Chocolate Banana Peanut Butter Muffins

Last week we missed out on Muffin Monday, seeing as it was very busy and I had a lot of other commitments that kept me from doing it. The kids seemed a little lost when it came time to pack their lunches and snacks: they had gotten used to a muffin a day. They practically rejoiced when they heard muffins would be back this week.

Chocolate Banana Peanut Butter Muffins

While my son was at soccer practice, my daughter insisted upon helping. Usually I bake alone–it’s cathartic for me, helping me get through whatever ails me by focusing on just one thing for a short while, my little piece of Zen. This time, I was more than willing. It seemed like she had earned some one-on-one time in the kitchen and could learn a lot from it.

Little Miss Baker

I let her do most of the work, including taking out the ingredients, mashing the bananas, and when I took over, I had her read the recipe to me. My daughter hadn’t worked with weight (mass) measurements before, so that was a bit of a challenge for her in Nigella’s original recipe. I tried demonstrating taring the scale between ingredients and watching the numbers until you get it right, but she was starting to lose interest by then.

Chocolate Banana Peanut Butter Muffins

Ah, well, I tried. When they came out of the oven, she was back at my side, a willing volunteer, eager for them to cool enough so she could handle them. Not to taste-test, but to take her own photos. She picked out a placemat and plate, set up the white board on the table, and got to work, snapping a few shots before eagerly scarfing down her masterpiece.

Mags's muffin
Mags’s muffin

My little girl is growing up… I’m not sure I’m ready for this!

Chocolate Banana Peanut Butter Muffins

Chocolate Banana Peanut Butter Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 12
  • 3 bananas (ripe or over ripe)
  • 125 ml extra virgin oil
  • 2 large eggs
  • 100 grams light brown sugar
  • 225 grams all purpose flour
  • ¼ cup cocoa powder, sifted
  • 1 teaspoon baking soda
  • ½ cup semi-sweet chocolate chips
  • ½ cup chunky peanut butter
  1. Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a large mixing bowl, mash the bananas.
  3. Beat in the oil and eggs, then add the brown sugar and mix until well-blended.
  4. In another large bowl, mix together the flour, cocoa powder, and baking soda.
  5. Pour the dry ingredients into the wet and stir until just combined.
  6. Stir in the chocolate chips.
  7. Using a large cookie scoop, portion out the batter filling the cups about ⅓, then place a scoop of peanut butter (about a teaspoon or two) into the center of each muffin. Cover with more batter until each cup is ¾ full.
  8. Bake for 15-20 minutes, or until the tops spring back when lightly pressed.
  9. Leave in pan for 5 minutes, then turn onto wire racks to cool completely.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Here are the other Chocolate Banana Muffin variations this week.
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