Banana Peanut Butter Chocolate Muffins

13 22 197
Ingredients Minutes Calories
Prep Cook Servings
10 min 12 min 24
Banana Peanut Butter Chocolate Muffins
Health Highlights


1 1/2 cup mashed Banana (s)
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
3 medium egg Egg (beaten)
3/4 tsp Salt
1 1/2 tsp Baking soda
1/3 cup Coconut flour
3/4 tsp Baking powder, gluten-free
1 cup Rolled oats- Gluten Free
1/4 cup Dark chocolate chips


1.Preheat oven to 350 F. Grease or line two 12 –count muffin tins.

2. Mix together the ripe mashed banana, peanut butter, honey, brown sugar, vanilla, milk and eggs in one bowl.


3. In another bowl, mix the salt, baking soda, powder, flour and oats.

4. Gently fold the wet into the dry ingredients. 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 with only a few crumbs on it.

5. Carefully remove the muffins from the tin and allow to cool on a cooling rack. 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 197
Calories from fat 90
Calories from saturated fat 19.7
Total Fat 10.0 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 4.5 g
Cholesterol 23.8 mg
Sodium 192 mg
Potassium 245 mg
Total Carbohydrate 21.2 g
Dietary Fiber 2.9 g
Sugars 11.8 g
Protein 6.8 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.3
Meat Alternative 0.6

Energy sources


Meal Type(s)