Chunky Peanut Butter Banana Chocolate Chip Jumbo Muffins
Soft, moist jumbo muffins packed with ripe banana sweetness and chunky peanut butter throughout. Semi-sweet chocolate chips add bursts of richness while ground cinnamon provides warmth. The combination of brown and granulated sugars creates tender texture and complex flavor. Perfect for breakfast, brunch, or afternoon snacks when you want something satisfying but not overly sweet. The jumbo size makes them ideal for sharing or enjoying as a substantial treat.
Ingredients
- 1 ¼ cups all-purpose flourwhole wheat flour3/4 rationone
denser, nuttier
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ tablespoon baking powder
- ⅓ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 large ripe banana, mashed
- ½ cup milk
- 2 ¼ chunky peanut buttersmooth peanut butter1:1nut-free
slightly different texture
- 1 ½ tablespoons vegetable oil
- ½ teaspoon vanilla
- 2 tablespoons egg, lightly beaten
- ½ cup semi-sweet chocolate chipsmini chocolate chips1:1none
more even distribution
- ¾ tablespoon confectioners' sugar, for topping(optional)
- 1 tablespoon peanut butter, softened, for topping(optional)
- ½ teaspoon vegetable oil, for topping(optional)
Instructions
- 1
Preheat oven and line six jumbo muffin cups with paper liners
- 2
Stir flour, sugars, baking powder, salt and cinnamon together in a large mixing bowl
- 3
Combine mashed bananas, milk, peanut butter, oil, vanilla and egg in a second bowl
- 4
Add banana mixture to flour mixture, stirring just until combined, then stir in chocolate chips
- 5
Divide the batter among the muffins cups
- 6
Brush peanut butter topping mixture over top if desired
- 7
Bake until muffins are cooked-through
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing. They should be soft enough to mash smoothly with a fork.
Don't overmix the batter once you add wet ingredients to dry - stir just until combined to keep muffins tender and avoid tough texture.
Fill muffin cups about 3/4 full to allow room for rising without overflowing the jumbo-sized cups.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Can be made 1 day ahead and stored covered
Serve at room temperature or warmed briefly
Common Mistakes
Don't overmix batter to avoid dense, tough muffins
Use ripe bananas to avoid bland flavor and lumpy texture
Substitutions
Nut-Free Alternatives
slightly different texture
General Alternatives
FAQ
Can I make regular-sized muffins instead?
Yes, use 12 regular muffin cups and reduce baking time to 18-20 minutes. Check doneness with a toothpick.
What if I don't have chunky peanut butter?
Smooth peanut butter works fine, though you'll lose some texture. Add chopped peanuts for crunch if desired.
How long do these muffins keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freeze for up to 3 months.