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Peanut Butter Banana Muffins Recipe with Chocolate Chips

Perfectly moist with a delightful crumb, this Peanut Butter Banana Muffins recipe is fast, easy, and delicious. It’s an uncommon muffin you won’t find in a box mix and our from-scratch recipe hits all the right high notes for a muffin you’ll come back to time and time again.

Top Down view of a cooling rack filled with Peanut Butter Banana Muffins topped with chocolate chips - Hostess At Heart
Peanut Butter Banana Muffins

Chunky Monkey Muffins are a popular after school snack, a reasonable quick breakfast on the way out the door, and a fun addition to a fancy brunch. A little protein, some vitamins, and sweetness from the chocolate chips round out the value of adding banana peanut butter muffins to your day.

Why You’ll Love Our Peanut Butter Banana Muffins Recipe

  • Unique. When you don’t want the same-old muffins any more, this recipe takes you outside the box and delivers a classic flavor combination you weren’t expecting to see here.
  • Nutritious. These breakfast muffins have lots of great nutritious value to fuel your day, including protein!
  • Delicious. You’ll love the flavors of our muffin recipe and the perfection of the texture makes these muffins amazing.
  • Elvis approved. You may have seen these muffins referred to as Chunky Monkey Muffins.
Side angle of baked peanut butter banana muffins with chocolate chips - Hostess At Heart
Peanut Butter Banana Muffins

Equipment Needed

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  • Muffin Pan. You will need two for this recipe unless you bake and re-use the same pan.
  • Mixing Bowls
  • Cupcake Liners. I like to get aluminum liners that don’t require extra cooking spray if I can find them.

Ingredients you’ll need for this recipe

Ingredients used to make peanutbutter banana muffins including bananas, butter, peanut butter, sugar, salt, flour, vanilla extract, chocolate chips, eggs and baking soda - Hostess At Heart
Peanut Butter Banana Muffin Ingredients
  • All-Purpose Flour. A one-for-one gluten-free flour will work for this recipe if needed.
  • Baking Soda. If your baking soda is older than six months, it may not give the muffins rise as it should. Replace it frequently.
  • Salt.
  • Unsalted Butter. A non-dairy butter substitute will work, but may change the texture slightly.
  • Creamy Peanut Butter. Do not use chunky peanut butter.
  • Sugar.
  • Eggs. The eggs and butter need to be at room temperature. Eggs can be placed in warm water for five minutes to get to room temperature.
  • Milk. Whole milk will increase the moisture content in the muffins but you can use any type of milk you wish.
  • Vanilla Extract.
  • Bananas. Good ripe bananas add so much flavor to this recipe. Do not use green bananas. They should have at least a few specks.
  • Chocolate chips. Dark, semi-sweet, or milk chocolate chips will all work.

How To Make Peanut Butter Banana Muffins

Please note, that the printable recipe card has ingredient quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Step One. Get everything ready to make chunky monkey muffins.

Preheat your oven. Line two muffin pans with cupcake liners. Find all ingredients. If you haven’t set things out to get them to room temperature, do that now and wait a little bit before proceeding.

Step Two. Mix the banana peanut butter muffins.

Flour, salt, and baking soda in a mixing bowl for Peanut Butter Bananna Muffins- Hostess At Heart
Combined Dry Ingredients

Mix the dry ingredients first in a large bowl.

In a separate bowl, combine the peanut butter, sugar, and butter. Add eggs, vanilla, milk, and bananas to the wet mixture and beat.

A mixing bowl filled with muffin batter.
Combined wet and dry ingredients

Combine the dry ingredients with the wet ingredients.

Chocolate chips added to Peanut Butter Banana Muffin Batter - Hostess At Heart
Add Chocolate Chips to Peanut Butter Banana Muffin Batter

Stir in the chocolate chips.

Step Three. Bake the Peanut Butter Banana Chocolate Chip Muffins.

Fill each muffin tin 3/4 full. Bake the muffins for roughly 16 minutes. Cool the muffins completely.

Frequently Asked Questions

What makes a muffin light and fluffy?

Not overmixing. Using ingredients at room temperature and mixing the wet ingredients and dry ingredients together separately will help prevent overmixing.

What makes peanut butter banana muffins moist?

The fat from the peanut butter and butter assures that this muffin recipe is moist.

How do I know when my bananas are ripe enough?

Bananas should have at the very least brown specks on the peeling. I like them very speckled but not black.

A Peanut Butter Banana Muffin torn in half showing a soft fluffy crumb - Hostess At Heart

How To Reheat & Store Peanut Butter Banana Muffins

Best way to store Peanut Butter Banana Chocolate Chip Muffins

Peanut Butter Banana Muffins are best stored in an airtight container at room temperature. Do not place them in a container until they are 100% cooled.

Can I freeze Banana Peanut Butter Muffins?

Yes. Make ahead and freeze these muffins at the beginning of the month, then enjoy grab-and-go breakfast or lunchbox content all month long!

How to reheat Chunky Monkey Muffins

Ten seconds in the microwave is enough to refresh the crumb of the oven and get it hot enough for a pat of butter. Thirty seconds or so in the microwave will reheat these muffins from frozen.

Close-up image of a Chocolate Banana Peanut Butter Muffin sitting on a cooling rack. Hostess At Heart

Tips for the Perfect Peanut Butter Banana Muffins

  • Keep ripe bananas in the freezer. I leave the peel on and just put them in a freezer-safe reclosable bag.
  • Spritz the cupcake liner with non-stick cooking spray or grease the muffin pan.
  • Let the muffins cool in the liner for 10 minutes before removing them.
  • The moisture from the muffin will ensure that the paper is easily removed.
  • Mash the bananas first so they are creamy and not in too big of chunks. Mashing them makes blending them with the other ingredients easier.
  • Top the unbaked muffins with more chocolate chips. Everyone wants the muffin with the most chocolate chips right?

If you enjoyed this recipe check these out!

Our love of muffins began with a recipe card titled “How to Make Muffins from Scratch” in my Grandmother’s recipe box. Since then, we’ve been coming up with some of the most amazing recipes such as Banana Blueberry Muffins, Banana Nut Muffins, and Pumpkin Banana Muffins. I hope you’ll give them a try and let me know what you think.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Close-up angle of baked Peanut Butter Banana Muffins with Chocolate Chips - Hostess At Heart

Peanut Butter Banana Muffins Recipe with Chocolate Chips

Author: Julie Menghini
Perfectly moist with a delightful crumb, this Peanut Butter Banana Muffins recipe is fast, easy, and delicious.
No ratings yet
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Breakfast, Brunch
Cuisine American
Keyword: Banana Muffins, Muffins, Peanut Butter
Servings: 24


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter 1 stick, room temperature
  • cup peanut butter creamy
  • 1 cup sugar
  • 2 eggs room temperature
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 3 bananas (ripe) mashed
  • 1 cup chocolate chips plus additional for topping


  • Preheat the oven to 350 °F. Prepare two muffin pans with cupcake liners spritzed with nonstick cooking spray.
  • In a large bowl, whisk together the dry ingredients: flour, baking soda, and salt.
  • In a mixing bowl, beat together the butter and peanut butter until well blended. Then, add the sugar, beating until well blended and scraping down as needed.
  • Beat in the eggs, milk, vanilla extract, and bananas.
  • Stir the dry ingredients into the wet ingredients until combined.
  • Stir in the chocolate chips, reserving some for topping.
  • Divide the batter into the muffin cups, filling each about ¾ full. Sprinkle the tops with additional chocolate chips, if desired.
  • Bake for 16 to 18 minutes or until a toothpick inserted in the middle of the muffins returns clean.
  • Cool the muffin tin on a wire rack for 10 minutes before removing the muffins to cool completely.


Calories: 204kcalCarbohydrates: 26gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 25mgSodium: 136mgPotassium: 112mgFiber: 1gSugar: 16gVitamin A: 165IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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Angled view of a muffin topped with chocolate chips on a cooling rack - Hostess At Heart
Recipe Rating


Wednesday 29th of March 2023

Made these for a grab and go quick breakfast this week. The whole family loved them.

Julie Menghini

Wednesday 29th of March 2023

I love a treat like this with a little java in the morning. Thanks, Nikki!


Wednesday 22nd of March 2023

Made these for my kids last weekend and they were gone before we got to pack any in lunches!

Julie Menghini

Thursday 23rd of March 2023

I love muffins as snacks or a grab and go breakfast. Glad the kiddos liked them.


Monday 20th of March 2023

So good I could eat a dozen of these in one setting if I'm not careful!!! 10/10!

Julie Menghini

Wednesday 22nd of March 2023

Ha! Thank you so much!

Sheila Thigpen

Monday 20th of March 2023

Made your muffins for our neighborhood brunch and they were devoured! Delicious!

Julie Menghini

Monday 20th of March 2023

So glad you enjoyed them, Sheila! We love making muffins for dinner with soup or a meal that just benefits a slightly sweet treat.

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