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 some 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 just like when you bake a loaf of bread, you can hardly wait for it to cool down enough so that you don’t give yourself a third degree burn when you take a bite of that first slice. 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. My best tips when it comes to freezing muffins is to wrap each one tightly in plastic wrap, then store them all in a single layer in a freezer bag. When you’re ready to eat one, pull it out of the freezer bag and let it defrost on the counter for about 20 minutes. I don’t recommend defrosting them in the refrigerator because they tend to get that gross sticky top on them.

So now that you know my method for storing my leftover muffins you have no excuse not to make a batch of these Whole Wheat Peanut Butter Banana Chocolate Chip Muffins! I absolutely loved 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, sweetened with natural sweeteners like honey, coconut sugar and the natural sweetness from the bananas. Yeah there’s a few mini chocolate chips in them and no that’s not natural sweetness, but a little chocolate in the morning every now and then can’t hurt.

The fat in the muffins comes mostly from the peanut butter so it’s a healthy fat, plus it adds protein, plus 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 the whole family will love!

Yields 12-14 muffins

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins

15 minPrep Time

15 minCook Time

30 minTotal Time

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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
• 1/2 teaspoon ground cinnamon
• 2 very ripe large bananas, mashed
• 1/2 cup plain non-fat Greek yogurt
• 1/2 cup milk
• 1 egg
• 1/4 cup coconut sugar or granulated sugar
• 3 tablespoons honey
• 3 tablespoons creamy peanut butter, I used natural peanut butter
• 1 teaspoon vanilla extract
• 1/3 cup mini chocolate chips plus extra for sprinkling on top (optional but delicious)

Instructions

1. Preheat the oven to 375 degrees and line a 12 cup muffin tin 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.
4. Whisk together the Greek yogurt, milk, egg, coconut sugar, honey, peanut butter and vanilla extract with the mashed bananas until combined.
5. Pour the wet mixture into the dry and fold together with a rubber spatula until just combined.
6. Fold in the mini chocolate chips.
7. Scoop equal amounts of the batter into each muffin cup filling them approximately 3/4 of the way full.
8. Sprinkle more chocolate chips on top of the muffins before placing them in the oven to bake.
9. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
10. Cool the muffins on a wire rack for several minutes before serving.

Notes

Read my tips for freezing muffins in the post above.

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