anytime!

Variations

Nut-Free Options

If you want nut-free muffins, simply swap the peanut butter. Use sun butter or soy nut butter instead. Both options give a similar taste without nuts. This change keeps the muffins safe for those with nut allergies.

Vegan Alternatives

To make these muffins vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes. You can also use maple syrup instead of honey for a vegan sweetener. These swaps make the muffins plant-based and just as tasty.

Flavor Add-ins

You can add more fun flavors to your muffins. Try mixing in spices like cinnamon or nutmeg for warmth. You can also fold in fresh fruit, like blueberries or diced apples, for extra sweetness. Chocolate chips are a must, but feel free to try white chocolate or peanut butter chips too. Each variation adds a new twist to the classic muffin!

Storage Info

Storing Leftovers

To keep your muffins fresh, store them in an airtight container. Place a paper towel in the container to absorb moisture. This keeps the muffins soft. They stay good at room temperature for about three days. If you want them to last longer, you can refrigerate them for up to a week.

Freezing Instructions

Freezing is a great option if you have extra muffins. Allow the muffins to cool completely. Wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you are ready to eat them, you can thaw them overnight in the fridge.

Reheating Tips

To reheat your muffins, you have a few options. You can use a microwave, oven, or toaster oven. For the microwave, heat for 10-15 seconds. For the oven, preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. This makes them taste fresh again. Enjoy your warm muffins with a spread of peanut butter or a drizzle of honey!

FAQs

Can I use less sugar in the recipe?

Yes, you can use less sugar. If you want a less sweet muffin, cut back on the brown sugar. You might use two tablespoons instead of a quarter cup. The bananas and peanut butter add natural sweetness, so it will still taste great.

How do I know when the muffins are done?

You can check the muffins with a toothpick. Stick a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter on it, bake them a bit longer. They usually bake for 18 to 22 minutes.

What are some other mix-ins I can use?

There are many fun mix-ins to try! You can add more chocolate chips, dried fruit, or even coconut. Chopped apples or blueberries also work well. If you like nuts, use pecans or hazelnuts instead of walnuts. Get creative and make it your own!

This blog post covered essential ingredients for muffins, along with variations and storage tips. I shared step-by-step instructions to make the best muffins. Remember to mash bananas well and avoid over-mixing for great texture.

In the end, feel free to experiment with flavors and substitute ingredients as you like. Keeping muffins fresh is easy with the right storage methods. Enjoy baking and savoring your delicious treats!

To make these delicious peanut butter chocolate chip banana muffins, you will need: - 3 ripe bananas, mashed - 1/2 cup creamy peanut butter - 1/4 cup honey or maple syrup - 1/4 cup brown sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup chocolate chips (dark or semi-sweet) - 1/2 cup chopped walnuts (optional) You can change ingredients easily. Here are some ideas: - Peanut Butter: Use almond butter or sunbutter for a nut-free version. - Sweeteners: Replace honey with agave syrup or use a sugar substitute. - Flour: Swap all-purpose flour with whole wheat flour for more fiber. - Add-ins: Toss in dried fruits or seeds for extra flavor and texture. These muffins are not just tasty; they are also nutritious. Here’s a rough breakdown per muffin: - Calories: 180 - Protein: 4g - Fat: 7g - Carbohydrates: 27g - Fiber: 2g - Sugar: 8g These numbers can change based on substitutions. Always check your specific ingredients for exact values. Enjoy baking and sharing these delightful muffins! Start by preheating your oven to 350°F (175°C). This is key for a nice bake. Line your muffin tin with paper liners or grease it lightly. In a large bowl, mash the ripe bananas until they are smooth. I like to use a fork for this. Next, add in the creamy peanut butter. Mix them well until they blend together. Now, pour in the honey (or maple syrup), brown sugar, egg, and vanilla extract. Stir everything together until it is well combined. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to avoid lumps. Gradually add the dry mix to the wet batter. Stir gently until combined, but don’t over-mix. This keeps your muffins soft. Finally, fold in the chocolate chips and walnuts if you like them. Next, divide the batter evenly among the muffin cups. Fill each about 3/4 full. This gives them room to rise. Bake in the preheated oven for 18-22 minutes. Use a toothpick to check if they are done. Insert it into the center. If it comes out clean, your muffins are ready. Let the muffins cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps them stay fluffy. For serving, try them warm with a drizzle of chocolate syrup or a dollop of peanut butter on top. It makes them extra special! Enjoy your delicious peanut butter chocolate chip banana muffins! To mash bananas well, use ripe ones. Look for bananas with brown spots. They are sweet and soft. Place the bananas in a bowl. Use a fork or potato masher to break them down. Press firmly and mash until smooth. You want a creamy texture. This helps the muffins stay moist and delicious. Mixing is important, but too much can ruin your muffins. After adding dry ingredients, stir gently. Stop mixing as soon as you see no dry flour. Lumps are okay! Over-mixing makes muffins tough. Aim for a light touch to keep them fluffy and soft. To keep your muffins fresh, let them cool fully. Then, store them in an airtight container. They can stay at room temperature for up to three days. For longer storage, place them in the fridge. You can also freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They last for up to three months. When ready, thaw them overnight in the fridge. Enjoy fresh muffins anytime! {{image_2}} If you want nut-free muffins, simply swap the peanut butter. Use sun butter or soy nut butter instead. Both options give a similar taste without nuts. This change keeps the muffins safe for those with nut allergies. To make these muffins vegan, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes. You can also use maple syrup instead of honey for a vegan sweetener. These swaps make the muffins plant-based and just as tasty. You can add more fun flavors to your muffins. Try mixing in spices like cinnamon or nutmeg for warmth. You can also fold in fresh fruit, like blueberries or diced apples, for extra sweetness. Chocolate chips are a must, but feel free to try white chocolate or peanut butter chips too. Each variation adds a new twist to the classic muffin! To keep your muffins fresh, store them in an airtight container. Place a paper towel in the container to absorb moisture. This keeps the muffins soft. They stay good at room temperature for about three days. If you want them to last longer, you can refrigerate them for up to a week. Freezing is a great option if you have extra muffins. Allow the muffins to cool completely. Wrap each muffin in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you are ready to eat them, you can thaw them overnight in the fridge. To reheat your muffins, you have a few options. You can use a microwave, oven, or toaster oven. For the microwave, heat for 10-15 seconds. For the oven, preheat it to 350°F (175°C) and warm the muffins for about 5-10 minutes. This makes them taste fresh again. Enjoy your warm muffins with a spread of peanut butter or a drizzle of honey! Yes, you can use less sugar. If you want a less sweet muffin, cut back on the brown sugar. You might use two tablespoons instead of a quarter cup. The bananas and peanut butter add natural sweetness, so it will still taste great. You can check the muffins with a toothpick. Stick a toothpick in the center of a muffin. If it comes out clean, the muffins are done. If it has wet batter on it, bake them a bit longer. They usually bake for 18 to 22 minutes. There are many fun mix-ins to try! You can add more chocolate chips, dried fruit, or even coconut. Chopped apples or blueberries also work well. If you like nuts, use pecans or hazelnuts instead of walnuts. Get creative and make it your own! This blog post covered essential ingredients for muffins, along with variations and storage tips. I shared step-by-step instructions to make the best muffins. Remember to mash bananas well and avoid over-mixing for great texture. In the end, feel free to experiment with flavors and substitute ingredients as you like. Keeping muffins fresh is easy with the right storage methods. Enjoy baking and savoring your delicious treats!

Peanut Butter Chocolate Chip Banana Muffins

Indulge in the ultimate comfort food with these Peanut Butter Chocolate Chip Banana Muffins! Made with ripe bananas, creamy peanut butter, and gooey chocolate chips, these muffins are perfect for breakfast or a sweet snack. With simple ingredients and easy steps, you'll have delicious treats ready in no time. Click through for the full recipe and elevate your baking game today! Enjoy the perfect blend of flavors in every bite.
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Ingredients
  

3 ripe bananas, mashed

1/2 cup creamy peanut butter

1/4 cup honey or maple syrup

1/4 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips (dark or semi-sweet)

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, mash the ripe bananas until smooth. Add in the creamy peanut butter and mix until fully combined.

      Stir in the honey (or maple syrup), brown sugar, egg, and vanilla extract until everything is well mixed.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid over-mixing.

            Gently fold in the chocolate chips and walnuts (if using).

              Divide the batter evenly among the muffin cups, filling each about 3/4 full.

                Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

                  Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm with a drizzle of chocolate syrup or an extra dollop of peanut butter on top for an indulgent touch. Enjoy!

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