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Bananas, chocolate, and peanut butter are in perfect harmony in these delicious muffins!
I always end up with too many bananas. My family goes through a lot of bananas, so I never want to run out, but sometimes I guess wrong, or too many get ripe at the same time, and I need to do something with them before the fruit flies set in.
My go-to banana recipe is for these muffins. They’re absolutely delicious, and have enough peanut butter and chocolate to taste great, without tipping over into a too-sweet dessert. I eat these for breakfast or a snack all the time, and never feel like I’m going to go into a sugar coma!
The key to these muffins is that you have to use the Mini Reese’s Cups. I’m serious, this part isn’t negotiable. The minis not only have thicker chocolate, but a higher chocolate-to-peanut-butter ratio. Use the regular ones, and you might as well just stir some peanut butter into the batter with a few (very few) chocolate chips.
But what if you just can’t get Mini Reese’s Cups? I definitely don’t always have them on hand (I try, but they don’t last long around here!). But what I do usually have are chocolate chips, and Reese’s Peanut Butter chips, so I use those. Check the notes on the recipe for how much to use.
Wondering how to use muffin cups the right way? Check out this post!
Bonus: Want to know when muffins are done? As soon as they pop back after being pressed gently!
Have more bananas than this recipe can handle, try my Banana Buttermilk Cake with Chocolate Ganache, or my Reduced Fat Peanut Butter Banana Muffins.
Reese's Banana Muffins
Bananas, chocolate, and peanut butter are in perfect harmony in these delicious muffins!
Ingredients
Dry Ingredients
- 13 Reese's Miniatures Peanut Butter Cups
- 245 grams (1¾ cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
Wet Ingredients
- 300 grams (3-4 small bananas)
- 42 grams (3 tablespoons) unsalted butter, cold room temperature (about 65°F)
- 150 grams (¾ cup) granulated sugar
- 1 large egg, room temperature
- 40 grams (1 tablespoon) molasses
Instructions
- Unwrap the Reese's Miniatures and put them in a small bowl in the fridge
- Preheat oven to 425°F with a rack in the middle position
- Line 12 muffin tins with paper baking cups
- In a small mixing bowl, whisk together the remaining dry ingredients; set aside
- In another small mixing bowl, mash the bananas with a fork; set aside
- In a medium mixing bowl, cream the butter and granulated sugar together with a hand mixer on medium until well blended, about a minute
- Scrape down the sides of the bowl with a rubber spatula, and add the egg, molasses, and mashed bananas, and continue mixing on low until well blended (the bananas will make it a little lumpy, that's OK)
- Quarter the chilled Reese's Miniatures (they'll break apart more than that, that's OK); set aside
- Add the flour mixture to the wet ingredients and mix gently by hand, stopping once there's no visible flour left; make sure to scrape the sides and bottom, and be careful not to mix any more than necessary
- Gently stir in the Reese's Miniatures, just until evenly distributed
- Fill each muffin liner ⅔ full with a leveled ice cream scoop of batter, and bake on middle rack for 10 minutes at 425°F for 10 minutes, then reduce heat to 350°F (don't open the oven!)
- Bake at 350°F for another 10 minutes or so, just until the muffins spring back when gently pressed; do not overbake or they'll be dry!
- Put the muffin pan on a cooling rack for 5 minutes, then remove the muffins from the pan and serve warm, or cool the rest of the way
- Once completely cooled, these muffins will keep for three days at room temperature in an airtight container
Notes
You can unwrap, chill, and chop the Reese's Miniatures ahead of time, just keep them in the fridge until needed.
Don't have Reese's miniatures? You can substitute 50 grams (¼ cup) of milk chocolate chips, and 45 grams (¼ cup) of Reese's Peanut Butter chips.
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