Chocolate Peanut Butter Banana Muffins Recipe

These Chocolate Peanut Butter Banana Muffins are soft, moist, fluffy, and simple to prepare. Made with whole wheat flour, ripe bananas, peanut butter, honey, applesauce, cocoa powder, and dark chocolate chips, they make a delicious breakfast, snack, or healthier dessert. Each muffin has a rich chocolate flavor with just the right amount of peanut butter and banana in every bite.

You may also love my oatmeal protein muffins or my Olympic Village chocolate muffins.

There is so much to enjoy about these healthy chocolate banana muffins. They are naturally sweet from ripe bananas and honey, wonderfully tender from applesauce, and extra satisfying thanks to creamy peanut butter and chocolate chips. The combination of chocolate, banana, and peanut butter makes them taste indulgent, while the wholesome ingredients keep them balanced enough for breakfast or an afternoon snack.

This chocolate peanut butter banana muffin recipe is also great for meal prep. Bake a batch at the beginning of the week, store them in the refrigerator, or freeze them for later. They are easy to grab on busy mornings and delicious with coffee, tea, or a glass of milk.

Looking for more muffin recipes? Try these Banana Oatmeal Muffins or these Healthy Zucchini Muffins.

Recipe Summary

• Easy to make. This muffin recipe takes about 15 minutes to prepare and 20 to 25 minutes to bake. The steps are simple, and the ingredients are easy to mix by hand.
• Moist and fluffy. Mashed bananas, applesauce, peanut butter, and coconut oil help create a tender muffin texture without making the batter heavy.
• Great for breakfast or dessert. These chocolate banana muffins are rich enough to satisfy a sweet craving but made with everyday ingredients that work well for a morning meal or snack.
• Freezer-friendly. Make a batch ahead of time and freeze the extras. When you need a quick breakfast, just thaw and warm one before serving.

Ingredients needed

Here is a quick look at the ingredients you will need to make these chocolate peanut butter banana muffins. Exact measurements are listed in the recipe card below.

• Whole wheat flour: Adds structure and a wholesome flavor. You may also use all-purpose flour or a gluten-free flour blend if preferred.
• Unsweetened cocoa powder: Gives the muffins their rich chocolate flavor.
• Baking soda and baking powder: Help the muffins rise and become fluffy.
• Kosher salt: Balances the sweetness and enhances the chocolate flavor.
• Ripe bananas: Spotted bananas are best because they mash easily and add natural sweetness.
• Honey: Sweetens the muffins. Agave or maple syrup can also be used.
• Egg: Helps bind the batter together.
• Unsweetened applesauce: Adds moisture without needing extra oil.
• Coconut oil: Keeps the muffins soft and tender. Another neutral oil may be used.
• Creamy peanut butter: Adds nutty flavor and richness.
• Dark chocolate chips: Make every bite extra chocolatey. Use dairy-free or sugar-free chocolate chips if needed.

How to make chocolate banana muffins

• Preheat the oven. Set the oven to 375°F and place a rack in the center. Line a muffin tray with muffin liners and set it aside.
• Combine the dry ingredients. In a mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt.
• Mash the bananas. Peel the bananas and place them in a bowl. Mash well until mostly smooth and no large lumps remain.
• Mix the wet ingredients. Add the honey, egg, unsweetened applesauce, coconut oil, and peanut butter to the mashed bananas. Beat or whisk until the mixture is well combined.

• Combine wet and dry ingredients. Gently fold the dry mixture into the banana mixture. Add the chocolate chips and fold again just until incorporated. Avoid overmixing.
• Bake the muffins. Divide the batter evenly among the muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool before serving. Remove the muffins from the oven and allow them to cool at room temperature before enjoying.

Tips and substitutions

• Use ripe bananas: The riper the bananas, the easier they are to mash and the more flavor they add to the muffins.
• Choose unsweetened applesauce: Sweetened applesauce contains added sugar, so unsweetened is the best option for this recipe.
• Do not overmix the batter: Fold the ingredients gently until just combined. Overmixing can make muffins dense instead of light and fluffy.
• Flour options: Regular whole wheat flour, white whole wheat flour, all-purpose flour, or a gluten-free flour blend can work in this recipe.
• Oil substitutions: Coconut oil may be replaced with another neutral oil. Olive oil can be used, but it may slightly change the flavor.
• Chocolate chips: Dark chocolate chips are delicious here, but you can use dairy-free or sugar-free chocolate chips depending on your preference.

Common Questions about muffins

Other breakfast recipes

• Apple Cinnamon Muffins
• Lemon Blueberry Baked Oatmeal Breakfast
• Feta and Spinach Baked Egg Cups
• Double Chocolate Banana Bread
• Blueberry Protein Pancake Recipe
• Paleo Lemon Poppy Seed Muffins

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• Mixed Berry Cobbler
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• Dubai Chocolate Bars
• Lemon Pound Cake
• Cranberry Bliss Bars
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Chocolate Peanut Butter Banana Muffins

By: Rena Awada

Servings: 12 muffins

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Moist and fluffy chocolate peanut butter banana muffins made with whole wheat flour, honey, applesauce, cocoa powder, and dark chocolate chips.

Video

Ingredients

• 1 cup whole wheat flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3 ripe bananas
• 1/2 cup honey
• 1 large egg
• 1/3 cup unsweetened applesauce
• 2 tablespoons coconut oil
• 1/2 cup creamy peanut butter
• 1 cup dark chocolate chips

Instructions

• Preheat the oven to 375°F and place a rack in the center of the oven. Line a muffin tray with muffin liners and set it aside.
• In a mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and kosher salt. Set aside.
• Peel the ripe bananas and place them in a large bowl. Mash until smooth and no large lumps remain.
• Add the honey, egg, unsweetened applesauce, coconut oil, and creamy peanut butter to the mashed bananas. Mix until well combined.
• Fold the dry ingredients into the banana mixture. Add the dark chocolate chips and gently fold again. Do not overmix.
• Spoon the batter evenly into the prepared muffin tray. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven and let them cool at room temperature before serving.

Notes

• Whole wheat flour: Regular whole wheat flour or white whole wheat flour both work well. White whole wheat flour may produce a slightly softer texture.
• Bananas: Use ripe bananas for the best flavor and easiest mashing.
• Applesauce: Choose unsweetened applesauce to avoid extra added sugar.
• Coconut oil: You can substitute another neutral oil. Olive oil may be used, but it can affect the flavor.
• Do not overmix: Fold the batter gently until just combined to keep the muffins soft and fluffy.
• Storage: Store muffins in an airtight container or zip-top bag in the refrigerator for up to 4 to 5 days. Reheat before serving if desired.
• Freezing: Let the muffins cool completely, then freeze in an airtight container or freezer-safe zip-top bag for up to 3 months.

Nutrition

Calories: 270kcal
Carbohydrates: 39g
Protein: 5g
Fat: 13g
Fiber: 4g
Sugar: 17g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Bread, Breakfast, Dessert

Cuisine: American