Healthy Peanut Butter Chocolate Banana Muffins

Healthy Peanut Butter Chocolate Banana Muffins are the perfect guilt-free treat! Made with wholesome ingredients like ripe bananas, natural peanut butter, and whole wheat flour, these muffins are moist, flavorful, and packed with protein. Whether for breakfast, a snack, or dessert, they’re a delicious way to satisfy your sweet tooth while staying on track with healthy eating.

Why You’ll Love This Recipe

  • Naturally Sweetened – Uses ripe bananas and honey or maple syrup instead of refined sugar.
  • High in Protein – Peanut butter adds a protein boost for a satisfying snack.
  • Made with Whole Grains – Whole wheat flour adds fiber and nutrients.
  • No Refined Oils – Uses natural peanut butter for a healthier fat source.
  • Kid-Friendly – A fun and nutritious treat kids will love!
Healthy Peanut Butter Chocolate Banana Muffins 10 Healthy Peanut Butter Chocolate Banana Muffins are the perfect guilt-free treat! Made with wholesome ingredients like ripe bananas, natural peanut butter, and whole wheat flour, these muffins are moist, flavorful, and packed with protein. Whether for breakfast, a snack, or dessert, they’re a delicious way to satisfy your sweet tooth while staying on track with healthy eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ripe bananas (mashed)
  • Natural peanut butter
  • Eggs
  • Honey or maple syrup
  • Vanilla extract
  • Unsweetened cocoa powder
  • Whole wheat flour or oat flour
  • Baking soda
  • Salt
  • Dark chocolate chips (optional)

Directions

  1. Preheat the Oven: Set to 350°F (175°C) and line a muffin tin with liners.
  2. Mix Wet Ingredients: In a large bowl, whisk together mashed bananas, peanut butter, eggs, honey (or maple syrup), and vanilla.
  3. Combine Dry Ingredients: In another bowl, mix whole wheat flour, cocoa powder, baking soda, and salt.
  4. Make the Batter: Gradually add dry ingredients to wet ingredients, stirring until just combined. Fold in dark chocolate chips if using.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about ¾ full.
  6. Bake: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

  • Servings: Makes about 12 muffins
  • Prep Time: 10 minutes
  • Bake Time: 18-22 minutes
  • Total Time: 30 minutes

Variations

  • Nut-Free Option – Swap peanut butter for sunflower seed butter.
  • Gluten-Free – Use oat flour or a gluten-free flour blend.
  • Extra Protein – Add a scoop of protein powder to the batter.
  • Crunchy Texture – Mix in chopped nuts like almonds or walnuts.
  • Banana-Free Option – Substitute applesauce for bananas.

Storage/Reheating

  • Storage: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • Freezing: Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature before serving.
  • Reheating: Warm in the microwave for 10-15 seconds for a fresh-baked taste.
Healthy Peanut Butter Chocolate Banana Muffins
Healthy Peanut Butter Chocolate Banana Muffins 11 Healthy Peanut Butter Chocolate Banana Muffins are the perfect guilt-free treat! Made with wholesome ingredients like ripe bananas, natural peanut butter, and whole wheat flour, these muffins are moist, flavorful, and packed with protein. Whether for breakfast, a snack, or dessert, they’re a delicious way to satisfy your sweet tooth while staying on track with healthy eating.

FAQs

Can I use regular peanut butter instead of natural?

Yes, but it may add extra sugar and slightly change the texture.

How do I make these muffins even healthier?

Use oat flour instead of wheat flour and reduce the sweetener.

Can I make these vegan?

Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg).

Can I use almond butter instead?

Absolutely! Almond butter works as a great substitute.

How do I prevent muffins from being dry?

Don’t overmix the batter, and check for doneness with a toothpick.

Can I add more chocolate flavor?

Increase the cocoa powder by 1-2 tablespoons for a richer taste.

Can I turn this into a loaf instead of muffins?

Yes! Bake in a greased loaf pan at 350°F for 45-50 minutes.

How do I make them extra moist?

Add ¼ cup of Greek yogurt or applesauce for extra moisture.

What’s the best way to mash bananas?

Use a fork or a potato masher until smooth.

Can I reduce the sweetness?

Yes, simply reduce the honey or maple syrup by half.

Conclusion

Healthy Peanut Butter Chocolate Banana Muffins are a delicious, nutritious, and easy-to-make treat that’s perfect for any time of the day. Packed with protein, whole grains, and natural sweetness, they offer a satisfying bite without the guilt. Try this recipe today for a wholesome and flavorful muffin everyone will love!

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Healthy Peanut Butter Chocolate Banana Muffins

Healthy Peanut Butter Chocolate Banana Muffins

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  • Author: Kim Cooks Easy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast / Snack
  • Method: Baking

Description

These Healthy Peanut Butter Chocolate Banana Muffins are naturally sweetened with ripe bananas and honey, made with whole wheat flour (or oats), and packed with peanut butter and chocolate for a wholesome treat. They’re perfect for breakfast, snacks, or a grab-and-go dessert!


Ingredients

Units Scale
  • Wet Ingredients:
  • 3 ripe bananas (mashed)
  • 1/2 cup creamy peanut butter (natural, if possible)
  • 1/4 cup honey or maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (or regular milk)
  • Dry Ingredients:
  • 1 1/2 cups whole wheat flour (or oat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Mix-ins:
  • 1/2 cup dark chocolate chips (or mini chocolate chips)
  • 1/4 cup chopped nuts (optional)

Instructions

  • Preheat & Prepare:
  • Preheat oven to 350°F (175°C).
  • Line a 12-cup muffin tin with liners or lightly grease with cooking spray.
  • Mix Wet Ingredients:
  • In a large bowl, mash the bananas.
  • Add peanut butter, honey (or maple syrup), egg, vanilla, and almond milk. Mix until smooth.
  • Combine Dry Ingredients:
  • In another bowl, whisk together whole wheat flour, baking soda, cinnamon, and salt.
  • Mix the Batter:
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  • Fold in chocolate chips and nuts (if using).
  • Fill Muffin Cups:
  • Divide the batter evenly among the 12 muffin cups.
  • Sprinkle a few extra chocolate chips on top if desired.
  • Bake:
  • Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Enjoy!

Notes

  • Make it gluten-free: Swap whole wheat flour for oat flour or almond flour.
  • Dairy-free: Use almond milk and dairy-free chocolate chips.
  • Extra protein: Add 1 scoop of vanilla or chocolate protein powder and reduce the flour slightly.
  • Storage: Store in an airtight container at room temp for 3 days or freeze for up to 3 months.

Nutrition

  • Calories: ~190
  • Sugar: ~9g
  • Sodium: ~120mg
  • Fat: ~9g
  • Saturated Fat: ~2g
  • Unsaturated Fat: ~6g
  • Trans Fat: ~0g
  • Carbohydrates: ~24g
  • Fiber: ~3g
  • Protein: ~5g
  • Cholesterol: ~15mg

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