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
- Peanut butter (natural)
- Maple syrup
- Homemade oat flour (measured after grinding in blender)
- Cocoa powder
- Baking powder
- Baking soda
- 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
- 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.
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.
- 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)
- 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.
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