Chocolate Peanut Butter Banana Muffins

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!


  • 2 and 1/2 cups (312g) plain/all-purpose flour
  • 1/2 cup (50g) cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 medium bananas, mashed
  • 1/2 cup (125g) smooth peanut butter
  • 1 cup (175g) chocolate chips


  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and lighter in colour.
  4. Add the buttermilk, oil, vanilla, banana, and peanut butter, and whisk until combined.
  5. 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.
  6. Spoon the mixture into the prepared pan (filling to the tops).
  7. 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.
  8. Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
  9. Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.