Banana Chocolate Chunk Cookie Butter Muffins | Life, Love, and Good Food
5 from 2 votes

Banana Chocolate Chunk Cookie Butter Muffins

Each bite of these muffins is loaded with plenty of dark chocolate chunks and banana flavor. Add the crunchy cookie butter surprise and you've got yourself one delicious muffin!
Course Bread
Cuisine American
Keyword banana, chocolate, muffin
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12


  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 ripe bananas, mashed with a fork
  • 1 egg
  • 6 tablespoons butter, melted and cooled
  • 1/4 cup milk
  • 3/4 cup dark chocolate chunks
  • 1/2 cup cookie butter spread


  • Preheat oven to 425 degrees. Place paper liners into a 12-cup muffin pan and set aside.
  • In a large bowl, whisk together the flour, baking powder, salt and sugars.
  • In a separate bowl, stir together the mashed banana, melted butter, and milk until smooth. Make a well in the dry ingredients and pour in the wet mixture. Stir just until moistened--do not over mix or the muffins will get tough. 
  • Gently fold in the chocolate chunks. Evenly divide the batter among the muffin cups. Drop about 1 teaspoon of cookie butter on top of each muffin batter in the cups. Using a toothpick or sharp knife, gently swirl the cookie butter into the batter. The cookie butter will be thick, so be careful about the muffin liners pulling away from the sides.
  • Bake muffins at 425 degrees for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool on a wire rack for 5 minutes before removing from the pan.



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