These Healthy Peanut Butter Chocolate Chip Banana Muffins make a delicious, satisfying breakfast that’s high in protein and low in sugar. Perfect also as a healthy snack, easy lunchbox idea or even dessert!
An old friend of mine from Canada visited me recently. She arrived with a large bag containing every Reese’s peanut butter chocolate product under the sun. My children, who are big fans of anything peanut buttery, were thrilled. And when all the really sugary peanut butter treats were gone they were also happy to eat my Healthy Peanut Butter Chocolate Chip Banana Muffins. This in turn made me super happy!
The great thing about muffins is their flexibility – they make great breakfast, snack or even dessert. These protein packed peanut butter banana muffins with chocolate chips make a delicious, satisfying breakfast as well as snack on the go. If you are craving chocolate these muffins will take care of that too, without contributing too many calories.
Healthy Peanut Butter Chocolate Chip Banana Muffins
In addition to being healthy and delicious these muffins are also very easy to make. Simply create two mixtures: one containing the dry ingredients (i.e. flour etc) and the other with the wet ones (egg, oil etc). Then combine the mixtures and stir until the flour is no longer visible. The mixture should be lumpy.
All you’ll need is a whisk and a spoon.
Fill your muffin cases with the batter and pop in the oven for 23 minutes.
Wheatgerm
If you scroll down to the list of ingredients you will notice the addition of wheatgerm in this peanut butter banana muffin recipe. I decided to halve the usual amount of flour and combine it with wheatgerm to make these muffins super nutritious. Wheatgerm is a nutritional powerhouse, containing several important vitamins and minerals, including Vitamin E, folic acid, fibre, and many others. So if you are not gluten intolerant it’s a good idea to include wheatgerm in your diet. You can add it to muffins, scones, shakes, sprinkle on cereal or porridge, add it to your apple crumble, or French toast casserole.
Wheatgerm has a mild, pleasantly nutty flavour and adding small amounts of it won’t affect the overall flavour of your recipes. In fact, you won’t even taste it in this peanut butter banana muffins recipe.
More easy peanut butter snacks
If you are a fan of peanut butter you may also like these easy Peanut Butter Prune Thumbprint Cookies. Check out also these semi-sweet Healthy Chocolate Oatmeal Breakfast Cookies recipe. In addition to the peanut butter it also contains currants. Great for breakfast or snack to go. You might also like these super easy and nutritious breakfast/snack Peanut Blackberry Oat Bars with Cacao.
If you make this recipe I’d love to know how it turned out so let me know in the Comments below. Your feedback is important to me. Thanks!
These Healthy Peanut Butter Chocolate Chip Banana Muffins are not too sweet to enjoy for breakfast but are sweet enough to satisfy mid-morning or afternoon sugar cravings.
- 4 heaped tablespoons peanut butter
- 2 ripe bananas mashed
- 1 cup wheatgerm
- 1 cup flour
- 2 teaspoons baking powder
- 1 egg
- 3 heaped tablespoons light brown sugar
- 1 cup milk
- 100 g dark chocolate chips
- 1/3 cup vegetable oil
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Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a muffin tin with 12 muffin cases.
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Combine the flour, wheatgerm and baking powder. Set aside.
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In a large bowl whisk together the egg, sugar and oil. Add the peanut butter and banana and whisk together well to combine. Add the milk and stir. Pour in the dry mixture, add the chocolate chips and stir to combine only until the dry ingredients are no longer visible (the mixture will be lumpy). Spoon the mixture into the muffin cases and bake for 23 minutes. Remove from the oven and place on a cooling rack. Yields 12 muffins.
Pin Healthy Peanut Butter Chocolate Chip Banana Muffins
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I am sharing this Healthy Peanut Butter Chocolate Chip Banana Muffins recipe with Tasty Tuesdays.
wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.
Simon
Thank you! Hope you like them:)
Oh yummy, peanut butter and banana… a match made in heaven! I use wheatgerm when making wholemeal bread, but I’ve never tried it in cakes.
Thank you! I try to make my baking as healthy as possible and I find wheatgerm to be quite neutral, maybe a bit nutty tasting so it works in cakes too:)