You can NEVER have enough muffin recipes.
There is always a muffin flavor that you should try, and this peanut butter and chocolate banana muffin is it!
I have a soft (and sweet spot) for bakery muffins.
I always try to recreate the big dome at home and I really think I've figured it out.
You need to start with high heat and you need to have some kind of acid in the dough to interact with the raising agent.
All three of them together make the top of the oven first.
At least that's what I think. I don’t bake often because I don’t really like the science behind it.
But the more I try to bake, I start like the little scientific discoveries that I reveal.
Now that I've spoken your ear about how I developed these peanut butter and chocolate banana muffins, let's get to it!
Tell me about these peanut butter and chocolate banana muffins
In addition to having the classic dome top at the bakery, they are the type of buns you dream of.
Soft and tender inside, kind of crusty on the outside and filled with the greatest amount of flavors of peanut butter, banana and chocolate.
Pop them in the toaster in the morning to warm up again, then add a button of butter in the middle.
Omg. So good.
Can I make these peanut butter and chocolate banana muffins gluten free?
I'm not familiar with gluten-free baking, so I honestly don't know if the texture would be off or anything.
However, I imagine you can replace the regular flour with gluten free flour as everything else in this recipe is gluten free.
Why is the temperature so high?
Because that's how you initially get the high dome!
My peanut butter doesn't really whirl
Heat it up in the microwave slightly and it will become more "liquid" and "invertebrate"
How ripe should the bananas be for peanut butter and chocolate banana muffins?
Pretty darn mature. Pretty much black!
If you have some yellow spots left and very brown, that's fine too, but black is the best form of maturity.
What if I only have two bananas?
Umm, it CAN still work, but I made it with three, so I'm not sure.
What if I don't have cow's milk?
You can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk. Stir and let sit for 10 minutes.
What kind of peanut butter can I use?
You want to use peanut butter like Jif.
Not the natural peanut butter.
You can use crunchy if you prefer, but I used smooth. Crunchy means more texture for buns!
Mine didn't rise as high as yours.
It will vary. All ovens vary.
Can I use muffin liners instead of cutting parchment paper?
Yep! I just thought it looked nicer with parchment boxes, but you totally don't have to go through the hassle.
If I used parchment squares, how do you then put them in the muffin pan?
So, if you cut the parchment paper into 3 × 3 squares, place it over a muffin insert and then with your fist, gently push the parchment paper down the middle and it will form "sort of" around the muffin insert. It doesn't quite stay until you put the dough in. It also helps if you crush the parchment paper before trying to put it in the muffin insert.
THE CHOCOLATE CUSHION IS SO DREAM!
More banana recipes if you love this peanut butter and chocolate banana muffin:
- Double dark chocolate banana muffins
- Healthy coconut banana bread
- Banana peanut butter date smoothie
- Biscoff crunch banana bread
Peanut butter and chocolate banana muffins
These bakery-style peanut butter and banana muffins are soft and tender with the most amazing flavors! Preparation time: 20 min. Cooking time: 18 min. Total time: 38 minutes Course: Breakfast / Brunch Cuisine: American Calories: 249kcal
- 2 cups of flour for all purposes
- 1/2 tbsp baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark brown sugar
- 3 ripe bananas, crushed
- 1/3 cup butter, melted
- 1/3 cup vegetable oil
- 3/4 cup + 1 tablespoon buttermilk
- 1/4 cup of peanut butter, plus more for swirling
- 2 eggs
- 1 1/2 tsp vanilla
- 3/4 cup chocolate pieces
- Preheat oven to 425 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners or parchment paper. Lightly spray with cooking spray.
- Whisk together the dry ingredients in a large bowl: flour, baking powder, baking powder, salt and brown sugar. Set aside.
- Mash bananas, then add melted butter, vegetable oil, cow’s milk, peanut butter, eggs and vanilla. Whisk them all together until combined.
- Make a well in the center of the dry ingredients, then add the wet ingredients. Using a spatula, gently fold the dry mixture into the wet mixture and continue until the dough is formed and everything is just incorporated. Stir in and fold in the chocolate pieces.
- Using a large cookie scoop, fill the muffin cups 3/4 of the way full and add more chocolate chunks on top if desired. Use the extra peanut butter to set approx. 1/4 teaspoon peanut butter in the middle and then using a toothpick, gently swirl around and pull the peanut butter through the top of the dough. Repeat for all buns.
- Bake at 425 degrees for 5 minutes, then lower the temperature to 400 degrees and bake for another 13 minutes, or until a toothpick inserted in the center comes out.
- Allow to cool in muffin pan for 10 minutes, then remove muffins and place on a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
Nutrition facts Peanut butter and chocolate banana muffins Serving (1 muffin) calories 249 calories from fat 108 % Daily Value * Fat 12g18% carbohydrates 34g11% Fiber 2g8% Sugar 21g23% protein 3g6% * Percent daily values are based on a 2000 calorie diet. * Nutrition facts are an estimate and are not guaranteed to be accurate.