Print

Thick and Fluffy Chocolate Peanut Butter Banana Muffins: A Delicious Recipe for Every Occasion

Thick and Fluffy Chocolate Peanut Butter Banana Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious recipe for thick and fluffy muffins that combine the rich flavors of chocolate and peanut butter with the natural sweetness of bananas.

Ingredients

Scale
  • 2 ripe bananas
  • 1/2 cup peanut butter
  • 1/4 cup honey or maple syrup
  • 1/2 cup unsweetened cocoa powder
  • 1 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dairy-free chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add the peanut butter and honey (or maple syrup) to the mashed bananas and mix until well combined.
  4. In another bowl, whisk together the cocoa powder, almond flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. If using, fold in the dairy-free chocolate chips.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container for up to 5 days.
  • For a nut-free version, substitute peanut butter with sunflower seed butter.
  • Feel free to add nuts or seeds for extra crunch.

Nutrition

Find it online: https://www.glutenfreez.com/thick-fluffy-chocolate-peanut-butter-banana-muffins/