Double Chocolate Banana Muffins with Peanut Butter Filling
These double chocolate banana muffins are rich and fudgy, topped with mini chocolate chips, and have a swirl of creamy peanut butter inside. Perfect for breakfast, dessert, or snack time.
Ingredients
- 50 grams unsalted butter (melted)
- 105 grams all-purpose flour
- 25 grams cocoa powder
- 2½ teaspoons baking powder
- ¼ teaspoon diamond crystal kosher salt (use half as much of another brand)
- 175 grams brown bananas (approx 2 large bananas, weighed after peeling)
- 1 large egg (room temperature)
- 100 grams brown sugar
- 50 grams whole fat plain greek yogurt
- ¾ cups mini chocolate chips (for topping)
- ⅓ cup creamy peanut butter (any brand, as long as its not the kind that separates)
Instructions
- Melt butter in short 5-7 second bursts in the microwave. Set aside to cool slightly while you whisk the dry ingredients (flour, cocoa powder, baking powder, salt) together in a small mixing bowl. If the cocoa powder is lumpy, sift it into the other ingredients. Set the dry ingredients aside.
- In a larger mixing bowl, mash the banana, egg, and brown sugar with a fork until fairly smooth. Then whisk in the melted butter until well combined.
- Add half of the dry ingredients into the wet ingredients and use a spatula to gently fold them together. Then, add the greek yogurt and continue folding until almost combined.
- Add the remaining dry ingredients and continue folding gently just until combined. Stop mixing as soon as no dry patches or streaks of yogurt or flour remain. Do not over mix. Cover and let rest 30-45 minutes.
- Preheat oven to 400°F. Arrange muffin liners in a 12-well muffin tin.
- Use a .75 oz (1½ tablespoon) cookie scoop to fill each lined muffin tin about ⅓ of the way full. Use a toothpick to spread the muffin batter out so it covers the bottom of each tin.
- Dollop creamy peanut butter into the center of each muffin using a .25 oz (1½) teaspoon scoop.
- Divide the remaining muffin batter between the muffin tins, covering the peanut butter. Use a toothpick to give each muffin a quick swirl to hide the peanut butter in the center. It's okay if some peanut butter is visible on top, you just want it mostly under the top layer of muffin batter.
- Top muffins generously with mini chocolate chips. Use the back of a spoon to press the chocolate chips into the batter.
- Bake 22-25 minutes at 400°F until muffins are no longer jiggly in the center. An instant read thermometer should read 190°-200°F.
- Let cool briefly in muffin tins, then transfer to wire rack to finish cooling.