Triple Chocolate Peanut Butter Banana Muffins title image

Is it just me, or was March the longest year month ever? I suspect April will be just as long, but at least spring in on the way here in Michigan and temps are slowly creeping above 50F; hooray!

As many of us are now entering week 3+ of self-isolation, baking has quickly become an activity to fill the copious amounts of time we now find on our hands. And for me, baking my favorite recipes is also a source of comfort and a feeling of being in control. It fulfills the quest to secure some form of normalcy in life. And, judging by the current state of our supermarket shelves, it does for a lot of others as well.

The Humble Banana

This week I’ve noticed banana bread has become the official comfort food of the Coronavirus quarantine with people across the world sharing their favorite takes on the classic. This curious coincidence is probably due to the fact that at this point in time, it’s highly likely that we all have a stray banana or three browning on the counter, just waiting to be made into a delicious dessert or baked good (like these chocolate peanut butter banana muffins — wink wink).

Triple Chocolate Banana Muffins

My version takes the humble banana muffin to a whole new level by amping up the flavor with my favorite flavor combo– peanut butter and chocolate. These guys are absolutely loaded with chocolatey goodness– because there’s no such thing as too much chocolate. What’s even better is that you don’t need to be a great baker to have it come out amazing!

So give in to the struggle of social-distancing ourselves from the fridge, and bake up a batch of the best-ever triple chocolate peanut butter banana muffins, the next recipe in my “favorites” series.

My assistant for the day.

Tips for Preparing

This muffin comes together super easily and super quick, utilizing just one bowl, a fork, a rubber spatula, and 15 minutes of your time.

Gather the ingredients and mash the bananas.

Pro Tip: To help you bananas last longer, place a piece of tape or plastic wrap around the stem. Every time you remove a banana, readjust the tape to cover the cut area. The stem emits a gas that encourages ripening, so if you block the gas, they will ripen less quickly.

Mix in the peanut butter leaving a few chunks of banana throughout.
Add remaining ingredients per the recipe.
Before baking swirl peanut butter into the batter and top with a few chocolate chips. If the peanut butter isn’t runny enough, pop it in the microwave for 30 seconds.
Triple Chocolate Banana Muffins
Drizzle with chocolate and enjoy!
Triple Chocolate Banana Muffins
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Triple Chocolate Banana Muffins

Triple Chocolate Banana Muffins

  • Author: Jessica | Sweet + Savor
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1820 1x


This easy triple chocolate peanut butter banana muffins recipe takes the humble banana muffin to a whole new level that anyone can master. 



  • 3 medium ripe bananas, mashed
  • 3/4 cup (230g) creamy peanut butter 
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup (160g) unsalted butter, melted
  • 3/4 cup (160ml) whole milk 
  • 1 cup (200g) sugar
  • 2/3 cup (50g) cocoa powder
  • 2 teaspoons baking powder
  • pinch of salt
  • 11/2 cups (210g) all-purpose flour
  • 2/3 cup (120g ) chocolate chips (your choice of milk, dark, or white) plus more for topping
  • 1/3 cup (50g) chocolate melted


  1. Preheat oven to 325 degrees F. Prepare a 2 muffin tins with paper liners.
  2. In a large bowl, mix mashed bananas and peanut butter (reserving 5-6 tablespoons for later. (Note: if peanut butter is too thick to easily work with, heat in microwave in 20-second increments to loosen.) 
  3. Add eggs and vanilla and stir together until completely combined.
  4. Add milk and butter and stir to combine.
  5. Add sugar and stir again to combine.
  6. Sift in cocoa powder and mix until completely incorporated, scraping down the sides of the bowl as needed.
  7. Add the baking powder and salt and mix well.
  8. Sift in the flour and gently fold in until combined. 
  9. Add the chocolate chips a mix until distributed throughout. 
  10. Spoon the mixture into each of the muffin tins until each is 3/4 full.
  11. Using reserved peanut butter, drizzle 1 tsp on each and swirl through the batter with a butter knife, then top each with remaining chocolate chips and bake 30 minutes or until a skewer inserted in the center comes out clean.
  12. Let muffins cool in the baking pan for 5-10 minutes, then turn out on to wire cooling rack to finish cooling. Drizzle each muffin with melted chocolate to finish. 


Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days (if they don’t disappear by then!). When you’re ready to each them, pop them in the microwave and heat for 20 seconds for melty chocolatey goodness. 

Triple Chocolate Banana Muffins

More in my favorite recipes series:

Classic Yellow Cake with Chocolate Buttercream

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