Peanut butter pairs well with anything in my book. But peanut butter, banana, and chocolate chips– all in muffin form? My dream! These peanut butter banana chocolate chip muffins are the perfect way to use the brown bananas on your counter. A major plus is that these muffins are perfect for many tastebuds as they are gluten & dairy free as well as vegetarian. They are sure to please a crowd and picky eaters!
What ingredients do you need?
You know the bananas that have been sitting on your counter for a week that you kept telling yourself to eat? And now you want nothing to do with them? This recipe will give them another life. In fact, the best banana muffins are made with bananas with brown spots that are undesirable for anything else.
Just two eggs are needed for this recipe. If you are wanting to make the muffins vegan, see the notes below.
Natural Peanut Butter
This recipe works best with natural peanut butter. Look for peanut butter with only two ingredients on the label: peanuts & salt! Natural peanut butter has a runnier consistency than other kinds of peanut butter.
Pure Maple Syrup
This recipe calls for pure maple syrup. Pure maple syrup is more expensive than other “syrups” but the maple flavor gives these muffins an amazing flavor. I typically buy maple syrup from Costco in bulk size.
Oat flour gives the recipe great flavor and texture. If you want to ensure this recipe is gluten-free, make sure to use certified gluten-free oats. One Degree Organic Foods Rolled Oats is the brand I prefer. They are certified gluten-free and also glyphosate free. To create oat flour, you blend old-fashioned oats until a fine powder is created. To yield 1 cup of oat flour, I typically blend about 1 ¼ cups of oats.
Baking Powder, Baking Soda, Cinnamon, and Salt
I prefer to use the Bob’s Red Mill brand of baking powder because it is aluminum free.
If you eat gluten or dairy-free, make sure to select chocolate chips that fall under those categories. My favorite dairy-free brands are Enjoy Life, Lily’s, and Trader Joes Dark Chocolate Chips. I have used both regular-sized chocolate chips and mini chocolate chips–both work great!
What equipment do you need?
For this recipe, you will need a large mixing bowl, measuring cups and spoons, a spatula or spoon, a standard muffin pan (12 muffins), and cupcake liners. I also prefer to use a cookie scoop to quickly fill the cupcake liners.
How is it done?
Begin by preheating the oven to 350 degrees Fahrenheit. Next, line a 12-cup muffin tin with muffin liners and spray each liner with non-stick spray. This will help prevent any sticking and make it easy to remove the cupcake liners.
In a large bowl, mash the bananas well. Next, stir in the eggs, vanilla, maple syrup, and peanut butter until combined and smooth. Next, add the oat flour, baking powder, baking soda, salt, and cinnamon and stir until just combined. Do not overmix! Gently stir in the chocolate chips.
Evenly distribute the batter into each lined muffin tin so that it is about ½-⅔ full. Bake in the oven at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
These muffins are great for a quick breakfast or snack. I prefer to store the muffins in the fridge for up to a week. To make the muffins last longer, store them in an air-tight container in the freezer. Take the muffins out for 20 minutes before serving to allow them to thaw. I will often double the recipe to make 24 muffins and place half in the freezer, and half in the fridge.
Is it GF/DF/V?
Yes, this recipe is gluten-free and dairy-free, as long as you ensure your oats are certified gluten-free and the chocolate chips are dairy-free. In order to make the recipe vegan, you could substitute the eggs with flax eggs (see notes below). As always, ensure that all of your ingredients fit your dietary needs.
If you make these muffins, please let us know how they turn out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Peanut Butter Banana Chocolate Chip Muffins
- 3 mashed bananas
- 2 eggs
- 2 tsp vanilla
- 1/4 cup maple syrup
- 2/3 cup peanut butter
- 1 cup oat flour (see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12-cup muffin tin with muffin liners and spray each liner with non-stick spray.
- In a large bowl, mash the bananas well. Next, stir in the eggs, vanilla, maple syrup, and peanut butter until combined and smooth.
- Next, add the oat flour, baking powder, baking soda, salt, and cinnamon and stir until just combined. Do not overmix! Gently stir in the chocolate chips.
- Evenly distribute the batter into each lined muffin tin so that it is about ½-⅔ full.
- Bake in the oven at 350 degrees for 15-18 minutes or until a toothpick comes out clean
The recipe can be found on My Fitness Pal by searching "BWB Peanut Butter Banana Chocolate Chip Muffins."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.