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!)
Servings: 12
Equipment
Ingredients
- 1 cup mashed ripe bananas about 2 large bananas
- ½ cup creamy peanut butter
- ⅓ cup honey
- ½ cup applesauce unsweetened
- 1 large egg
- ⅓ cup milk any variety
- 1 teaspoon vanilla extract
- 1 ¾ cup whole wheat flour or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon table salt omit if peanut butter is salted
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350℉ (175℃). Grease or line a 12-cup muffin tin with silicone liners.
- In a mixing bowl, mash bananas until smooth ensuring you have 1 cup mashed ripe bananas. To the banana, add in ½ cup creamy peanut butter, ⅓ cup honey, ½ cup applesauce, 1 large egg, ⅓ cup milk, and 1 teaspoon vanilla extract and mix until well combined.
- In a separate large mixing bowl, whisk together 1 ¾ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon table salt. Add in ½ cup chocolate chips, if using, and toss with flour mixture. Add the wet ingredients into the large mixing bowl with the flour and using a spatula, fold together until just combined.
- Scoop ¼ cup of the batter into each of the 12 muffin cups, so that each cup is about ⅔ 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.
Video
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
