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Chocolate Peanut Butter Banana Muffins
Johnathan Flake
These chocolate peanut butter banana muffins are rich, moist, and packed with real flavor perfect for breakfast, snacks, or freezing ahead.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Snack
Cuisine
American
Servings
12
muffins
Calories
245
kcal
Equipment
Mixing bowl
Spatula
Muffin tin
Muffin liners
Ice cream scoop or spoon
Oven
Ingredients
1x
2x
3x
3
ripe bananas, mashed (very smooth or blended)
3/4
cup
brown sugar
1
large egg
1/3
cup
unsweetened applesauce
2
tbsp
melted butter
1/2
cup
creamy peanut butter
1/2
cup
stone ground whole wheat flour
1/2
cup
all-purpose flour
1/2
cup
unsweetened cocoa powder
1/2
tsp
salt
1
tsp
baking soda
1
tsp
baking powder
1
cup
chocolate chips
Instructions
Preheat oven to 375°F and line a muffin tin with baking cups. Set aside.
In a large bowl, mash the bananas until smooth. Mix in brown sugar, egg, applesauce, melted butter, and peanut butter until well combined.
Add both flours, cocoa powder, salt, baking soda, and baking powder. Stir gently with a spatula just until combined.
Fold in chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups using a scoop or spoons. Bake for 20 minutes or until a toothpick comes out clean.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container in the fridge for up to 3 days.
Notes
For extra richness, swirl a teaspoon of peanut butter on top before baking. Store in an airtight container for up to 3 days or freeze for 3 months.
Nutrition
Calories:
245
kcal
Carbohydrates:
33
g
Protein:
5
g
Fat:
11
g
Saturated Fat:
4
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
4
g
Cholesterol:
18
mg
Sodium:
190
mg
Potassium:
240
mg
Fiber:
3
g
Sugar:
18
g
Vitamin A:
120
IU
Vitamin C:
3
mg
Calcium:
45
mg
Iron:
1.2
mg
Keyword
banana muffins, chocolate peanut butter banana muffins, peanut butter muffins
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