Go Back

Banana Muffins

Rebecca | Roses & Whiskers
The perfect blend of bananas, chocolate chips and peanut butter chips for a moist, flavorful muffin that your whole family will love.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 15 muffins


  • 3 very ripe bananas
  • 1 large egg
  • 1/3 cup whole milk
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup peanut butter chips


  • Preheat the oven to 350°F (176°C) and line muffin pans with wrappers or grease with cooking spray.
  • In a medium bowl, mash the bananas using a fork. Whisk in egg, milk, sugars and vanilla until well incorporated.
  • In a separate bowl, whisk together the flour, baking soda and salt. Stir into the banana mixture until just combined. Fold in the chocolate chips and peanut butter chips.
  • Pour into the prepared muffin pans until each cup is 2/3 full. For more even baking, pour water into the empty cups so that each is 2/3 full.
  • Bake for 20-22 minutes or until the edges are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Let the muffins rest in the pans for 3 minutes before removing to a wire cooling rack.
  • Store in an airtight container. These muffins also freeze well.