peanut butter dark chocolate chunk muffins
👨🍳 Chefy Tip: line the muffin tin — peanut butter makes these stick like glue. Bake until a toothpick comes out with moist crumbs not wet batter. Drizzle with maple while they're hot.
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Ingredients
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Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
In a separate bowl whisk together mashed banana, peanut butter, eggs, maple syrup, milk, olive oil, and vanilla until smooth. Fold wet into dry until just combined. Fold in 3/4 of the chocolate chunks.
Divide batter among muffin cups filling 3/4 full. Press remaining chocolate onto tops.
Bake 20-22 minutes until a toothpick comes out with just a few moist crumbs. Drizzle with maple syrup immediately and cool 5 minutes before transferring to a rack.
Dark chocolate with 70% or higher cacao content is one of the most antioxidant-rich foods on earth, containing more polyphenols per gram than blueberries. Regular consumption has been linked to improved heart health, reduced inflammation, and enhanced mood through serotonin and endorphin release.