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peanut butter banana chocolate chip muffins - featured image

Moist Peanut Butter Banana Chocolate Chip Muffins Easy Homemade Recipe with Honey Drizzle

  • Author: Lena
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Description

These moist peanut butter banana chocolate chip muffins are tender, rich, and topped with a sweet honey drizzle, perfect for a quick snack or breakfast treat.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1/2 cup creamy peanut butter
  • 1 3/4 cups all-purpose flour (220g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup packed brown sugar (67g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup plain Greek yogurt (120g)
  • 1/4 cup milk (whole or 2%, 60ml)
  • 3/4 cup chocolate chips (130g), semi-sweet or milk chocolate
  • About 2 tbsp honey for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Mash the bananas in a medium bowl until smooth but still a bit chunky.
  3. Whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, and salt in a large bowl.
  4. Mix the wet ingredients: to the mashed bananas, add peanut butter, brown sugar, eggs, vanilla extract, Greek yogurt, and milk. Stir until combined but don’t overmix; a few lumps are okay.
  5. Fold the wet mixture into the dry ingredients gently until just combined.
  6. Fold in the chocolate chips, reserving a small handful to sprinkle on top if desired.
  7. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
  10. While still warm, drizzle with honey using a spoon or squeeze bottle.

Notes

Warm peanut butter slightly before mixing if thick for easier blending. Avoid overmixing batter to keep muffins tender. Use ripe bananas with brown spots for best sweetness and moisture. Toss chocolate chips in flour before folding to prevent sinking. Cool muffins before drizzling honey to avoid run-off. Muffins can be stored in airtight container at room temperature for 2 days or refrigerated for 5 days. Freeze individually wrapped for up to 2 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 14
  • Sodium: 180
  • Fat: 10
  • Saturated Fat: 2
  • Carbohydrates: 28
  • Fiber: 2
  • Protein: 6

Keywords: peanut butter banana muffins, chocolate chip muffins, honey drizzle muffins, easy homemade muffins, moist banana muffins

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Find it online: https://neurioxdesign.com/moist-peanut-butter-banana-chocolate-chip-muffins-easy-homemade-recipe-with-honey-drizzle/