These healthy peanut butter banana muffins are naturally sweetened and packed with proteins! They are truly the perfect pick-me up snack or breakfast.
These Healthy Peanut Butter Banana Muffins are:
- Maple sweetened banana muffins.
- Packed with proteins, thanks to the peanut butter.
- A one-bowl muffins recipe and so easy to make.
- Super moist, we’re using 3 bananas 🙂
Overripe Bananas
You’ve probably heard it…The key to a good banana muffins recipe is to make sure your bananas are overripe. It has to have dark spots!
How to ripen bananas?
- You can place them into a paper bag, cover it and leave at room temperature for one day. You can also add an apple to the bag to speed up the process.
- Place them in the oven at 400F for 5 minutes.
Ingredient List
- Overripe bananas: you’ll need 3 bananas for this recipe.
- Peanut butter: choose creamy natural peanut butter. You can also use regular peanut butter if this is what you have on hand.
- Flour: a mix of all purpose flour and whole wheat flour.
- Chocolate: use 50% dark chocolate chips.
- Milk: cow milk or plant-based.
- Maple syrup: you can also use honey.
- Other ingredients: vanilla extract, cinnamon, baking powder, baking soda and salt.
Expert Tips for the Perfect Peanut Butter Chocolate Muffins
- Make sure you use overripe bananas! It will give the sweet taste to the muffins, plus helping with the texture, making them super moist.
- Don’t over mix the batter.
- Make sure your muffins are cooked. If the toothpick comes out clean, that means your muffins are cooked.
- Transfer to a plate or cooling rack to stop the cooking process.
Freezer-friendly
Simply transfer the cooled muffins to a ziploc bag or airtight container and freeze for up to 3 months.
One-Bowl Peanut Butter Banana Muffins
4
servings15
minutes20
minutes35
minutesThese healthy peanut butter banana muffins are naturally sweetened and packed with proteins! They are truly the perfect pick-me up snack or breakfast.
Ingredients
3 overripe bananas
2 eggs (room temperature preferably)
1 cup of creamy natural peanut butter*
¼ cup of maple syrup (or honey)
½ cup of milk of choice
1 tbsp of vanilla extract
½ cup of white all-purpose flour
½ cup of whole wheat flour (or swap for white all-purpose flour)
½ tsp of ground cinnamon
1 tsp of baking powder
1 tsp of baking soda
¼ tsp of salt
½ cup of chocolate chips (50% dark chocolate)
Instructions
- Preheat the oven to 350F and place the grill in the middle. Line 12 standard-size muffin cups with paper liners.
- In a big bowl, mashed the bananas with a fork to get a puree. Add: the eggs, peanut butter, maple syrup, milk and vanilla extract. Whisk together. Add the flours, cinnamon, baking powder, baking soda and salt. Mix with a spatula to get a creamy batter.
- Gently fold the chocolate chips into the batter. Divide batter evenly between 12 muffin cups. Bake for 20-23 minutes, until the toothpick inserted comes out clean.
- Transfer the muffins to a cooling rack or a plate to cool down completely.
Notes
- Peanut butter: You can also use regular peanut butter if this is what you have on hand.
- Freezer-friendly: Simply transfer the cooled muffins to a ziploc bag or airtight container and freeze for up to 3 months.
