Banana Peanut Butter Muffins are sweet, tender, and loaded with peanut butter, ripe banana, and gooey chocolate chips. No refined sugar, oil, or flour needed!
author’s note
The Banana Version Had to Happen
After seeing how much you all loved my Chocolate Peanut Butter Muffins, I knew I had to make a banana version. I have a lot of banana recipes on the site, from lighter options to full-on treats, but somehow I hadn’t paired bananas and peanut butter in muffin form yet. Safe to say I was missing out!
If you’re into bananas, peanut butter, oats, and chocolate chips, these are right up your alley. I really think you’re going to love them!
And yes, of course I still had to sneak some chocolate in these. If you want to keep these muffins totally refined sugar-free, there are so many good sugar-free chocolate chip options these days. Just swap those in here. Enjoy!
Ingredients In Banana Peanut Butter Muffins
| Ingredient | Let’s Chat About It |
|---|---|
| Bananas & honey | Use very ripe, spotty bananas for the best sweetness and flavor. |
| Peanut butter & vanilla | Use creamy peanut butter and stir well before measuring if using natural peanut butter. |
| Oats | Blend old-fashioned oats into a fine flour for the smoothest texture. Use certified gluten-free oats if needed. |
| Eggs, baking powder & salt | Make sure baking powder is fresh for a good rise. |
| Mini chocolate chips & regular chocolate chips | Mini chips spread chocolate throughout while larger chips create gooey pockets. |
How To Make Banana Peanut Butter Muffins
- Prep: Preheat oven, line muffin pan, and lightly coat with cooking spray.
- Blend: Blend oats until they resemble a fine flour and mash bananas until smooth.
- Mix: Beat wet ingredients until smooth, then add dry ingredients and mix again.
- Fill: Fold in chocolate chips and divide batter evenly among muffin cups.
- Bake: Bake until set, then cool briefly before transferring to a wire rack.
Quick Tip
A good muffin tin makes a world of difference. This one is my favorite and I’ve never had issues with the muffins sticking or releasing cleanly.
chelsea’s Notes
Top Tips For Success
The bananas make all the difference: Wait until your bananas are very dark and spotty all over. That’s when they’re at their sweetest! Then make sure to thoroughly mash them so you don’t end up with chunks in these Banana Peanut Butter Muffins. Here’s how I like to do it: add the bananas to a large bowl and beat with electric hand mixers until smooth and similar to a thick applesauce.
Use leftover overripe bananas in this Healthy Banana Cake Recipe!
Storage
Leftover Banana Peanut Butter Muffins
- Store muffins in an airtight container at room temp for 1-2 days, or in the fridge for up to 1 week.
- Freeze for up to 3 months. Thaw at room temp or warm in the microwave.
More Muffin Recipes:
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Chocolate Muffin Recipe
Breakfast
Healthy Apple Muffins
Desserts
Applesauce Muffins
Banana Peanut Butter Muffins
Equipment
- Blender or food processor
Ingredients
- 1-1/4 cups old-fashioned oats see note 1
- 1 cup mashed banana 2-3 large very overripe bananas, see note 2
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup mini chocolate chips see note 3
- 1/2 cup chocolate chips dark, semi-sweet, or milk (whatever you like best!)
Instructions
- Preheat oven to 350°F. Line an 12-cavity muffin pan with liners and lightly spray with cooking spray. Set aside.
- Add oats to a high-powered blender or food processor and blend until they resemble a fine flour. Set aside. In a large bowl, add the overripe bananas and beat with hand mixers until smooth and the consistency of thick applesauce. Measure out exactly 1 level cup and discard any extra.
- Add the mashed banana, peanut butter, honey, eggs, and vanilla to a large bowl. Beat with hand mixers until smooth. Add salt, baking powder, and blended oats. Beat again until smooth, scraping down the sides as needed. Add both chocolate chips and gently fold into the batter with a spatula.
- Divide batter evenly among the 12 muffin cavities, filling each nearly to the top. Bake for 18 to 22 minutes, or until the tops lightly spring back when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let muffins cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been looking for something special to make for a friend who just became a new mommy, and I think these are just the ticket! They seem comforting and easily poppable without having to worry about interrupting the process of losing that baby weight. 🙂 Thanks for sharing!
I love chocolate chip peanut butter muffins, and this skinny banana version looks great! I totally want to try your double chocolate ones, too!
The perfect grab and go breakfast, Chelsea!
*sound of door slamming, car turning on, tires squealing*
I’LL BE OVER SOON!!!
😛
Do you know if I could use maple syrup instead of honey? Would it change the taste a lot…. Just so my little man can eat it too!
Skinny muffins mean I can eat more, right? These look amazing, Chelsea! I wish I had one right now!
These look so good, and I am also a huge fan of slightly underbaked treats. I bet that my kids would love these (and Mommy too, of course 🙂 )
I love the pb-chocolate-banana combination in these fluffy little muffins! I can’t believe they’re skinny, too! Great recipe, Chelsea.
yes! I want these for my afternoon snack! I bet my kids would love them too.
Well you’ve combined all of my favorite ingredients into one muffin. I cannot wait to give these a try, they look so good!
Love the sound of these muffins! I need to have these around for afternoon snacks!