Banana Muffins with Chocolate Peanut Frosting

Name: Banana Muffins with Chocolate Peanut Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1/2 teaspoon salt; 3 ripe bananas (mashed); 1/2 cup unsalted butter (melted and cooled); 3/4 cup granulated sugar; 1 large egg (room temperature); 1 teaspoon vanilla extract; 1/2 cup smooth peanut butter; 1/4 cup unsalted butter (softened); 1/4 cup cocoa powder (unsweetened); 1 1/2 cup icing sugar (sifted); 1/4 cup milk

45 min 12 muffins Easy

All Recipes

Moist banana muffins topped with a rich chocolate peanut frosting, perfect for dessert or a sweet breakfast treat.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Easy

Banana muffins are a timeless classic, beloved for their moist texture and natural sweetness. By adding a decadent chocolate peanut frosting, we elevate this everyday treat into a dessert worthy of any occasion. These muffins are perfect for using up ripe bananas that are past their prime for eating fresh. The natural sugars in the bananas not only sweeten the muffins but also contribute to their soft, tender crumb.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Pro tip: Paper liners prevent the muffins from sticking and make cleanup easier.

Prepare the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Pro tip: Whisking helps to evenly distribute the baking soda and salt.

Mix wet ingredients

In a large bowl, combine the mashed bananas, melted butter, sugar, egg, and vanilla extract. Stir until well combined.

Pro tip: Ensure the butter is cooled to avoid cooking the egg.

Combine mixtures

Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated. Do not overmix.

Pro tip: Overmixing can result in dense muffins.

Fill muffin tin

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Pro tip: Use a cookie scoop for even portions.

Bake muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the muffin tin halfway through baking for even cooking.

Cool muffins

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the bottoms from getting soggy.

Prepare frosting

In a medium bowl, beat together the peanut butter and softened butter until smooth. Add cocoa powder and icing sugar, then beat in milk until smooth and creamy.

Pro tip: Adjust the milk quantity for desired frosting consistency.

Frost the muffins

Once the muffins are completely cool, spread or pipe the chocolate peanut frosting on top of each muffin.

Pro tip: For a decorative touch, use a piping bag with a star tip.

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Tips & Tricks

Use ripe bananas for maximum flavour and sweetness.
Ensure all ingredients are at room temperature before mixing.
Chill the frosting slightly if it's too runny to spread.
Store in an airtight container to keep muffins moist.

Frequently Asked Questions

What makes muffins choco banane special?

These muffins combine the natural sweetness of bananas with a rich chocolate peanut frosting, creating a unique flavour combination.

How ripe should bananas be for muffins?

The bananas should be very ripe with brown spots, as this enhances the sweetness and flavour of the muffins.

Can I freeze banana muffins?

Yes, you can freeze the unfrosted muffins for up to three months. Thaw and frost them before serving.

How do I store banana muffins?

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Frost just before serving if stored for long.

Can I use chunky peanut butter for the frosting?

Yes, but it will change the texture of the frosting, making it less smooth and slightly crunchy.

Serving Suggestions

Serve these banana muffins warm or at room temperature, with a glass of milk or a cup of coffee. They make a delightful breakfast, snack, or dessert. To store, keep them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze the unfrosted muffins for up to three months and frost them just before serving.