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Home By Dessert Type Breads & Muffins

Healthy Chocolate Peanut Butter Banana Muffins

★★★★★ 46 Reviews Recipe Print
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By: Erin1/7/21

This post may contain affiliate links. Please read my disclosure policy.

Healthy Chocolate Peanut Butter Muffins
Healthy Chocolate Peanut Butter Muffins

Enjoy your three favorite muffin flavors with these Healthy Chocolate Peanut Butter Banana Muffins. Made with simple ingredients and lots of flavor, you’re truly in for a treat!

chocolate peanut butter muffin

A three-for-one kind of treat

Sure, you’ve had banana muffins, chocolate muffins, and peanut butter muffins. But have you ever had all three… in one?

This recipe combines the three classic flavors that we all know and love and mixes them into a delicious batch of healthy chocolate peanut butter banana muffins! It’s like a one stop shop for sweet, savory flavor.

This is one of my favorite recipes because it combines savory and sweet with the nut butter and chocolate/banana combo. I love, love, love to keep these stocked and ready to go in my pantry, as they make the perfect grab-and-go treats!

chocolate muffin

What’s in healthy chocolate peanut butter banana muffins?

This recipe includes all of your standard baking must-haves: oil, eggs, sweetener, and baking soda. But, in addition to those ingredients, we’ll be using things like bananas, peanut butter, and cocoa powder! Oh, and you can’t forget the chocolate chips!

  • Overripe banana
  • Coconut oil
  • Eggs
  • Peanut butter (natural)
  • Maple syrup
  • Vanilla
  • Homemade oat flour (measured after grinding in blender)
  • Cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Chocolate chips (saving some to sprinkle on top before baking)

Tools you’ll need for this recipe

For this recipe you’ll only need 6 main tools. After that, grab your measuring cups and let’s begin!

  • Muffin tin
  • Muffin liners and/or nonstick spray
  • Blender
  • Large mixing bowl
  • Small mixing bowl
  • Stirring utensil

You will also need measuring cups to measure out 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, and 1 cup.

chocolate peanut butter muffin

How to make healthy chocolate peanut butter banana muffins

These muffins don’t require anything fancy, just your standard mix-and-pour muffin making steps! We’ll start by making the oat flour (don’t worry, it’s easy), and then we’ll mix the ingredients and fill the muffin tins!

To begin, preheat the oven to 350F and line a muffin tin with liners and nonstick spray.

To make your homemade oat flour, grind the oatmeal in a blender. Measure it out after it’s blended.

In a large bowl, whisk the mashed banana, coconut oil, eggs, peanut butter, maple syrup, and vanilla until well combined.

Then, in a small bowl, mix the oat flour, cocoa powder, baking powder, baking soda, and salt.

Add the dry ingredients to the wet and stir until combined.

Pour the batter into the muffin tins, filling each slot about 3/4 full. Add more chocolate chips on top, and bake for 18-20 minutes or until a toothpick comes out clean.

chocolate peanut butter muffin batter

Recipe tips & tricks

Whether you’re thinking of making this recipe into a bread or you want to use extra toppings, here are some recipe tips that may help!

Bananas aren’t ripe enough
For these muffins you’ll want some decently ripe bananas. If yours are too firm, however, there’s a way to quickly ripen them! Just stick them in the oven on 300F until the peels turn black, and then they’ll be ready for baking.

Can I make this as bread instead?
Totally! Prepare the ingredients the same way, and then pour the batter into a bread pan rather than a muffin tin. You’ll need to keep a close eye to ensure that it doesn’t overcook.

Mix things up with add-ons
Want to spice up your recipe a bit? Mix up the toppings! Add white chocolate chips, nuts, or even your favorite caramel or chocolate drizzle.

Easy substitution options

If you’re missing an ingredient or two, don’t worry! Many items in this recipe are easy to replace with common kitchen staples.

  • Coconut oil: You can use any similar cooking oil in place of coconut oil.
  • Eggs: Want to veganize your recipe? It’s easy! You can try to use a flax egg or 1/2 cup of applesauce to replace the eggs.
  • Peanut butter: Any nut butter will work in place of peanut butter. Use a 1:1 ratio.
  • Maple syrup: You can use honey or molasses for a natural sweetener option!
chocolate peanut butter muffins in dish

Storing chocolate peanut butter muffins

These muffins can be kept at room temperature as long as they’re in a tightly sealed container. Enjoy for up to 4 days. For a longer window, stick them in the fridge and enjoy within one week.

More tasty muffin flavors to try

I know, I know. You probably want even more muffin ideas. Well, here you go! These recipes are great because they work as desserts, snacks, or even breakfasts!

  • Matcha Blender Muffins
  • Healthy Strawberry Banana Muffins
  • Paleo Sweet Potato Muffins
  • Dark Chocolate Banana Bread Muffins
  • Healthy Apple Cinnamon Muffins

Recipe by Erin Morrissey and Photography by Moriah Sawtelle

chocolate peanut butter muffin
★★★★★ 5 from 46 reviews

Healthy Chocolate Peanut Butter Banana Muffins

Enjoy your three favorite muffin flavors with these Healthy Chocolate Peanut Butter Banana Muffins. Made with simple ingredients and lots of flavor, you’re truly in for a treat!

Prep: 15Cook: 20Total: 35 minutes
Yield 16 muffins 1x
Print Pin it Rate

Ingredients

  • 1 cup mashed overripe banana
  • 1/2 cup coconut oil
  • 2 eggs
  • 1/2 cup natural peanut butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 2 cups homemade oat flour (measured after grinding in blender)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (saving some to sprinkle on top before baking)

Instructions

  1. Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
  2. Make homemade oat flour by grinding oatmeal in a blender, measuring after blended.
  3. In a large bowl, whisk mashed banana, coconut oil, eggs, peanut butter, maple syrup, and vanilla until well combined.
  4. In a small bowl, mix oat flour, cocoa powder, baking powder, baking soda, and salt.
  5. Add dry ingredients to wet and stir until combined. Stir in chocolate chips.
  6. Pour into muffin tin about 3/4 the way full, add more chocolate chips on top, and bake for about 18-20 minutes or until toothpick inserted comes out clean.
  7. Enjoy!
Author: Erin MorrisseyCategory: breakfast, gluten-free, dairy-free,Method: ovenCuisine: AmericanDiet: Gluten Free
chocolate peanut butter muffin

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Celeste says

    Posted on 12/4 at 6:49 pm

    My ultra picky son requests these muffins weekly. They work great for all of our food allergies with a minor substitution of almond butter rather than peanut butter. They are SO good! Thanks Erin!

    Reply
    • Erin says

      Posted on 12/5 at 2:43 pm

      Hi Celeste, so happy he loves them!!

      Reply
  2. Kaitlin B says

    Posted on 5/16 at 7:42 pm

    Delicious! I’ve been dying to try out my Texas sized muffin trays and these did not disappoint! Just had to up the time to about 25 minutes 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 5/19 at 4:17 pm

      Hi Kaitlin, so happy you loved them and great idea!

      Reply
  3. Christie V says

    Posted on 1/3 at 6:14 pm

    These were a hit! A great quick breakfast for school days. I used PB2 powder so only 1 cup of oat flour.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 4:17 pm

      Hi Christie, so happy you loved them!

      Reply
  4. Christie says

    Posted on 1/3 at 6:14 pm

    These were a hit! A great quick breakfast for school days. I used PB2 powder so only 1 cup of oat flour.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 4:17 pm

      Hi Christie, so glad you loved them and made them your own!!

      Reply
  5. Roseann says

    Posted on 8/10 at 7:46 pm

    Perfect sweet treat!! Delicious any time of day. As usual, the recipe is so easy to follow and uses ingredients that we always have on hand.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/11 at 12:10 pm

      Hi Roseann, so happy you enjoyed the muffins so much!

      Reply
  6. Jaleen says

    Posted on 7/25 at 4:44 pm

    Made these today and everyone loved them. Thanks for such an awesome recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/25 at 8:30 pm

      Hi Jaleen, I am so glad you loved the muffins!!

      Reply
  7. Johanna says

    Posted on 6/15 at 10:45 am

    Erring healthy all the time but still craving sweets/pastries- these muffins just hit the spot- – great afternoon snack with my cup of coffee!! Thanks Erin!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/15 at 4:19 pm

      Hi Johanna, so glad you enjoyed the muffins!!

      Reply
  8. Lauren says

    Posted on 6/14 at 11:07 am

    Made these this morning and they are great!! I substituted almond flour for oat flour (the one I had seemed to be a one-to-one ratio) and olive oil for coconut oil based on what I had on hand, and they still turned out awesome! I even put some toffee bits on top of a few and I must say, that added even more of a treat feeling to them. Definitely recommend these!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/14 at 4:10 pm

      Hi Lauren, so glad you enjoyed them and made them your own!!

      Reply
  9. Samantha says

    Posted on 6/13 at 4:38 pm

    Pretty dang good!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/14 at 4:35 pm

      Hi Samantha, glad you liked them!!

      Reply
  10. Cheryl says

    Posted on 6/13 at 2:01 pm

    I made these muffins and my super picky eater loved them. Thank you Erin for all the great recipes.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/13 at 8:05 pm

      Hi Cheryl, so glad you all loved the muffins!!

      Reply
  11. Dani says

    Posted on 6/13 at 1:02 pm

    I made these this week for my newly post partum bestie. So tasty and filled with goodness for her! I double the recipe and added some to a loaf pan which also came out amazing. Another good one ELW!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/13 at 2:17 pm

      Hi Dani, so glad you loved them!!

      Reply
  12. Avery says

    Posted on 6/9 at 6:50 pm

    This recipe is so delicious! Such great flavor! Every recipe Erin makes is amazing!

    Reply
    • Erin says

      Posted on 6/10 at 3:49 pm

      Hi Avery, so glad you loved them! 🙂

      Reply
  13. Rosemarie says

    Posted on 6/9 at 11:38 am

    Could I use almond flour instead of oat flour?

    Reply
    • Erin says

      Posted on 6/9 at 5:00 pm

      Hi Rosemarie, I haven’t tried them with that sub, but yes they should be fine. Just check the ratio first since not all flours are 1:1. Let me know how they come out!!

      Reply
  14. Stephanie says

    Posted on 6/9 at 10:56 am

    Hi! Can I use almond flour instead of oat flour? Thanks!

    Reply
    • Erin says

      Posted on 6/9 at 5:00 pm

      Hi Stephanie, I haven’t tried them with that sub, but yes they should be fine. Just check the ratio first since not all flours are 1:1. Let me know how they come out!!

      Reply
  15. Alexandra VanHaasteren says

    Posted on 4/11 at 8:08 pm

    I can’t even count how many times I’ve made these! They are super moist, delicious, and keep you full! I love something sweet in the morning and these are perfect!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:25 pm

      Hi Alexandra, so happy you love the muffins!

      Reply
  16. Ashley says

    Posted on 4/5 at 5:24 pm

    Made these to fill my chocolate cravings and use some ripe bananas, turned out so good! I ended up using a mix of semi-sweet chocolate chips, chunks, and white chocolate chips because I had a bunch of small leftover bags. The white chocolate went so well in these I think I will always do half and half!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/5 at 8:47 pm

      Hi Ashley, so happy you enjoyed them and great idea!!

      Reply
  17. Maria says

    Posted on 2/28 at 12:55 pm

    SOOO yummy & they don’t taste “healthy” at all! But I’m very glad they are because then I don’t feel bad for eating more than one at a time!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/28 at 8:17 pm

      Hi Maria, I am so glad you enjoyed them so much!

      Reply
  18. America says

    Posted on 2/25 at 11:28 am

    What can I use if I have no bananas? Can I just leave out?

    Reply
    • Erin says

      Posted on 2/25 at 12:36 pm

      Applesauce will be the best sub.

      Reply
  19. Sierra Cohen says

    Posted on 2/2 at 1:26 pm

    These are amazing! Just made them last night and I am already looking forward to making them again to stay stocked up!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/2 at 3:31 pm

      Hi Sierra, so glad you loved them!

      Reply
  20. Maddy says

    Posted on 1/31 at 9:22 pm

    Amazing as always! I didn’t have enough coconut oil so I replaced it with Greek yogurt and it worked perfectly! I just added a splash of almond milk to the batter for moisture. Thanks Erin! Xo

    ★★★★★

    Reply
    • Erin says

      Posted on 1/31 at 10:00 pm

      Hi Maddy, so glad you enjoyed them and made them your own!!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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