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
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- 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