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These healthy peanut butter banana muffins with chocolate chips are a breakfast or snack that both adults and kids will love! They taste like a sweet treat, but are made with wholesome ingredients like whole wheat flour, Greek yogurt, and naturally sweetened with bananas and maple syrup.
If you love peanut butter for breakfast, try my chocolate peanut butter overnight oats!
This post and recipe have been updated since it was originally published on 1/22/2016
Why You’ll Love Peanut Butter Banana Muffins
Healthy muffins – These banana muffins are made with whole wheat flour and naturally sweetened with bananas and maple syrup. Thanks to the Greek yogurt and peanut butter there’s also a decent amount of protein in them as far as a muffin goes.
Kid-friendly – Peanut butter and bananas are a classic combination that kids tend to enjoy. Add in the chocolate chips and they’ll be a guaranteed hit! They’re great for a grab-and-go breakfast or after school snack.
Easy to make – You don’t need anything fancy to make these muffins, just a couple of mixing bowls. They take about 15 minutes to throw together and another 15 to bake.
Moist and full of peanut butter flavor – Both the banana and Greek yogurt keep these muffins extra moist! And if you’re a peanut butter lover, you won’t be disappointed in the punch of peanut butter flavor these muffins have!
The Ingredients
- White whole wheat flour – It’s still whole wheat flour, but has a milder flavor and is lighter in color.
- Baking powder and baking soda – leavening agents that allow the muffins to rise.
- Salt – Balances out the sweetness.
- Cinnamon – Adds a warm sweet flavor too the muffins.
- Bananas – Use ripe bananas, just like you would for banana bread.
- Plain Greek yogurt – Adds moisture to the muffins. Any fat content can be used.
- Milk – Any type of milk can be used. I used unsweetened vanilla almond milk.
- Egg – Acts as a binder for the muffins.
- Unsalted butter – Butter adds moisture and a rich flavor to the muffins.
- Maple syrup – The natural sweetener for the muffins.
- Creamy peanut butter – I use natural peanut butter that’s unsweetened.
- Vanilla extract – Adds a sweetness and enhances the other flavors in the muffin.
- Chocolate chips – I like to use dark chocolate chips, but semisweet or milk chocolate are great too.
How to Make Peanut Butter Banana Chocolate Chip Muffins
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Add the dry ingredients to a mixing bowl and stir together. Add the banana to a separate mixing bowl and mash it. Add the remaining wet ingredients in with the banana and whisk together until combined.
Pour the wet ingredients in with the dry and fold them together with a rubber spatula. Stir in the chocolate chips.
Divide the muffin batter evenly into a muffin pan that’s been sprayed with cooking spray or use parchment paper liners.
Bake at 400° F. for 14-18 minutes or until a toothpick inserted in the center of a muffin comes out with a few crumbs attached. Let the muffins cool on a wire rack. Drizzle with peanut butter before eating for the best flavor.
Substitutions and Variations
- Use all-purpose flour instead of white whole wheat or a combination of both.
- Substitute peanut butter with an equal amount of almond butter if you have an allergy to peanuts or want to change the flavor of the muffins.
- Use honey instead of maple syrup to sweeten the muffins.
- Mini chocolate chips or chocolate chunks can be used. Milk, semisweet, or dark chocolate are all good.
Storage and Freezing
Storage – The banana muffins will keep on the counter in an airtight container lined with paper towels for 3 days.
Freezing – Muffins are freezer friendly! Cool the muffins completely on a wire rack. Store them in a single layer in a freezer bag or other airtight container. They will keep for up to 3 months.
Reheating – When you’re ready to eat one, pull it out of the freezer and let it defrost on the counter for about 15-20 minutes. I don’t recommend defrosting them in the refrigerator because they tend to get a sticky top. You can microwave the muffins to warm them, but they’ll lose some of the moisture in the process.
More Muffin Recipes
Did you make these peanut butter banana chocolate chip muffins? I’d love if you’d leave a recipe rating and review below.
Peanut Butter Banana Chocolate Chip Muffins
Ingredients
- 1 3/4 cup white whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 1/2 cup plain Greek yogurt, any fat content
- 1/2 cup unsweetened almond milk, or milk of choice
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1/3 cup maple syrup
- 1/3 cup creamy peanut butter, I used natural peanut butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips plus extra for the tops (optional)
Instructions
- Preheat the oven to 400° F. and spray a 12 cup muffin pan with cooking spray or use parchment paper liners.
- In a mixing bowl whisk together the dry ingredients. In a separate bowl mash the bananas until mostly smooth then whisk in the remaining wet ingredients.
- Pour the dry ingredients in with the wet ingredients and fold together with a rubber spatula until just combined. Fold in the chocolate chips. Evenly scoop the batter into the muffin pan. Sprinkle more chocolate chips on top of the batter if desired before placing them in the oven to bake.
- Bake for 14-18 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the muffins on a wire rack for several minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I ‘ve baked the batter as a whole banana bread and it was delicious but i’ll try the muffins next time. Thanks for your amazing recipes !
Thanks for making them, definitely try them out as muffins!
OMG…these muffins look amazing! I would love one right now!
Thanks Kellie!
Love that these freeze well! I wish I had one to go with my coffee!
Thanks Jessica!
These look perfect! Is there anything I can sub for flax meal if I don’t have any on hand?
Thank you! And yes the flax meal can be subbed for wheat germ or you could just use more of the whole wheat pastry flour.
These muffins are so healthy – I love ’em – in fact I think I could out eat you and your hubs and down a whole dozen of these all by myself! :)
Happy Friday Danae
I wouldn’t put it past myself to eat the whole dozen of these muffins too Shashi! Happy Friday!
A few of my favorite things all rolled into one muffin = ready, set, baking over here! And thanks for sharing your tips for freezing. I always struggle with freezer burn!
Thanks Katie! Glad you found the freezing tips helpful!
These muffins look so good, and filling! I want to try these!
Thanks Marye!
The mini chocolate chips totally make these muffins for me. So fun!
Mini chocolate chips can only make a muffin better! Have a great weekend!