Print

Peanut Butter Banana Chocolate Chip Muffins

Muffins made with Peanut Butter, Bananas and Chocolate Chip Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Muffins are my jam. I always made a batch for my sons’ playdates. These peanut butter banana chocolate chip muffins are made with whole wheat pastry flour, which is hearty but creates a more delicate crumb than regular whole wheat flour. These muffins are tender and not too sweet. The combination of peanut butter to banana in the recipe does not have one flavor over-power the other. As for the espresso powder, that doesn’t make the muffin taste like coffee; it brings out the chocolate flavor in the chocolate chips and gives the muffins a slightly nutty, roasted flavor. It’s a must have in this recipe! My favorite espresso powder is from King Arthur.

Ingredients

Units Scale
  • 1 3/4 cups (220 grams) whole wheat pastry flour
  • 1 teaspoon espresso powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup (300 grams) of mashed bananas (about 2 or 3 bananas)
  • 1/2 cup (170 grams) maple syrup
  • 1/2 cup (120 grams) Greek yogurt (or sour cream)
  • 2 tablespoons (30 grams) coconut oil, melted and cooled
  • 1 large egg, room temperature
  • 1/3 cup (80 ml) milk (almond, oat, soy, dairy or non-dairy)
  • 1/2 cup (130 grams) creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 3/4 cup (150 grams) chocolate chips, divided

Instructions

  1. Preheat overn to 425°F (218°C). Line a 12 count muffin pan with muffin liners.
  2. In a medium bowl, whisk the flour, espresso powder, baking soda, baking powder and salt together. Set aside.
  3. In a large mixing bowl, whisk the mashed bananas, maple syrup, yogurt, coconut oil, egg, milk, peanut butter and vanilla together until smooth.
  4. Pour the dry ingredients into the banana mixture and sir gently with a silicone spatula until almost combined. Fold in the chocolate chips, but leave a large handful to sprinkle on top of the muffins as your last step.
  5. Spoon the batter into the muffins cups, filling each to the top. With the handful of chocolate chips you set aside, sprinkle a few on top of each muffin.
  6. Bake for 5 minutes at 425°F. After 5 minutes, reduce the oven temperature to 350°. Bake for an additional 15 minutes. Total baking time is 20 minutes. Test for doneness by inserting a cake needle or toothpick inserted into the center of one of the muffins. The needle should come out clean. If not, bake for an additional 1 or 2 minutes.
  7. Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer to a wire rack to continue cooling.

Equipment

Notes

  1. Whole wheat pastry flour works best in this recipe. It’s just hearty enough to give this muffin structure, yet produces a soft and tender crumb. You may substitute with regular whole wheat flour or all-purpose flour. Same measurement of 220 grams.
  2. I have used honey instead of maple syrup. I have used half maple syrup and half honey. All are good.
  3. You may use 2 tablespoons of butter instead of the coconut oil.
  4. Keep muffins covered at room temperature for up to 3 days. Can be refrigerated for 1 week. Just pop in the microwave for a few seconds to warm them up.
  5. Freeze baked and cooled muffins for up to 3 months. Thaw in fridge or room temperature.

Find it online: https://moderateposh.com/peanut-butter-banana-chocolate-chip-muffins/