Whole Wheat Peanut Butter Banana Chocolate Chip Muffins

These 100% whole wheat Peanut Butter, Banana, Chocolate Chip muffins are loaded with healthy ingredients! The flavors are ones that both kids and adults enjoy, making them a tasty and wholesome breakfast or snack option!

It’s been a while since I made muffins, Christmas to be exact. It’s probably a good thing because I eat way too many of them when they come out of the oven. It’s the same problem when I bake a loaf of bread or anything really. In my opinion, baked goods are always best the first day and fresh out of the oven. These Whole Wheat Peanut Butter Banana Chocolate Chip Muffins were no exception.

While I say that baked goods are best when they’re right out of the oven, I realize that most of us don’t have the time or want to bake a batch of muffins first thing in the morning. The great thing about muffins is that they freeze well. I always have to freeze my muffins because there’s no way my husband and I can eat an entire dozen in one day. Okay maybe we could, but we shouldn’t.

Tips For Freezing and Reheating Muffins

My best tips when it comes to freezing muffins are to cool them completely on a cooling rack. Then, store them in a single layer in a freezer bag or other airtight container. 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 on them. Microwaving is fine too, but you’ll lose some of the moisture in the process.

I absolutely love the flavor combination in these muffins. They reminded me of something I would have loved eating for breakfast as a kid, much more so than a bowl of cereal.

These muffins are 100% whole wheat, use coconut sugar and honey rather than refined sugar, plus they have the natural sweetness from the bananas. Yes, there’s mini chocolate chips in them, and no that’s not natural sweetness, but a little chocolate every now and then never hurt.

The fat in the muffins comes mostly from the peanut butter so it’s a healthy fat, plus it adds protein and it tastes good! Greek yogurt is added for more protein and it helps keep the muffins soft and tender.

A final healthy addition to these muffins is ground flax meal which is an excellent source of fiber. If you don’t have any, wheat germ is a great alternative. Bake a batch of these tasty muffins this weekend for a healthy breakfast or afternoon snack everyone will love!

More Muffin Recipes

Pear Ginger Muffins

Tropical Muffins with Macadamia-Coconut Topping

Peach Quinoa Muffins

Gingerbread Chocolate Chip Muffins

Continue to Content

Yield: 12-14 muffins

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins

Print

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 3/4 cup whole wheat pastry flour
• 1/4 cup flax meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 2 very ripe large bananas, mashed
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup unsweetened almond milk or milk of choice
• 1 egg
• 1/4 cup coconut sugar or granulated sugar
• 3 tablespoons honey
• 3 tablespoons peanut butter, I used natural peanut butter
• 1 teaspoon vanilla extract
• 1/3 cup mini chocolate chips, plus extra for the tops (optional)

Instructions

1. Preheat the oven to 375° F. and line a 12 cup muffin pan with parchment paper liners.
2. In a large bowl whisk together the flour, flax meal, baking powder, baking soda, salt and cinnamon.
3. In a smaller bowl mash the bananas until mostly smooth, but with a few chunks. Whisk together the Greek yogurt, milk, egg, coconut sugar, honey, peanut butter and vanilla extract with the mashed bananas until combined.
4. Pour the wet mixture into the dry and fold together with a rubber spatula until just combined. Fold in the mini chocolate chips. Scoop equal amounts of the batter into each muffin cup filling them approximately 3/4 of the way full. Sprinkle more chocolate chips on top of the batter if desired before placing them in the oven to bake.
5. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack for several minutes before serving.

Notes

Read my tips for freezing muffins in the post above.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 14mgSodium: 238mgCarbohydrates: 27gFiber: 3gSugar: 13gProtein: 6g