Let me tell you straight up: Chocolate Peanut Butter Banana Muffins are my kitchen’s secret weapon for turning a so-so day around. The first time I made these, it was honestly more about using up those bananas turning brown on the counter (aren’t they always multiplying?). Two bites in, though, and I realized—these are basically dessert disguised as breakfast. My cousin keeps texting for the recipe, but honestly, I only ever remember to type half of it. (Sorry, Dave!) I’ve burned a batch or two and once forgot the chocolate chips entirely—not my proudest moment, but hey, we live and learn, right?

Why You’ll Love This Muffin Mess

I bake these muffins when I want something warm, sweet, and just a bit over-the-top (without the fuss of an actual cake). My family loses the plot when that peanut butter smell hits the hallway—my daughter actually sets a timer so she can claim the corner piece. I make these instead of Banana bread cause they’re more grab-and-go, you know? (Plus, no knives to wash up after.) Ugh, I used to hate mashing bananas till I realized you can just sort of squash ’em with your hand if you don’t mind getting a bit mucky. And if you’re like me and forget things in the oven? These are very forgiving (mostly…).

The Lowdown on Ingredients

3 very ripe bananas (the browner, the better; sometimes I use frozen; just let ’em defrost and squish away)
1/2 cup creamy peanut butter (chunky if you’re feeling wild, or sunflower butter if someone’s got an allergy)
1/3 cup melted butter (I’ve used coconut oil in a pinch; my gran would have gasped but honestly, it works)
2/3 cup brown sugar (when I’m out, white sugar—just drops a bit of flavor depth, shrug)
2 large eggs
1 tsp vanilla extract (optional, but I swear by it—my neighbor never uses it and hers still taste fine)
1 1/2 cups all-purpose flour (sometimes I do half whole wheat for health, but rarely bother)
1/2 cup cocoa powder (unsweetened; that fancy Dutch stuff is delish but usually I just grab whatever’s in the back of the cupboard)
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (okay, I eyeball it and it’s usually more like a hearty handful)

How I Actually Put These Together

Preheat your oven to 350°F (175°C). Line a muffin tin (12-cup) with paper liners or just grease ‘em if, like me, you always forget to buy more liners.
Mash those bananas in a big bowl. Fork works, hands work…one time I used a potato masher because, well, why not?
Add peanut butter, melted butter, sugar, eggs, and vanilla. Beat it all together till it looks smooth(ish). If it seems a little lumpy—don’t panic. That’s normal. This is usually when I sneak a taste. No regrets.
In another bowl, mix flour, cocoa powder, baking soda, and salt. I sometimes get lazy and dump it right in with the wets; it still comes out fine, but theoretically you should mix it separately.
Fold dry ingredients into wet till just combined. Don’t overdo it—lumps are good. Overmix and you get tough muffins. I once stirred mine to death and ended up with chocolate rocks, so…lesson learned.
Stir in chocolate chips. Or don’t, if you forgot like I did last Tuesday (they’ll still be good, promise).
Scoop dough into muffin cups, filling each about 3/4 full. I use an ice cream scoop. But a spoon works, or honestly, just eyeball it.
Bake for 18–22 minutes (mine are usually perfect at 20), until a toothpick comes out sorta clean—melted chocolate might trick you, though, so check two spots.
Let ’em cool 10 minutes. Or until you can’t wait anymore and risk scorched fingers. Up to you.

Notes form Plenty of Practice

If you use overripe bananas, your muffins will be super moist. Not a complaint from me.
I tried swirling the peanut butter on top once for Instagram points—honestly, it just kind of sunk and looked off. Maybe you’ll have better luck?
Forgot to melt the butter? Just soften and mash it in. It’s all going in the oven anyway.
Baking at higher altitudes? Erm, can’t help you—never baked above sea level!

So Many Variations (Some Worked, Some Total Flops)

I once threw in walnuts for crunch. Worked, but the kids revolted. “That’s not right, Mom.”
Double the chocolate chips for epic brownie-like muffins (just… trust me).
Someone asked if I’d tried almond butter. I did. Didn’t love it, but maybe I just need the classic peanut butter taste.
Craving something over-the-top? Toss a peanut butter cup in the center of each muffin before baking.

If You Don’t Have ‘the Right’ Equipment

An ice cream scoop is nice for even portions. But honestly, a big spoon or even (don’t judge) a half-cup measuring cup does the trick. Once, when half my bowls were dirty, I mixed the whole thing in a stockpot. Came out fine-ish.

About Storing These… Not That You’ll Need To

Keep muffins in an airtight container at room temp. They’re best within two days; though, not gonna lie, in my place they vanish by tea time. If you do want to freeze, wrap tightly—they actually taste pretty good straight from the freezer after a zap in the microwave.

How I Like to Serve ‘Em (But You Do You!)

We eat these for breakfast with coffee, dessert with ice cream, or as a “don’t tell anyone” midnight snack. Occasionally, I’ll warm one up and slather on extra peanut butter—ridiculously good. On rainy Saturdays, they make a great bribe to get everyone out of bed.

Pro Tips—Because I’ve Messed This Up Before

Don’t bother rushing the cooldown (I tried, nearly burned my tongue). Actually, they’re easier to peel when cool.
If you’re low on peanut butter, don’t substitute with more banana. Trust me, ends up weirdly dense and not in a delicious way.
Check the oven at 18 minutes, but don’t open it a million times like I used to. The muffins will rebel (okay, flatten, but same thing).

Questions I Get Asked (Frequently, Sometimes Twice in One Week)

Can I use less sugar?
Sure, just know they won’t be quite as sweet. I’ve dropped it to half before, and no one seemed to mind—except my cousin who has a real sweet tooth.

Do you have to use both flour and cocoa?
Yeah, unless you want banana peanut butter muffins (and those are good too, but not the same beast). The cocoa makes ’em chocolatey and rich.

How do you know when they’re done?
When your kitchen smells like heaven and a skewer comes out mostly clean. If in doubt, eat one to check. (No judgment here.)

Help, I only have two bananas!
That’s fine. Just use what you can—maybe toss in a spoon of yogurt or milk. Or, on second thought, a splash of orange juice once worked oddly well for me.

Can I make these vegan?
Probably! Swap butter for coconut oil, and eggs for flax eggs, though I haven’t tried it myself. (If you do try, send word—I’m curious!)

All right, I could talk muffins all day but I’d better go check if mine are still in the oven, you know? Anyway, if you try these, drop me a note—unless they’re a disaster, in which case, maybe just blame your oven.

Chocolate Peanut Butter Banana Muffins