- 13
Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cocoa powder (regular)
- 2 tbs dark cocoa powder
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 2 eggs
- 3/4 cup buttermilk
- 2 tsp vanilla extract
- 1 1/4 cup mashed banana
- 1/4 cup vegetable oil
- 1 cup mini chocolate chips
- 2 tbs peanut butter
Preparation
Step 1
Preheat oven to 350 degrees. Grease or line a 12 cup muffin tin with paper liners, set aside.
In a large bowl, whisk flour, both cocoa powders, both sugars, baking soda, baking powder, salt and together until thoroughly combined. Reserve 2 tablespoons of mini chocolate chips and gently toss the rest into the dry ingredients.
In a separate bowl, whisk together eggs, buttermilk, vanilla, mashed bananas and oil. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently stir until everything is just combined. You don't want to over-mix or you will have tough muffins.
Scoop batter (I like to use an ice cream scoop) into prepared muffin tin 3/4 to the top, don't be afraid to fill them. Melt peanut butter in a small bowl, drizzle some on top of each well of batter and swirl with the tip of a knife. Sprinkle a few of the reserved chocolate chips on top and gently press them down. Bake muffins for 20-25 minutes or until a toothpick comes out with a few moist crumbs on it. Allow muffins to cool in hot pan for 10 minutes before transferring to a wire rack to finish.
Chocolate Peanut Butter Banana Muffins will stay fresh for 3-4 days stored in an airtight container at room temperature. Muffins can be frozen up to 3 months.*