Chunky Monkey Muffins are the perfect combination of peanut butter, chocolate chips, and banana. They are super easy to make and ready in under 30 minutes. These go perfect with a cup of coffee for a mid-morning pick me up.
I have a bag of chocolate chips lying around, just waiting for a banana to turn brown. When that day happens, it peanut butter chocolate chip banana muffin time! I really do love these muffins. They are the perfect treat that I need on those rougher mornings. I love how light and chocolaty these muffins are. The mini chocolate chips might be my favorite addition, the peanut butter is subtle, and the amount of banana is perfect!
If you happen to have any muffins leftover, you can store them in an air-tight container at room temperature for 2 days or in the fridge for 4.
- Natural Nut Butter: You can totally substitute the peanut butter in this recipe for any nut butter, even the oily natural kind. Use 1/2 cup of nut butter, just like you would with the peanut butter.
- Regular Size Chocolate Chips– I prefer the mini chocolate chip for these muffins. They make them more fun. But average size chocolate chips work too.
- Half the Recipe – I created this recipe with the ability to cut it in half. Only 2 people live in this apartment, and we don’t always need 12 Chunky Monkey Muffins just lying around. You are what you eat, you know.
I hope you love this Chunky Monkey Muffins recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
- 2 extra ripe bananas, mashed (1 cup)
- 1/4 cup light brown sugar
- 2 large eggs
- 1/2 cup smooth peanut butter
- 1 tbs milk, any kind
- 1 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet mini chocolate chips
- Preheat oven to 350 degrees. Line a muffin tin with baking cups.
- In a large bowl mix together mashed bananas, sugar, eggs, peanut butter, and milk. Then mix in flour, baking powder, and salt until it just combines. Then stir in chocolate chips.
- Divide batter evenly between prepared cups, fill to the very top. Bake for 20 minutes, or until tops spring back when lightly touched. Cool in pan for 5 minutes, then move to a cooling rack to cool completely.
Recipe adapted from Martha Stewart’s Bananas Nut Muffins