Description
Delicious and moist Chocolate Peanut Butter Banana Muffins that combine the natural sweetness of ripe bananas with the rich flavors of peanut butter and cocoa. Perfect for a healthy breakfast or snack, these muffins are easy to make and include wholesome ingredients like whole wheat flour and mini chocolate chips for added texture and taste.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups mashed ripe bananas (about 3 medium bananas)
- ½ cup creamy peanut butter
- â…“ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- ½ cup mini chocolate chips (plus extra for topping, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the peanut butter, honey or maple syrup, eggs, and vanilla extract. Whisk everything together until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agent and flavors.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet ingredients just until combined, taking care not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold the mini chocolate chips into the batter for delightful chocolate bursts within each muffin.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising. Optionally, sprinkle extra chocolate chips on top.
- Bake: Bake for 18–22 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute all-purpose flour for whole wheat flour if a lighter texture is preferred.
- For a nut-free option, replace peanut butter with almond butter or sunflower seed butter.
- These muffins freeze well—store them in an airtight container in the freezer for up to 3 months and thaw before eating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
