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Chocolate Banana Bread Muffins with Peanut Butter Frosting

This banana bread is all decked out.

It’s made with cocoa powder, oatmeal, and of course bananas, then topped with a quick and easy peanut butter frosting that’s slightly thicker than a glaze.

This chocolate banana bread is so good on it’s own, but when topped with peanut butter frosting, it’s even better.

It even doubles for a dessert when fancied up with decorative muffin liners and sprinkles.

So let’s check out the ingredients and how to make these yummies.

For the Muffins – very ripe bananas, unsweetened cocoa powder, flour, quick or old fashioned oats, sugar, baking powder, salt, egg, canola oil, milk and vanilla extract.

For the Frosting – powdered sugar, creamy peanut butter, milk and vanilla extract.  And candy sprinkles for garnish (optional).

Here’s how to make it.

For the Muffins:

Preheat the oven to 375 degrees F.

In a large mixing bowl, add all ingredients except for the bananas.

Mix the ingredients together.

Next,

to the mixing bowl,

add mashed bananas.

Using a spatula,

gently stir the bananas into the batter.

Add cupcake/muffin liners to a muffin tin.

Transfer the batter into a large pouring measuring cup and….

…pour the batter into the muffin liners filling each one two thirds full.

Bake in a preheated oven until a toothpick comes out clean when inserted in the middle of a muffin (about 20 minutes).

Transfer the muffins to a cooling rack.

Let cool before frosting them.

For the Frosting:

In a medium size bowl, add powdered sugar, creamy peanut butter, vanilla extract, and milk.

With a spoon, stir until creamy.

Top each muffin with frosting.

Add candy sprinkles right after frosting each muffin so they’ll stick.

Then…

…grab a fork….

…peel the muffin liner back and…

…dig right in.

Or forget about the fork, take a big old bite and enjoy.

Thank you so much for stopping by!

Chocolate Banana Bread Muffins with Peanut Butter Frosting

Yield: Makes 16

Prep Time: 25 minutes

Cook Time: 40 minutes (assumes 2 batches)

Total Time: 1 hour 5 minutes

Ingredients:

For the Muffins:
1-1/4 cups flour
1/2 cup quick or old-fashioned oats
3/4 cup sugar
1/4 cup unsweetened cocoa powder
3 teaspoons baking powder
3/4 teaspoon salt
1 egg, beaten
1/3 cup canola oil
3/4 cup milk
2-1/2 teaspoons real vanilla extract
3 small very ripe bananas, peeled and mashed
Frosting

For the Frosting:
3 cups powdered sugar
1/4 cup plus 2 tablespoons creamy peanut butter
1-1/2 teaspoons real vanilla extract
1/4 cup plus 3 tablespoons milk

Directions:

For the Muffins:

Preheat the oven to 375 degrees F. In a large mixing bowl, add all ingredients except for the bananas. Mix the ingredients together. Using a spatula, gently stir the mashed bananas into the batter. Transfer the batter into a large pouring measuring cup.

Add cupcake/muffin liners to a muffin tin. Pour the batter into the muffin liners filling each one two thirds full. Bake in a preheated oven until a toothpick comes out clean when inserted in the middle of a muffin (about 20 minutes). Transfer the muffins to a cooling rack. Let cool before frosting them. Top each muffin with frosting and add candy sprinkles (optional) right after frosting each muffin so that they’ll stick.

For the Frosting:

In a medium size bowl, add all ingredients and stir until creamy.

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