Peanut Butter Banana Muffins with Chocolate Chips
Peanut Butter Banana Muffins with Chocolate Chips
These peanut butter banana muffins don’t feature bacon, as Elvis would’ve probably added, but they do include lots of dark chocolate chips, and when you combine those three perfectly paired ingredients with a peanut butter icing, you get a truly incredible muffin.



  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, softened 
  • 1/3 cup plain smooth peanut butter
  • 1 cup white sugar
  • 2 large ripe bananas 
  • 2 large eggs
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips

Icing (optional)

  • 2 tablespoons peanut butter
  • 2 tablespoons milk
  • 1/2 cup confectioner's sugar, plus more as needed


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners, or grease cups. Whisk together flour, salt, baking powder, and baking soda; set aside.
  2. Beat butter, peanut butter, and sugar together in a bowl with an electric mixer or whisk until light and fluffy. Add bananas and beat again until light and fluffy. Mix in eggs one at a time; stir in milk and vanilla.
  3. Add flour mixture; mix on low speed until about 75% of flour is incorporated. Use a spatula to stir in chocolate chips, and to fully incorporate flour. Divide batter evenly between prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 23 to 25 minutes. 
  5. Cool muffins in the tin for about 15 minutes; transfer to a wire rack to cool completely, about 15 minutes more.
  6. For icing, combine peanut butter, milk, and powdered sugar in a bowl and stir until a thick icing is formed. Add more powdered sugar as needed for an icing thick enough to hold its shape when piped. Add icing to a piping bag and pipe in a zigzag pattern over cooled muffins.


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