These delicious chocolate peanut butter banana muffins might even be better as dessert than they were for breakfast. They are dense and chocolatey and have the moist crumb of banana bread.
Have you ever had a Costco chocolate muffin?
They are HUGE, like anything from Costco. I’m talking softball sized muffins here people! If you haven’t had the pleasure of trying one just don’t do it! They are basically a whole cake disguised as a single serving breakfast food. But, if you have tried them you know how chocolate filled and delicious they are. I actually haven’t had one in years, but when I was in high school, I ate them frequently. The little student store sold them during breaks and I would often grab one before my science class. Pro Tip: Microwave them for a few seconds to get all the chocolate chips nice and melty. Thank goodness for my teenage metabolism, because boy was my nutrition terrible back then!
I don’t eat Costco muffins these days, but I will eat these chocolate peanut butter banana muffins. And, I think they might be even be better! These muffins are dense, chocolate filled, and have the yummy additions of peanut and banana. You can’t go wrong with chocolate, peanut butter, and bananas. It is a winning flavor mash up!
Chocolate muffins are kind of a baking wild card. They can be an indulgent treat for breakfast, and afternoon snack when you need a pick me up, or a perfectly portioned dessert for a midnight craving. In fact it may be late at night while I am writing this, and I may be eating a muffin. Because they are that good! Whenever you choose to eat them I know you will be sneaking back to the kitchen for more.
If chocolate muffins aren’t your thing, or if you would like a healthier muffin, try these lemon berry poppy seed muffins. They are made lighter by using greek yogurt and whole wheat flour, and are full of juicy berries.
- 2 ripe bananas
- 3 tablespoons peanut butter
- ½ cup oil
- ½ cup buttermilk
- 1 egg
- 1 teaspoon vanilla
- 1½ cups all purpose flour
- ½ cup sugar
- 1¼ teaspoons baking soda
- 3 tablespoons cocoa
- ½ teaspoon salt
- ½ cup mini chocolate chips
- Preheat the oven to 350 degrees and spray a muffin pan with nonstick spray.
- In a large mixing bowl smash bananas with a fork until they are mostly smooth. Once smooth, add in peanut butter and stir until well combined. Then, add the oil, buttermilk, egg, and vanilla and mix well.
- In a separate bowl whisk together the flour, sugar, baking soda, cocoa powder and salt. Then, add the dry ingredients into the banana mixture and stir until no dry flour remains.
- Scoop the batter into the muffin tin filling each cavity ¾ of the way full. Sprinkle the top of each muffin with mini chocolate chips. Then, bake muffins for 20-25 minutes or until a toothpick comes out clean.