These delicious chunky monkey muffins have a bit of everything – chocolate chunks, banana and peanut butter all together in one muffin.

chunky monkey muffins in muffin tin

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Why you’ll love these Chunky Monkey Muffins!

  • You don’t have to decide! These chunky monkey muffins have it all – banana, peanut butter and chocolate, all in one delicious muffin.
  • Recipe makes 12 perfectly domed muffins (nobody likes a flat muffin :)
  • They are another delicious way to use up those over-ripe bananas.
  • These muffins are wonderfully moist and keep well for several days when kept in an airtight container at room temperature. They also freeze well, for longer storage.

Ingredients and Substitutions

Banana – the more over-ripe the bananas, the better the flavour! You’ll need about 2 medium bananas for the 1 cup of mashed banana.

Peanut Butter – I have only tested these muffins with regular, smooth peanut butter, such as Skippy and Jif. I haven’t tested natural peanut butter, so I don’t know how it would perform in these muffins.

Chocolate Chunks – I love the chocolate chunks in these muffins, for a nice hit of chocolate, but that said, you can use regular chocolate chips here as well.

Step-by-Step Photos

This is a visual summary of the steps to make these muffins. Always refer to the complete instructions in the Recipe Card below when making the recipe, as not all steps may be illustrated here.

photo collage of steps to make chunky monkey muffins

  • Step 1: Cream together the room temperature butter and white sugar. “Creaming” should be done at medium (not high) speed, 4-5 on a KitchenAid mixer.
  • Step 2: Beat in the eggs, one at a time, beating well between each addition. “Beating” is done at slightly higher speed than the creaming, about 6-7 on a KitchenAid mixer.
  • Step 3: Add in the mashed banana, peanut butter, milk and vanilla and mix in well. Don’t hesitate to scrape down the bowl, if needed and be sure to scrape under the paddle at the bottom of the bowl, where unincorporated butter can hide.
  • Step 4: Whisk together the flour, baking soda and salt in a medium bowl, then add to the creamed mixture. Mix in the flour mixture just until the flour is moistened (no flour is visible). Don’t over-mix.
  • Step 5: Fold in the chocolate chunks.
  • Step 6: Scoop batter into 12 muffin cups, lined with paper liners. Sprinkle the top of the muffins with sugar and bake.

Baker’s Notes

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.

For larger and more “bakery-style muffins”, divide the batter between just 9 regular muffin cups.

chunky monkey muffins in muffin tin

Making ahead, storing and freezing

These muffins will keep well for several days, stored in an airtight container at room temperature.

These muffins will also freeze well up to 3 months.

chunky monkey muffins in muffin tin

Get the Recipe: Chunky Monkey Muffins

Delicious peanut butter, banana and chocolate muffins. Makes 12 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.
5 stars from 5 ratings
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 muffins

Ingredients

  • 1/2 cup butter, softened
  • 1 cup white granulated sugar
  • 2 large eggs
  • 1 cup mashed really ripe bananas
  • 2/3 cup peanut butter, *See Note 1 below
  • 1 Tablespoon milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet or dark chocolate chunks, *See Note 2 below
  • 1 Tablespoon tubinado, raw or white sugar, for sprinkling before baking.

Instructions
 

  • Line 12 muffin cups with paper liners and set aside. Preheat oven to 350° F. (regular bake setting/not fan assisted).
  • In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, cream butter and white sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition and scraping down the bowl, as necessary. Beat in the bananas, peanut butter, milk and vanilla.
  • In a separate medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the creamed mixture and mix just until moistened. Don't over-mix. Fold in the chocolate chunks.
  • Divide batter between the 12 prepared muffin cups. Sprinkle with remaining white sugar. Fill any empty muffin cups 1/2 full with water.
  • Bake at 350° for 38-33 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.

Notes

1. I used regular pantry peanut butter for my muffins (Skippy, to be exact :) I haven’t tested these with natural peanut butter, so I'm not sure how it performs in these muffins. Let me know if you try it! As for the bananas, the more ripe they are, the better the flavour!
2. 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).
Cuisine: American
Course: Snack
Author: Jennifer Maloney
Serving: 1muffin, Calories: 380kcal, Carbohydrates: 44g, Protein: 7g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 328mg, Potassium: 225mg, Fiber: 2g, Sugar: 24g, Vitamin A: 297IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 2mg
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