These banana chocolate chip peanut butter muffins are an easy and delicious snack with wholesome ingredients. They are gluten-free and easily made dairy-free and perfect for snack prep. It's a great way to use up those extra bananas!
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Why You’ll Love These Peanut Butter Banana Chocolate Chip Muffins
- The banana flavor and peanut butter flavor is the perfect combo.
- It's an easy way to use up overripe bananas.
- These tender muffins are a great breakfast or snack the whole family will love.
Ingredient Notes
- Medium mashed bananas- use extra ripe bananas for this recipe. The more brown spots the better.
- Eggs
- Vanilla extract
- Pure maple syrup
- Natural peanut butter- we prefer to use smooth peanut butter. You can swap the peanut butter for almond butter or cashew butter, but you will have slightly different results.
- Oat flour- make your own oat flour or use store bought. To make your own, simply blend old-fashioned oats in a high speed blender until you have a fine powder.
- Baking powder, baking soda, and salt
- Cinnamon
- Chocolate chips- semi-sweet chocolate chips are our favorite, but feel free to use milk or dark chocolate chips, or even mini chocolate chips or peanut butter chips as well. Feel free to add extra chocolate chips as well. For a dairy-free chocolate chip, we recommend Enjoy Life.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Measuring cups and spoons
- Large mixing bowl
- Spatula
- Muffin pan
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with muffin liners and spray each liner with non-stick spray.
Step 2: In a large bowl, mash the bananas well. Next, stir in the eggs, vanilla, maple syrup, and peanut butter until combined and smooth.
Step 3: 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.
Step 4: Gently stir in the chocolate chips.
Step 5: Evenly distribute the muffin batter into each lined muffin tin so that it is about ⅔ full. Bake in the oven at 350 degrees for 15-18 minutes or until a toothpick comes out clean.
Tips & Variations
- Feel free to use a mini muffin pan to make mini muffins.
- You can use paper liners or silicone liners for this recipe.
- We like to make a double batch and store in the freezer to have them on hand for a yummy treat or snack.
FAQ
Store these muffins in an airtight container in the fridge for up to 5 days or the freezer for up to 3 months. Simply pull it out of the freezer and let it thaw at room temperature before eating. Alternatively, microwave for 15 second increments until warmed to your preference.
These simple muffins are gluten-free and vegetarian. To make them dairy-free, simply use dairy-free chocolate chips. For a vegan version, we recommend trying a flax egg as a substitute for the egg as listed in the recipe notes.
If you like these chocolate chip banana muffins, check out a few of our other delicious muffins:
If you make this easy muffin recipe, please let us know how it turns 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
Ingredients
- 3 medium mashed bananas
- 2 eggs
- 2 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ⅔ cup natural peanut butter
- 1 cup oat flour (see notes)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips
Instructions
- 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, add the eggs, vanilla, maple syrup, and peanut butter and mix 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 ⅔ full.
- Place the pan in the oven and bake for 15-18 minutes or until a toothpick comes out clean.
Notes
NUTRITION
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.
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