Go Back
–+ servings
chocolate peanut butter banana muffins on a wire rack

Healthy Chocolate Peanut Butter Banana Muffins

Angelina
This Healthy Chocolate Peanut Butter Banana Muffin recipe is the best! These gluten-free muffins are moist, dairy free, and loaded with chocolate chips. This Chocolate Peanut Butter Banana Muffin recipe is dairy free, gluten free, low fat, with a vegan option!
5 from 5 votes
PRINT RECIPE PIN RECIPE
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Muffins
Cuisine Gluten Free
Servings 18 muffins
Calories 170 kcal

Ingredients 

  • 2 medium bananas 215 g , mashed
  • 1 cup 120 g powder peanut butter
  • 3/4 cups 180 ml milk of your choice
  • 1/4 cup 60 ml maple syrup or honey
  • 2 tbsp-1/4 cup 22 g - 45 g coconut sugar (adjust depending on desired sweetness)
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup 84 g oat flour*
  • 2/3 cup 70 g old fashioned oats
  • 1/4 cup 20 g cacao powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup 130 g mini chocolate chips, plus more for topping

Instructions 

  • Preheat oven to 350° F.
  • Place 18 muffin liners in two standard 12-cup muffin pans and set aside.
  • In a large bowl mix mashed bananas, powdered peanut butter, milk, maple syrup, and coconut sugar.
  • Add in eggs and vanilla. Whisk until well combined and smooth.
  • Add oat flour, oats, cacao, baking powder, baking soda, and salt to wet ingredients and mix until well all of the ingredients are incorporated and there are no more dry spots.
  • Fold in the chocolate chips.
  • Use a large cookie scoop or a measuring cup to pour 1/3 cup of batter into prepared muffin pans.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from oven and let muffins cool for 10 minutes before removing from pan. Cool muffins on a wire rack.

Notes

* How to make homemade oat flour: If you do not have oat flour, don’t worry! It is so easy to make your own. All you need is a blender or food processor and oats. Either old-fashioned or quick cooking oats can be used to make oat flour. The ratio of oats to oat flour is about 2:1. So, 2 cups of oats will make about 1 cup of oat flour. Add the oats to your blender or food processor and blend until the oats turn into a fine powder.
Vegan version: To make these chocolate peanut butter banana muffins vegan, use a plant-based milk and replace the eggs with flax eggs.
To make 1 flax egg, mix together 1 tablespoon flaxseed meal with 3 tablespoons water. Let the mixture sit for 5 minutes before using. For this recipe you will have to use 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
How to store muffins: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. These healthy chocolate banana muffins also freeze very well! Make sure they are fully cooled to room temperature before placing them them in an airtight, freezer-safe container or Ziploc bag. Store them in the freezer for up to 3 months.

Nutrition

Serving: 1muffinCalories: 170kcalCarbohydrates: 29gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 21mgSodium: 117mgFiber: 3gSugar: 18g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram