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    Peanut Butter Banana Muffins with Chocolate Chips

    Breads and Muffins Snacks August 8, 2023 | By Kristen Chidsey | 27 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    These Peanut Butter Banana Muffins are light, fluffy, and studded with chocolate chips. They are lower in fat and sugar, making these muffins perfect for a wholesome breakfast or a healthy treat.

    Packed with peanut butter, sweet, ripe bananas, and studded with chocolate chips, these Peanut Butter Banana Muffins are a favorite muffin recipe!

    These peanut butter muffins taste decadent, yet are made with whole grain, naturally sweetened, and oil-free, making these muffins suitable for an adult or kid-friendly healthy snack option.

    Baked Peanut Butter Banana Muffins next to cooling rack


    I have shared A LOT of muffin recipes with you all. From healthy blueberry muffins to applesauce muffins to chocolate zucchini muffins, I love muffins of all kinds.

    But today, I am sharing with you my all-time favorite muffin recipe: Peanut Butter Banana Muffins.

    The combination of creamy peanut butter and rich chocolate is one of the best food combinations ever, as is proven in decadent desserts like Homemade Peanut Butter Cups and Peanut Butter Blossom Cookies. Add in sweet bananas, and WOW! Perfection.

    Not only are these peanut butter banana muffins loaded with peanut butter and banana flavor, but this recipe is pretty healthy as well, unlike those previously mentioned decadent desserts😉

    Healthy Peanut Butter Banana Muffins

    • No added oil. Peanut Butter replaces the need to add oil to the muffins, and the natural, healthy fat from the peanut butter keeps these muffins fluffy and tender and of course adds a rich peanut butter flavor.
    • Naturally Sweetened. Instead of using refined sugars, the natural sweetness of the bananas and the applesauce, along with honey, sweeten these peanut butter banana muffins. Keep in mind that most brands of chocolate chips do contain refined sugar, but everything in moderation, right?!
    • Whole grain. Instead of using all-purpose flour, this recipe for peanut butter bananas is made with whole white flour. White wheat flour is 100% whole grain, yet creates a light, tender muffin.

    Notes on Key Ingredients

    Ingredients for PB Muffins labeled on counter.
    • Ripe Bananas: This is the time to use those brown bananas! The riper the banana, the more sweet these banana peanut butter muffins will be.
    • Peanut Butter: Use natural, creamy peanut butter for best results.
    • Applesauce: Be sure to use unsweetened applesauce to keep the added sugar to a minimum.
    • Honey: Feel free to use maple syrup but the honey really pairs well with the peanut butter and banana flavor in these muffins.
    • Flour: I recommend using whole white wheat flour, which is 100% whole grain, but bakes up lighter and fluffier than 100% whole wheat flour. I have also tested this recipe using whole all-purpose flour and a 1:1 gluten-free all-purpose flour blend with great results.
    • Milk: Use your favorite dairy or non-dairy milk.
    • Chocolate Chips: The chocolate chips are optional, but do add a nice flavor. Semi-sweet morsels or mini chocolate chips both are great options.

    Substitutions & Modifications for Ingredients

    • Egg-free Muffins: Replace the egg by mixing together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let that sit for 5 minutes before adding to the batter.
    • Dairy-Free Muffins: To keep these peanut butter banana muffins dairy-free, use your favorite non-dairy milk and dairy-free chocolate chips.
    • Vegan-Friendly Muffins: I have made vegan-friendly peanut butter banana muffins MANY times with great success. First, replace the honey with maple syrup. You will also want to prepare a flax egg by mixing together 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace the egg. And finally, use non-dairy milk and dairy-free chocolate chips.
    • Gluten-Free Option: I have made tested this recipe using 1:1 gluten-free flour with great success.

    Tips for Making Peanut Butter Banana Muffins

    This recipe for peanut butter banana muffins comes together easily, and you will find the detailed instructions in the recipe card. However, I do want to walk you through a few expert tips to ensure your peanut butter muffins turn out fluffy, moist, and delicious.

    Tip#1: Mash the bananas first. It is best to mash your bananas up first in a small mixing bowl, before adding the peanut butter, applesauce, honey, egg, milk, and vanilla. That will help to ensure that the bananas are evenly distributed throughout each muffin and make it easier to combine the ingredients.

    Bowl with mashed bananas next to banana peels.

    Tip #2: Add the chocolate chips to the dry ingredients. After whisking together the dry ingredients together, add the chocolate chips directly to the flour mixture and toss them in the flour to coat. This helps the chocolate chips not sink to the bottom of the peanut butter banana muffins.

    Bowl with dry ingredients for peanut butter muffins.

    Tip #3. Don't overmix the muffin batter. Add the wet ingredients to the dry ingredients and fold the ingredients together using a wooden spoon or spatula until JUST combined and the flour is fully moistened. You don't want to over-mix, as this will activate the gluten and result in dense, tough banana muffins.

    Peanut Butter Banana Muffin Batter in mixing bowl.

    Tip #4: Use an ice cream scoop to keep muffins even in size. You want to fill each muffin cup with about ¼ cup of the peanut butter banana muffin batter. I love using an ice cream scoop to do this as it is a mess-free way to dish out the batter.

    Banana Peanut Butter Muffins in muffin tin topped with chocolate chips.

    Tip#5: Bake until muffins are just set. You want to bake the muffins until the tops of the muffins are puffed up and set. Overbaking the muffins will result in dried-out peanut butter muffins.

    Baked Banana Peanut Butter Muffins on cooling rack.

    How to Store Peanut Butter Banana Muffins

    Because these Peanut Butter Banana Muffins are made with whole grains and no preservatives, they should only be kept at room temperature for 2 days in an airtight container. Therefore, I recommend storing these muffins in an airtight container in the refrigerator, where they will last up to 5 days.

    Alternatively, you can freeze the muffins in an airtight freezer-safe container for up to 3 months.

    More Favorite Banana Recipes

    • Healthy Banana Bread
    • Banana Breakfast Cookies
    • Banana Oat Pancakes
    • Homemade Banana Pudding
    • Banana Cake
    • Pumpkin Banana Muffins
    • Banana Chocolate Chip Bars

    If you gave these Peanut Butter Banana Muffins a try, I would love for you to leave a comment and review below. 

    Healthy Banana Muffin next to cooling rack with chocolate chips

    Peanut Butter Banana Muffins with Chocolate Chips

    Made with peanut butter and chocolate chips, this is the BEST recipe for Banana Muffins! So tender and perfectly sweet, yet loaded with whole grains and naturally sweetened (minus the chocolate chips!)
    4.91 from 11 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 214kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 cup mashed ripe bananas about 2 large bananas
    • ½ cup creamy peanut butter
    • â…“ cup honey
    • ½ cup applesauce unsweetened
    • 1 egg
    • â…“ cup milk any variety
    • 1 teaspoon vanilla extract
    • 1 ¾ cup whole wheat flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt omit if peanut butter is salted
    • ½ cup chocolate chips optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 350 degrees F. Grease or line a 12-cup muffin tin with silicone liners.
    • In a large mixing bowl, mash the banana until smooth. Add in peanut butter, applesauce, honey, vanilla, egg, vanilla, and milk and mix well. 
    • Stir together the flour, salt, baking soda, and baking powder in another small bowl. Add in chocolate chips, if using, and toss with flour mixture. 
    • Mix together the wet and dry ingredients until just combined. Scoop ¼ cup of the batter into each of the 12 muffin cups, so that each cup is about â…”rds of the way full. Top with additional chocolate chips if desired.
    • Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of the muffin.
    • Allow the muffins to cool for 5 minutes in muffin tin and then remove them from muffin pan and cool completely on wire rack. 

    Equipment Needed

    • muffin cup liners
    • muffin tin

    Notes

    Peanut Butter: Use creamy shelf-stable or refrigerated natural peanut butter. If your peanut butter is salted, omit the added salt from the recipe.
    Egg-free Muffins: Replace the egg by mixing together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let that sit for 5 minutes before adding to the batter.
    Dairy-Free Muffins: To keep these peanut butter banana muffins dairy-free, use your favorite non-dairy milk and dairy-free chocolate chips.
    Vegan-Friendly Muffins: Replace the honey with maple syrup, use a flax egg, non-dairy milk, and dairy-free chocolate chips.
    Gluten-Free Option: I have made tested this recipe using 1:1 gluten-free flour with great success.
    Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. 

    Nutrition

    Calories: 214kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 252mg | Potassium: 240mg | Fiber: 3g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Banana Baked Oatmeal
    Oatmeal Chocolate Chip Muffins »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

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    1. Justine

      February 28, 2019 at 5:03 pm

      5 stars
      Love these! They're great for our busy mornings.

      Reply
      • Kristen Chidsey

        February 28, 2019 at 5:10 pm

        Awesome, I love hearing that!

        Reply
    2. Megan

      March 10, 2017 at 9:36 am

      Such a wonderful combination of flavors!

      Reply
      • Kristen Chidsey

        March 10, 2017 at 10:07 am

        Thanks Megan!

        Reply
    3. Debra

      February 25, 2016 at 12:21 pm

      5 stars
      Perfect treat, what a yummy muffin! Did some tweeting & yum'd your delicious recipe, stopping by from #FoodieFriDIY - come see us again this week with another amazing combination!

      Reply
    4. Jade

      February 18, 2016 at 12:11 am

      These look so decadent! Kind of like a healthier donut!

      Reply
      • Kristen Chidsey

        February 18, 2016 at 9:23 am

        Yes, that is a great way to think of it Jade 🙂

        Reply
    5. Caroline | carolinescooking

      February 17, 2016 at 8:06 pm

      Ooh, yum, these sound so delicious! Just my kind of muffin.

      Reply
      • Kristen Chidsey

        February 18, 2016 at 9:23 am

        They are pretty awesome Caroline 🙂

        Reply
    6. Jessica

      February 17, 2016 at 3:49 pm

      Love the peanut butter filling! Wish I had one to get through the afternoon!

      Reply
      • Kristen Chidsey

        February 17, 2016 at 5:31 pm

        Wish I could send one your way!

        Reply
    7. allie

      February 17, 2016 at 2:37 pm

      I'll take one baker's dozen to go. 🙂 Love these muffins, Kristen. A real treat to have peanut butter, chocolate and banana bread in a muffin. Score!!!!

      Reply
      • Kristen Chidsey

        February 17, 2016 at 5:31 pm

        Thanks Allie--they are pretty awesome 🙂

        Reply
    8. Summer

      February 17, 2016 at 2:22 pm

      Mmmm These muffins look incredible ♥

      summerdaisy.net

      Reply
      • Kristen Chidsey

        February 17, 2016 at 5:31 pm

        Thanks so much Summer!

        Reply
    9. Denise Wright

      February 17, 2016 at 1:19 pm

      Oh my goodness do these look good! I wish I had a bunch right now! Chocolate peanut butter anything works for me.

      Reply
      • Kristen Chidsey

        February 17, 2016 at 5:32 pm

        Me too Denise!

        Reply
    10. Analida

      February 17, 2016 at 6:49 am

      5 stars
      Love these! I could go for a couple with my morning coffee!

      Reply
      • Kristen Chidsey

        February 17, 2016 at 12:14 pm

        They would go great with coffee for sure!

        Reply
    Newer Comments »

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    These Peanut Butter Banana Muffins are light, fluffy, and studded with chocolate chips. They are lower in fat and sugar, making these muffins perfect for a wholesome breakfast or a healthy treat.

    Meet Kristen

    Kristen Chidsey with apron on in front of vegetables in kitchen.

    Hi! I'm Kristen. It is my honor and passion to share easy, wholesome recipes with you to in turn share your loved ones. These tried and true recipes will help you make delicious, family-friendly meals without stress! Read more

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    These Peanut Butter Banana Muffins are light, fluffy, and studded with chocolate chips. They are lower in fat and sugar, making these muffins perfect for a wholesome breakfast or a healthy treat.

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