Chunky Monkey Muffins

Chunky Monkey Muffins

» /

I tend to make muffins fairly often. They are great to have on the counter for snacks and my husband loves to take them with his lunch. And while I generally try to keep some baked goods out of sight (and out of mind), I find that muffins are quite safely left out around me, as they don’t really tempt me much at all. Until now.

Delicious banana chocolate muffins, with peanut butter and big chunks of chocolate.

I have to confess, I had absolutely no ability to resist when it came to these Chunky Monkey Muffins. The flavour combination of banana and peanut butter was on point and well, anything with big chocolate chunks is never a bad thing in my books. If you’re looking for a really fabulous muffin, I urge you to give these a try :)

These muffins are nice and moist and keep well for several days when kept in an airtight container at room temperature. They would also freeze well, for longer storage.

Chunky Monkey Muffins

Chunky Monkey Muffins
Prep time
Cook time
Total time
Delicious peanut butter, banana and chocolate muffins. Makes 10 large muffins. You can make them smaller to make more, but adjust cooking time down accordingly. Keeps well for several days in an airtight container.
Recipe type: Muffins
Serves: 10

  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 1 cup mashed really ripe bananas
  • 2/3 cup peanut butter*
  • 1 Tbsp. milk
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup chocolate chunks**
  • 1 Tbsp. white sugar, for sprinkling before baking.
  1. Line 10 muffin cups with paper liners and set aside. Preheat oven to 350° F.
  2. In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla.
  3. In a separate medium bowl, whisk together the flour, baking soda and salt. Add to creamed mixture just until moistened. Fold in the chocolate chunks.
  4. Divide batter between the 10 prepared muffin cups. Sprinkle with remaining white sugar. Fill any empty muffin cups 1/2 full with water.
  5. Bake at 350° for 30-35 minutes or until a toothpick inserted in the centre of the muffins comes out clean. Cool for 5 minutes before removing from pans to finish cooling on wire racks.

Cook’s Notes

* I used regular pantry peanut butter for my muffins (Skippy, to be exact :) I haven’t tested these with natural peanut butter, though I suspect it would work just fine. Let me know if you try it! As for the bananas, the more ripe they are, the better the flavour!

** While you could use regular chocolate chips in these muffins, I highly recommend picking up some chocolate chunks. The generous pieces of chocolate are a big part of the appeal of these muffins (together with the banana and peanut butter).

I haven’t tried these muffins without paper liners, but they don’t stick to the liners much at all, so I’m thinking you may do fine with just a generous greasing of the muffins cups, if you don’t have liners.

In case you’re wondering, I sprinkled smashed up raw sugar cubes on my muffins. I had wanted to use turbinado sugar, but I was out, so it was the next best thing :)

YummlyChunky Monkey Muffins

Are you on the List?

Join my mailing list to get instant email notification of new posts, newsletters, exclusive subscriber giveaways and more! And I will never share your email address. Promise! Simply fill in your email address below to get started …

* indicates required

How would you like your email updates? *

Chunky Monkey Muffins

Tags from the story
, ,


I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *