Peanut Butter Banana Chocolate Chip Muffins

13 22 184
Ingredients Minutes Calories
Prep Cook Servings
10 min 12 min 24
Peanut Butter Banana Chocolate Chip Muffins
Health Highlights


1 1/2 cup Banana (s) (ripe, mashed)
1 1/2 cup Peanut butter, natural
6 tbsp Honey
6 tbsp packed Brown sugar
1 tbsp Vanilla extract, pure
1/2 cup Almond milk, vanilla, unsweetened, Silk (or milk of choice)
3 medium Egg (beaten)
3/4 tsp Salt
1 1/2 tsp Baking soda
3/4 tsp Baking powder
1/3 cup Coconut flour
1 cup Rolled oats, dry
1/4 cup Dark chocolate chips


  1. Preheat oven to 350 degrees F and grease or line two 12–count muffin tins.
  2. Mash the banana in a medium-sized mixing bowl.
  3. Add the peanut butter, honey, brown sugar, vanilla, milk, and eggs and whisk to combine.
  4. In a large mixing bowl, add the salt, baking soda, baking powder, flour, and oats.
  5. Gently fold the wet ingredients into the dry ingredients. 
  6. Using an ice cream scoop, portion the batter into the 24 muffin tins. It should be thick. Top each of the muffins with a few chocolate chips, then bake for 12 minutes, rotating the sheets once, until an inserted toothpick comes out dry.
  7. Carefully remove the muffins from the tin and allow to cool on a cooling rack. 


  • Pair with a smoothie, a side of yogurt and berries, or a boiled egg and some orange wedges.
  • Store in an air-tight container at room temperature for up to 3 days, or wrap individually in plastic wrap and place in a freezer bag until ready to eat

Nutrition Facts

Per Portion

Calories 184
Calories from fat 87
Calories from saturated fat 18.5
Total Fat 9.6 g
Saturated Fat 2.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.5 g
Cholesterol 23.8 mg
Sodium 192 mg
Potassium 218 mg
Total Carbohydrate 18.9 g
Dietary Fiber 2.6 g
Sugars 11.7 g
Protein 6.4 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.1
Meat Alternative 0.6

Energy sources


Meal Type(s)