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Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. Add the creamy peanut butter and eggs to the bowl with the mashed bananas. Mix well with a fork until all wet ingredients are combined.

In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Pour the dry ingredients into the wet ingredients. Add the milk and vanilla extract. Stir with a fork until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the chocolate chips.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
In a large bowl, mash the ripe bananas with a fork until mostly smooth. Add the creamy peanut butter and eggs to the bowl with the mashed bananas. Mix well with a fork until all wet ingredients are combined.

In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Pour the dry ingredients into the wet ingredients. Add the milk and vanilla extract. Stir with a fork until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the chocolate chips.

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.

Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
