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+ servings
an overhead shot of a muffin tin with 8 chocolate muffins and one filled with peanut butter

double chocolate banana muffins with peanut butter filling

Rebecca
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.
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Resting Time 30 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 175 grams brown bananas (approx 2 large bananas, weighed after peeling)
  • 1 large egg (room temperature)
  • 50 grams butter (melted)
  • 105 grams all-purpose flour
  • 100 grams brown sugar
  • 25 grams cocoa powder
  • teaspoon baking powder
  • ¼ teaspoon diamond crystal kosher salt (use half as much of another brand)
  • 50 grams whole fat plain greek yogurt
  • ¾ cups mini chocolate chips (for topping)
  • creamy peanut butter (any brand, as long as its not the kind that separates)

Instructions
 

  • Preheat oven to 400°F. Arrange muffin liners in a muffin pan.
  • In a medium bowl, mash together banana and room temperature egg with a fork until fairly smooth. Whisk in melted butter. Set aside.
  • Whisk dry ingredients (flour, brown sugar, cocoa powder, baking powder, salt) together in a small bowl.
  • Fold half of the dry ingredients into the wet ingredients. Then add the greek yogurt and continue folding until almost combined.
  • Add the remaining dry ingredients and fold gently until combined and no dry patches or streaks of yogurt remain. Cover and let rest 30-60 minutes.
  • 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.

Video

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