Tessa’s Recipe Rundown
Taste: Chocolate + peanut butter + banana = sweet match made in heaven.
Texture: You really would have no idea these muffins contain NO butter or oil and are made in part with whole wheat flour. They are perfectly rich, fudgy, and moist!
Ease: Super easy 30 minute one-bowl recipe.
Appearance: Get a bakery-quality appearance by dotting the top of each muffin with chocolate chips before baking.
Pros: Easy, delicious, and lightened up.
Cons: None at all!
Would I make this again? This is a go-to recipe in our house.
This post may contain affiliate links. Read our disclosure policy.
We all love easy. That’s exactly what these muffins are.
These muffins are lightened up with a few strategic ingredients so you can eat one for breakfast and not have a total crash before lunch.
These Chocolate Peanut Butter Banana Muffins are made in just 30 minutes, with one bowl, and many ingredients you may already have in your kitchen if you bake frequently.
Free Muffin Cheatsheet!
Dry, dense muffins? Not in your kitchen! Bake the most tender and moist muffins with our Ultimate Muffin Guide.
I used half regular all-purpose flour, and half white whole wheat flour. White whole wheat flour can be found at many grocery stores now, or always online. It has a milder more appealing flavor with all the same nutrients as regular whole wheat flour. By using half AP flour and half whole wheat, we get all the benefits of both. Feel free to use all white whole wheat flour if you want, just note the muffins may be a little bit denser with a more prominent wheat flavor.
More Recipes You’ll Love:
- Double Chocolate Banana Muffins
- Banana Nut Muffins
- The Best Classic Banana Bread
- Chocolate Coffee Toffee Crunch Muffins
Chocolate Peanut Butter Banana Muffins
Ingredients
- 3 large ripe bananas
- 3/4 cup (5.3 ounces) granulated sugar
- 1 large egg
- 1/3 cup (3 ounces) unsweetened applesauce
- 1/2 cup (4.75 ounces) peanut butter
- 1/2 cup (2.25 ounces) white whole-wheat flour
- 1/2 cup (2.25 ounces) all-purpose flour
- 1/2 cup (1.75 ounces) unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (6 ounces) semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F and position a rack in the center. Line a muffin tin with baking cups and set it aside.
- In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg, applesauce, and peanut butter until combined. Stir in the flours, cocoa powder, salt, baking soda, and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don’t overmix!
- Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.
Love this recipe
i’ve made this a bunch! only recc i have is to sift the dry ingredients for a better rise. And sometimes its hard to get all the peanutbutter to transfer so if you add an extra dollop make sure to also add some extra applesauce so the muffins aren’t to dry.
Great recipe!!
So easy and so delicious! I followed the recipe exactly. I was so excited to see that I had all the ingredients in my pantry. I would definitely recommend and make again!
Made these today! They look so beautiful, can’t wait to try them!
Would I be able to freeze them ??
Delicious. Moist. Not too sweet (I used only a small amount of brown sugar). Will definitely be making these again!