Double Chocolate Banana Bread Muffins With Peanut Butter Drizzle


  • 2 eggs
  • ⅔ cup light brown sugar, lightly packed
  • ⅓ cup canola oil
  • 1 cup unsweetened almond milk (other types of milk work fine, too)
  • 3 overripe bananas
  • ⅔ cup nonfat greek yogurt
  • 2 cups all-purpose flour, sifted
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ cup dark cocoa powder
  • ¾ cup dark chocolate chips
  • ¼ cup creamy peanut butter


  1. Preheat the oven to 350 degrees F. Spray your muffin tin with nonstick spray.
  2. In a large bowl, combine the eggs, sugar, oil, almond milk, bananas, and greek yogurt. Stir until well-mixed.
  3. In another large bowl, whisk together the sifted flour, salt, baking powder, baking soda, and cocoa powder.
  4. Pour the wet ingredient mixture into the dry ingredient mixture and fold together until just combined. Then, fold in ½ cup of the chocolate chips.
  5. Pour the batter into the cups and top with the remaining chocolate chips.
  6. Bake for 25 minutes.
  7. Warm peanut butter in the in 30 second intervals until melted. Drizzle the peanut butter on the cooled muffins and serve.

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