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 are a delicious way of using up overripe bananas. They contain a moderate amount of sugar and are super easy to make.
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.
Peanut butter banana muffins ingredients
Peanut butter works really well with banana as well as chocolate chips which is why I decided to use all 3 in this peanut butter muffin recipe. I added a little light brown sugar not just for sweetness but also added moisture and flavour (the vanilla extract helps, too). These banana peanut butter muffins also contain vegetable oil (which makes them light) and 1 egg.
Step-by-step recipe instructions
1.Preheat the oven to 400 F/200 C/ gas mark 6. 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.
Top tips
- I recommend using overripe bananas for maximum natural sweetness.
- Use a whisk to stir the dry as well as wet ingredients. Combine the mixtures using a large spoon.
- Do not overstir the batter (it should be lumpy). Stir just to combine.
- Best served within 2 days. These peanut butter chocolate chip muffins are delicious a little warm so pop in the microwave for a few seconds before serving if possible.
- Freeze for up to 3 months.
Substitutions
- Use either smooth of crunchy peanut butter.
- I used dark chocolate chips but milk chocolate chips are fine to use, too.
- The vanilla extract can be replaced with vanilla bean paste.
- You can use a combination of regular whole wheat/wholemeal and plain/all-purpose flours for a healthy twist. Alternatively try white whole wheat flour alone.
You might also like
- Healthy Banana French Toast Bake
- Healthy Peanut Butter Oatmeal Cookies (Easy, Flourless)
- Easy Banana Buttermilk Muffins
- Lime Muffins with Chocolate Chips
Check out also this collection of cacao recipes.
Keep in touch!
If you make these peanut butter muffins I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Peanut Butter Banana Muffins with Chocolate Chips
Equipment
- 12-hole muffin pan
Ingredients
- 140 g peanut butter smooth or crunchy
- 240 g mashed banana approx. 2 medium bananas
- 1 egg
- 230 ml semi-skimmed milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 240 g flour
- 2 tsp baking powder
- 60 g light brown sugar
- 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
- I recommend using overripe bananas for maximum natural sweetness.
- Use a whisk to stir the dry as well as wet ingredients. Combine the mixtures using a large spoon.
- Do not overstir the batter (it should be lumpy). Stir just to combine.
- Best served within 2 days. Pop in a microwave for a few seconds before serving if possible.
- Freeze for up to 3 months.
- Use either smooth of crunchy peanut butter.
- I used dark chocolate chips but milk chocolate chips are fine to use, too.
- The vanilla extract can be replaced with vanilla bean paste.
- You can use a combination of regular whole wheat/wholemeal and plain/all-purpose flours for a healthy twist. Alternatively try white whole wheat flour alone.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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:)