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Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Chocolate Chip Muffins – Loaded with rich peanut butter and banana flavor and studded with chocolate in every bite!! This FAST and EASY muffin recipe is one bowl, no mixer, and perfect for those ripe bananas you have!!

Peanut Butter Banana Chocolate Chip Muffin Recipe

My daughter raved about these muffins and said they were the best thing I made in a long time!

It’s such a simple, one-bowl, no-mixer muffin recipe that produces beautifully domed-shaped muffins.

The batter is so easy to stir together that you can literally have these in the oven in five minutes.

Thanks to the peanut butter and banana in the recipe, they are super moist and hearty. You could technically omit the chocolate chips to try to keep them a bit healthier, but chocolate with peanut butter and banana is so perfect.

3/4 cup mashed ripe bananas (about 2 medium ripe bananas)
3/4 cup creamy peanut butter (such as Jif or Skippy)*
2 large eggs
2 tablespoons granulated sugar
2 tablespoons honey
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips**, divided


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Preheat oven to 375F. Spray Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners). Note – This recipe makes 9 large (but not jumbo) muffins in the muffin pan I am using; if you are okay with skimpier muffins you could probably stretch the batter to yield 11 or 12.
To a large bowl add the bananas and mash them with a fork.
Add the peanut butter, eggs, sugar, honey, and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined.
Add 3/4 cup chocolate chips and fold them gently into the batter.
Turn the batter out into the prepared muffin pan (I used 9 wells), filling each well solidly 3/4-full for nice dome-shaped muffins.
Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the batter.
Bake for approximately 15 to 18 minutes, or until muffins are domed, set, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Allow muffins to cool in the pan for about 10 minutes before removing. Muffins will keep airtight on the counter for up to 5 days or in the freezer for up to 4 months. I don’t like to refrigerate muffins because I think it dries them out.


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