Go Back
Chocolate Banana Peanut Butter Muffins - poet in the pantry

Chocolate Banana Peanut Butter Muffins

adapted from Nigella Lawson
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast/Brunch
Servings 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
  • 1/4 cup cocoa powder sifted
  • 1 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chunky peanut butter


  • Preheat oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  • In a large mixing bowl, mash the bananas.
  • Beat in the oil and eggs, then add the brown sugar and mix until well-blended.
  • In another large bowl, mix together the flour, cocoa powder, and baking soda.
  • Pour the dry ingredients into the wet and stir until just combined.
  • Stir in the chocolate chips.
  • Using a large cookie scoop, portion out the batter filling the cups about 1/3, 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 3/4 full.
  • Bake for 15-20 minutes, or until the tops spring back when lightly pressed.
  • Leave in pan for 5 minutes, then turn onto wire racks to cool completely.