These peanut butter banana muffins with chocolate chips make a delicious, satisfying breakfast that’s high in protein and low in sugar. Perfect also as a snack, easy lunchbox idea or even healthy dessert!
These protein packed healthy 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.
Is peanut butter nutritious
Yes, it is! Peanuts are good for us so peanuts turned into a paste should be too, and they are! Provided of course there aren’t too many extras, such as salt and sugar. Peanut butter is high in fat so is very calorific, but it also contains lots of protein, fibre, Magnesium and vitamins, so it’s super nutritious.
In addition to being a popular baking ingredient it also makes a great healthy snack.
I have used peanut butter in a number of recipes. It works great in snack recipes such as peanut butter chocolate truffles, mocha energy balls as well as peanut butter chocolate energy balls, adding flavour and creaminess. It’s also a fantastic breakfast ingredients, perfect in these healthy peanut butter oatmeal cookies as well as strawberry overnight oats.
This delicious ingredient works really well with banana as well as chocolate chips which is why these peanut butter and banana muffins are one of my favourite muffin recipes.
How to make peanut butter banana muffins: step-by-step
1.Preheat the oven to 200 C. Lightly grease or line your muffin pan with 12 paper cases. In a bowl combine the flour, baking powder, sugar and chocolate chips and stir thoroughly using a whisk.
2. In another bowl whisk together the egg, oil, milk, peanut butter, mashed banana and vanilla extract until well combined.
3. Combine both mixtures and stir only until the dry ingredients are no longer visible. The mixture should be lumpy.
4. Spoon the batter into your muffin pan and bake in the centre of the oven for 23 minutes.
5. Remove from the oven and set aside for 5 minutes then transfer the muffins onto a rack to cool completely.
If you are a fan of chocolate chips you may also like these nutritious beetroot chocolate muffins with chocolate chips. You might also like these easy banana buttermilk muffins.
Top tips for making banana peanut butter muffins
- Peanut butter: Use either smooth or crunchy.
- Muffin Batter: Do not overstir the batter. Stir just to combine. The batter should be lumpy.
- Best served on the day. Store in a plastic container for up to 2 days. Pop in a microwave for a few seconds before serving if possible.
- Freeze for up to 3 months.
You might also like
- Healthy Banana French Toast Bake
- Avocado Muffins with Raspberries and Lime
- 4-Ingredient Hazelnut Chocolate Spread Recipe
See also this collection of 18 healthy, easy vegetable breakfast recipes as well as 27 healthy cacao recipes.
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Peanut Butter Banana Muffins with Peanut Butter
Ingredients
- 140 g peanut butter (4.94 oz) smooth or crunchy
- 240 g mashed banana (8.47 oz) approx. 2 medium bananas
- 1 egg
- 230 ml semi-skimmed milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 240 g flour (8.47 oz)
- 2 tsp baking powder
- 60 g light brown sugar (2.12 oz)
- 100 g dark chocolate chips
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases. In a bowl combine the flour, sugar, baking powder and chocolate chips and stir using a whisk. Set aside.
- In another bowl whisk together the egg, peanut butter, mashed banana, vanilla, milk and oil until well combined.
- Pour in the dry mixture and stir just to combine (the mixture will be lumpy). Spoon the mixture into the muffin cases and bake in the centre of the oven for 23 minutes. Remove from the oven and set aside for 5 minutes then transfer the muffins onto a cooling rack.
Notes
- Peanut butter: Use either smooth or crunchy.
- Muffin Batter: Do not overstir the batter. Stir just to combine. The batter should be lumpy.
- Best served on the day. Store in a plastic container for up to 2 days. Pop in a microwave for a few seconds before serving if possible.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
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:)