Enjoy these Peanut Butter Banana Chocolate Chip Muffins for breakfast or as a sweet afternoon snack. Made with whole wheat flour, each muffin has 4 grams of fiber and 7 grams of protein!
It’s Recipe ReDux time! This month’s theme is a good one: Bake Some Bread!
“Turn on your ovens! Be it tried and true traditional yeast bread, or one of the new trendy protein-added breads, show us what you’re baking. Whether sourdough or bread with added-veggies, don’t forget to tell if it makes great toast too.”
If you’ve followed me for any amount of time, you might know that one of my weaknesses is muffins. (Example, see my recipes for banana nut oat muffins, blueberry muffins or apple pumpkin muffins). So I am counting this muffin ‘quick bread’ recipe as a bread recipe for this month’s recipe redux challenge.
Another weakness of mine is peanut butter. I decided it was WAY past due that I combine these two loves of mine.
And what else goes great with peanut butter better than bananas and chocolate? A heavenly combo, if I do say so myself! These Peanut Butter Banana Chocolate Chip Muffins are definitely a treat, as are most muffin recipes, but I’d say they are a healthier version than what you might buy at your local bakery.
How are these muffins healthy?
This recipe calls for whole wheat pastry flour, upping the fiber and overall nutrient content of each muffin. I also decreased the amount of sugar traditionally used in muffin recipes. After all, there is plenty of sweetness coming from the bananas!
The peanut butter adds a decent amount of protein (there are 6.5 grams each per muffin!), as well as some healthy fats. All this combines to make a filling and satisfying muffin.
Because of the nutrition profile, a muffin paired with a glass of milk would make a great breakfast. Or, if you prefer you could save one for an afternoon treat.
What excuse will you come up with to enjoy these scrumptious whole wheat Peanut Butter Banana Chocolate Chip Muffins? Share on X
Whichever occasion you choose to enjoy these muffins, I guarantee you it will be a good one! These kid-friendly muffins are a great way to sneak in some extra nutrition for your kids while satisfying their sweet tooth.
How to Make Peanut Butter Banana Chocolate Chip Muffins
First preheat your oven and spray your muffin tin with nonstick cooking spray.
Whisk all your dry ingredients together in a bowl.
In a separate bowl, mash the bananas. After you have mashed them to your desired consistency, stir or whisk in the rest of the wet ingredients.
Slowly add and stir in the dry ingredients into the wet, then fold in the chocolate chips.
Divide the batter into your prepared muffin tin, then put in the oven to bake for 15 to 18 minutes.
After they’re out of the oven let them cool for a few minutes, then enjoy!
How Do I Store These Muffins?
These peanut butter banana chocolate chip muffins will stay good covered at room temperature for up to 4 days. You may store them in a sealed container or bag after they are completely cooled along with a paper towel on top to help absorb any moisture and prevent the muffins from becoming soggy.
Print
Peanut Butter Banana Chocolate Chip Muffins
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: breads and muffins
- Method: Bake
- Cuisine: American
Description
Enjoy these Peanut Butter Banana Chocolate Chip Muffins for breakfast or as a sweet afternoon snack. Made with whole wheat flour, each muffin has 4 grams of fiber and 7 grams of protein!
***Thanks to reader feedback, this recipe has been updated with adjustments to the amount of salt and baking powder and added in ground cinnamon.
Ingredients
- 1 1/2 cups whole wheat pastry flour (can use white whole wheat flour as well)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup sugar
- 2 medium ripe bananas
- 3/4 cup milk
- 2 eggs
- 1/2 cup creamy natural peanut butter
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F. Spray a 12 cup muffin tin with non-stick cooking spray or line with baking cups; set aside.
- In a large bowl, combine the flour, baking powder, cinnamon, salt and sugar; set aside.
- In a medium bowl, mash the bananas. Whisk in the milk, eggs and peanut butter until fully combined.
- Pour the wet ingredients into the dry ingredients, stirring with a rubber spatula until just combined (there will still be some flour showing). Fold in the chocolate chips.
- Pour the mixture into the prepared muffin tin, dividing batter evenly among the 12 cups. Bake for 15-18 minutes or until browned on top and a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Notes
If the peanut butter you are using does not contain salt, increase the salt in this recipe to 1/4 to 1/2 teaspoon.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 14 g
- Sodium: 117 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6.5 g
- Cholesterol: 30 mg
Be sure to hop on over to The Recipe ReDux to see all the other bread recipes!
Looking for more muffin inspiration? Check out the recipes below!
Whole Wheat Apple Pumpkin Muffins
Cinnamon Chip Streusel Muffins
Lemon Poppy Seed Cottage Cheese Muffins
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