Soft & tender peanut butter banana chocolate chip muffins that are packed with protein and naturally sweetened. A healthier take on a delicious sweet treat!
Every time I see super spotty ripe bananas in my fruit bowl I immediately think 2 things – either freeze them for smoothies or I’m baking this weekend! Of course, banana bread is a classic go-to. It’s always been one of my favourite things to bake because it’s such an easy recipe and makes you feel like a baking master. But what’s better than banana bread? Banana bread muffins! The best part about these chocolate chip muffins is you won’t have to wait a full hour for them to bake like you would banana bread. It’s basically cake, but ready in 25 minutes or less. Sign me up!
How to make these Peanut Butter Banana Chocolate Chip Muffins
When choosing your peanut butter, get the good stuff – Opt for ‘natural’ with no added sugar or oils. The cool thing about baking with peanut butter is that it replaces the need for oil or butter because it has all of those natural oils built right in. It gives this recipe a nutty flavour while keeping it super moist and adding extra protein.
Choosing an oat flour – I used this gluten free oat flour, but you can easily make your own oat flour by grinding up whole oats in a blender or small food processor until you reach a flour consistency. Look for gluten free oats that have not been contaminated if you are looking for a gluten free recipe.
Serving options – These are great as a snack, dessert and even breakfast since they are naturally sweetened with vanilla extract, banana and maple syrup (both breakfast go-tos), are made with oats (so it’s basically oatmeal) and yes, chocolate, which is great at any meal or time of the day. If you want this recipe to be dairy free, you can opt for these chocolate chips that I used.
Meal prep friendly – These chocolate chip muffins are perfect for meal prep. The recipe makes 12 muffins which can be stored in an airtight container on the counter for 3-5 days, and in the freezer for up to 3 months.
Top tips for the perfect muffins
There are 2 things I can create new recipes for on the spot and those are pancakes and you guessed it… Banana bread (or muffins in this case!) Like most of my recipes, they’re super easy to make and only require 12 ingredients! A top tip is to use these unbleached baking cups and to allow the muffins to fully cool to prevent the liners from sticking to the muffin itself. Once cooled they will peel off easily.
Another top tip is to use a large ice cream scoop to section off your batter. This is a tip I use all the time for pancakes and baking. It gives you even, mess-free scoops. Win win!
These muffins are such a yummy treat and really feel like an indulgence without being loaded with all that extra processed sugar. Banana + peanut butter + chocolate = deliciousness!
What’s your favourite sweet treat? Let me know in the comments below!
Preheat the oven to 350F and prepare a 12 cup muffin pan with large baking cup liners and set aside.
In a large mixing bowl, mash bananas with a fork or whisk and mix in the peanut butter, eggs, maple syrup and vanilla until smooth.
Next, stir or sift in oat flour, cinnamon, baking soda, baking powder and salt until smooth but don’t over mix the batter. Some lumps and bubbles are okay. Fold in the chocolate chips and let sit for 5 minutes for the batter to thicken.
Transfer batter evenly into 12 lined muffin cups and bake in the oven for 22-25 minutes, or until firm to the touch and a toothpick comes out clean from the center.
Allow to cool for 5 minutes in the muffin tray, then transfer muffins onto a wire rack to cool and enjoy!
These muffins can be stored in an airtight container on the counter for 3-5 days, and in the freezer for up to 3 months.