Peanut butter and banana is a winning combination. Add chocolate chips to these Peanut Butter Banana Muffins and you’ll have perfection in a muffin! Don’t let these healthy muffins fool you!! They are super moist and delicious, perfect for breakfast with a cup of coffee or glass of milk.
I’m a sucker for peanut butter. It’s probably one of my absolute favorite things to eat. Especially paired with chocolate! I’m always trying to find creative healthy ways to cure my sweet tooth so I decided to add a peanut butter banana muffin recipe to my collection.
This muffin recipe is adapted from my Healthy Banana Oat Muffin recipe that was my original favorite I made for my husband years ago! This peanut butter banana muffin is also extremely moist and has a delicious flavor from the sweetness of banana and the peanut butter.
How to make Peanut Butter Banana Muffins
I make a lot of muffin recipes. I think they are pretty much fool proof even if you are new to baking. Muffins are also so easily adaptable with different add ins to give a new fun flavor. You can throw in nuts, chocolate chips, dried fruit, etc! Plus my family loves to grab them in the morning when we are getting ready for work. Muffins are a quick and healthy breakfast!
There are just a few basics to remember when making muffins. First, always mix the wet ingredients and the dry ingredients in two separate bowls before mixing them together. This will help insure that the ingredients are thoroughly mixed so there are no clumps of baking powder or other ingredients that doesn’t mix in properly.
Second, form a well in the bottom of the dry ingredients and pour the wet ingredients into the well. Mix with a spatula until there are no more streaks of flour, a few lumps are okay. We just don’t want to over mix because that will result in dry muffins.
When you have the muffin batter mixed together add the chocolate chips and give one last stir. Spoon the batter into a prepared muffin pan and bake in a preheated oven for about 18- 20 minutes.
Are Peanut Butter banana muffins healthy?
My peanut butter banana muffins recipe is on the healthier side because I use a combination of flour and oats. I discovered a few years ago that this method was preferred by my husband, who is’t a big fan of whole wheat on its own.
I also swap out most of the oil in the recipe for Greek yogurt. This adds lots of moisture with very little fat. Then I use honey to sweeten the muffins and rely on the natural sweetness of the very ripe bananas. Of course there are chocolate chips which you could leave out but lets face it, peanut butter and chocolate are the perfect match so let’s LIVE just a little! Moderation is key, right?
How long do peanut butter and banana muffins keep?
I love these muffins fresh right out of the oven, when the chocolate is melty and the muffins are nice and warm. They are really great with a little extra smear of peanut butter too! If you have leftovers, you will want to let them cool completely and then store them in an airtight container. You can keep them on the counter for 2-3 days. These freeze well too but I doubt they’ll last that long!
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I hope your family loves these muffins as much as mine does! If you try this recipe for Peanut Butter Banana Muffins, let me know what you think! Leave a comment below. Hearing from you and that you love my recipes makes my day!
Peanut Butter Banana Muffins
- 2 bananas, mashed
- 1 egg
- 1/3 cup milk (I used almond milk)
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 1/2 cup natural peanut butter
- 1 tablespoon avocado oil
- 2 teaspoon vanilla extract
- 1 cup old-fashion oats
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips,divided
- Preheat oven to 350. Spray muffin pan with baking spray and set aside.
- Start with mashing bananas in a medium sized bowl. Add egg, milk, Greek yogurt, avocado oil and vanilla extract.
- In a small bowl add honey and peanut butter. Microwave for 30 seconds to help make the peanut butter easier to stir. Add to banana mixture and stir to combine.
- In a large bowl add oats, flour, whole wheat flour, baking soda, baking powder and salt. Stir well to incorporate.
- In the dry ingredients make a small well in the center of the bowl and pour wet ingredients while mixing with a spatula. Scrape sides and bottom of the bowl to mix ingredients until no streaks of flour remain. Be careful not to over mix which results in dry muffins.
- Add a 1/4 cup of chocolate chips to batter. Divide into muffin pan evenly and sprinkle remaing chips on top.
- Bake in preheated oven for about 18-20 minutes on center rack. Check with a toothpick for doneness.