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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!
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!
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.
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.
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!
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
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
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!
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
- Preheat oven to 350F and line a muffin tin with liners and nonstick spray.
- Make homemade oat flour by grinding oatmeal in a blender, measuring after blended.
- In a large bowl, whisk mashed banana, coconut oil, eggs, peanut butter, maple syrup, and vanilla until well combined.
- In a small bowl, mix oat flour, cocoa powder, baking powder, baking soda, and salt.
- Add dry ingredients to wet and stir until combined. Stir in chocolate chips.
- 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.
- Enjoy!
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 🙂
Tasnia says
Okay I have made a million things from your blog and they have all been great but these were THE best. So moist and chocolatey, tasted like chocolate cake!! Perfect texture.
★★★★★
Erin says
Hi Tasnia, so glad you liked them!!
Becca says
These are SO delicious! They are rich and dense and super filling. I only had enough oats to make 1 cup, so I did a half all purpose flour, and they came out great. I made mini-muffins. Baked them for 10 minutes, and they’re the perfect snack throughout the day. Thanks for another AMAZING recipe Erin!
★★★★★
Erin says
Hi Becca, thanks for your kind words and glad you enjoyed them!
Aja says
These are AMAZING. They are just how I remember those giant chocolate Costco muffins that I can no longer eat because I’m allergic to gluten. I think they’ll be my new go to for over ripe bananas! Made just as the recipe suggested but next time I’ll try subbing the maple syrup for date purée and maybe at some point the coconut oil for apple sauce.
Well done!!
★★★★★
Erin says
Hi Aja, so happy you enjoyed them so much!!
Jenny Hsu says
Every time I try a new Erin Luces Whole recipe, it becomes my new favorite. These muffins are so good! Rich, not overly sweet, and with healthier options. Love them!
★★★★★
Erin says
Hi Jenny, I am so happy you love the muffins and thanks for your support!! 🙂
Laura says
Just pulled my muffins out of the oven and they are awesome!! Not overly sweet, but totally fulfills the craving. Will for sure make these again. (I used GF oats, 2 medium sized bananas w/o measuring and only half a cup of chocolate chips).
★★★★★
Erin says
Hi Laura, I am so happy you loved them!!!
Shelby says
I used store bought oat flour and only had about 1 cup and 1/3 I also didn’t have quite 1/2 cup of coconut oil but followed the rest of the recipe to a T (well besides putting them in the fridge due to have an appointment) and they turned out amazing. I absolutely love these muffins and will make them again!!
★★★★★
Erin says
Hi Shelby, so happy you enjoyed them!!
Katie says
I always make the same banana bread when I have overripe bananas so I was looking for a switch-up & these muffins did not disappoint!! The chocolate PB banana combo is perfect!
★★★★★
Erin says
Hi Katie, so glad you liked them! 🙂
Whit G says
I am GF and am always looking for yummy treats that I can make and eat. I made these last week after seeing them a few times on IG and really enjoyed them! I did not get my oat flour fine enough (probably needed more time in the food processor) but they still turned out great! My kids loved them and I loved that they had some good ingredients in them. I’ve recommended them to friends already and will definitely make again!
★★★★★
Erin says
Hi Whit, thanks for sharing! I am so happy you and your kids both enjoyed them!
Sarah says
Made these tonight. Used the food processor to blend the oats into flour. They were amazing! So moist and chocolatey. And not a hard recipe at all. Thanks for the great recipe!
★★★★★
Erin says
Hi Sarah, so glad you loved the muffins!!
Alyssa says
I loveeed these muffins! they are soo moist and soo delicious! Thank you for continuing to share such delicious and healthy recipes!!
★★★★★
Erin says
Hi Alyssa, I am so happy you enjoyed it!!
Michelle says
One of my favorite muffin recipes on your site! Delicious and as always, very easy to throw together. A good dessert with the perfect amount of sweetness.
★★★★★
Erin says
Hi Michelle, so happy you enjoyed them!!
Julia says
Very important to finely grind the oats! I don’t think my blender was quite strong enough because there were still pretty visible oat pieces in mine which was quite odd for the texture and made them fall apart. Absolutely delicious flavor though.
★★★★★
Erin says
Hi Julia, I am so glad you enjoyed it and hmm possibly. You can also try grinding them longer. Hope they come out better next time!!
Chelsea Broome says
Just so everyone knows. It is a huge misconception that coconut oil is healthy to consume. Mayo Clinic and Harvard University say it can contribute to heart disease because of the extremely high saturated fat content. This is especially true when eaten regularly. They say it is good to put on the skin and hair to moisturize, but it should not be eatten. More vegans need to know this because coconut oil is an ingredient in almost everything that says vegan. I make my own recipes where I can use healthier oils now. Could I switch it to avocado oil instead?
Erin says
Hi Chelsea, yes you can definitely use avocado oil instead. Let me know how the muffins come out!
sarah says
Very yummy and easy to put together! Made 12 muffins and 8 mini muffins. Mine were slightly dry but still very tasty!
★★★★★
Erin says
Hi Sarah, so glad you liked it and hmm they were just probably baked a little too long. Check them more frequently next time and hope they come out better!
Ashley says
Delish! So easy to make and with simple ingredients you probably already have on hand if you are into cleaner baking 🙂 thanks for another great one, Erin!
★★★★★
Erin says
Hi Ashley, I am so glad you enjoyed them so much!
Megan says
Chocolate, peanut butter, and bananas. The best combo and my favorite things
★★★★★
Erin says
Hi Megan, I am so happy you enjoyed them!
Maddie says
10/10
I ate 3 the day I made them. My favorite was to microwave them and then lather with peanut butter… I can’t lie, I also added icing to a few of them 😂
★★★★★
Erin says
Hi Maddie, I am so happy you loved them and great ideas!!
Ella says
Another amazing recipe!! Ate like 3 a day lol
★★★★★
Erin says
Hi Ella, I am so happy you liked them!
Andi says
These are amazing! Made with store bought out flour and they came out perfect! You seriously can’t go wrong with pb and chocolate. Delicious!!
★★★★★
Erin says
Hi Andi, so glad you enjoyed the muffins!
Erika says
Love this muffin recipe! I used olive oil instead of coconut oil and it came out great. They are moist and delicious. I take one with me in the mornings while I am driving to go to my workout class and it’s the best.
★★★★★
Erin says
Hi Erika, I am so glad you liked it and made it your own!!