Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 2 ripe bananas, mashed
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- Step 3: In a large mixing bowl, combine the creamy peanut butter and brown sugar. Mix until smooth, then add the mashed bananas and eggs, stirring until fully incorporated.
- Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; be careful not to overmix.
- Step 5: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before transferring to a wire rack. Enjoy!
Notes
- For optimal freshness, store your muffins in an airtight container at room temperature for up to three days, or refrigerate them for a week.
- To enjoy your muffins warm, simply heat them in the microwave for about 10-15 seconds, or pop them in a toaster oven until slightly warmed through.
- These muffins pair wonderfully with a drizzle of honey or maple syrup on top, and a dollop of whipped cream can take them to the next level of indulgence!
- For an extra burst of flavor, try adding chocolate chips or chopped nuts to the batter before baking; it enhances texture and adds delightful surprises in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American