Chocolate Peanut Butter Banana Muffins
Deliciously moist and fluffy chocolate muffins that are loaded with peanut butter and banana flavour, and stuffed full of chocolate chips. Perfect with a hot cup of tea or coffee!
Servings: 12 - 14 muffins
Ingredients
- 2 ½ cups (312g) plain/all-purpose flour
- ½ cup (50g) cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 2 medium bananas mashed
- ½ cup (125g) smooth peanut butter
- 1 cup (175g) chocolate chips
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the eggs and sugar until thick and lighter in colour.
- Add the buttermilk, oil, vanilla, banana, and peanut butter, and whisk until combined.
- Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the chocolate chips. The mixture will be thick and somewhat lumpy.
- Spoon the mixture into the prepared pan (filling to the tops).
- For the peanut butter swirl, spoon a small dollop of runny peanut butter on the tops, and use a knife or toothpick to create swirls.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.
Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.