Filed Under: Breakfast | Chocolate | Dessert

Chocolate Peanut Butter Banana Muffins

Recipe By Tessa Arias
January 6th, 2016
4.86 from 7 votes
4.86 from 7 votes

Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! 30 minute recipe.

Yield: 12 muffins

Prep Time: 10 minutes

Cook: 20 minutes

Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! EASY 30 minute recipe.

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.

We all love easy. Especially when easy doesn’t mean you’re sacrificing taste OR health. That’s what these Chocolate Peanut Butter Banana Muffins are all about. And although I love to dream up crazy over-the-top desserts for you guys, I know it’s all about balance and moderation. So sometimes I toss in a lightened up recipe every now and then, especially during the month of January.

Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! 30 minute recipe.

Let’s face it, there really is no such thing as a ‘healthy muffin.’ Unlike fruits, vegetables, lean protein, fiber, etc., muffins aren’t a crucial part of any healthy lifestyle. That’s just the kind of cruel world we live in. But we can make them a whole lot better for you than you typical muffin. AND easy too. Woohoo!

Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! EASY 30 minute recipe.

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.

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.

Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! EASY 30 minute recipe.

4.86 from 7 votes

How to make
Chocolate Peanut Butter Banana Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Chocolate Peanut Butter Banana Muffins are made healthier with whole wheat flour, no butter or oil, but tons of flavor! 30 minute recipe.


  • 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


  1. Preheat the oven to 375°F and position a rack in the center. Line a muffin tin with baking cups and set it aside.
  2. 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!
  3. 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.
Course: Dessert
Cuisine: American

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Ciara Gorglione — January 17, 2016 at 2:38 pm

    I must admit, I was pretty skeptical that these muffins would be yummy without oil, butter, etc. I’m glad I tried them out because they were super yummy! My husband even thought they were delicious and he is definitely NOT a fan if the pared down treats. Bravo and I would definitely recommend. I lived eating them slightly warmed up in the microwave. It makes the peanut butter and chocolatey goodness ooze into your mouth with an added explosiveness 🙂

    • #
      Tessa — January 17, 2016 at 4:04 pm

      So happy to hear that! And yes, nothing like a warm gooey muffin 🙂

  2. #
    Adele — February 21, 2016 at 7:09 pm

    Made these today- OMG…. I loved how moist and yummy these muffins are! I doubled the recipe- and made one batch in jumbo sized muffin tins. I also put choco chips on top before baking and loved how professional they looked!

    LOVE this recipe! Can’t wait to share!

    • #
      Tessa — February 23, 2016 at 10:47 am

      Awesome Adele! So thrilled to hear that.

  3. #
    Amy — April 19, 2016 at 7:42 pm

    If I adjust the baking time to accommodate for the change in pan size, do you think these would work as a quick bread instead of a muffin, say in a 9×5″ loaf pan (or maybe one size up)?

    I need to make in advance and then pack in a suitcase, and that will be much harder to do as 12 muffins. But, I really want to make these for my sister-in-law for Mother’s Day (when I will see her next), because these hit her flavor trifecta.

    • #
      Tessa — April 19, 2016 at 9:11 pm

      I don’t see why it wouldn’t work as a loaf!

  4. #
    Amy — May 10, 2016 at 5:33 am

    It came out great as two small loaves, baked for 40-45 minutes. Super moist, and it was a big hit.

    • #
      Tessa — May 10, 2016 at 2:51 pm

      Wonderful! Glad to hear it 🙂

  5. #
    Sandra — August 3, 2016 at 5:13 pm

    We loved these! My muffin pans must be a bit smaller than most as I always come out with 18 muffins (possibly from the LARGE bananas and the 4oz container of applesauce I use). I plan on using your tip of sprinkling a few choc. chips on top of my baking more often…a big difference in the presentation. FYI: they freeze extremely well.

    • #
      Tessa — August 5, 2016 at 8:32 am

      That’s awesome, Sandra! I recently was gifted a new muffin pan and noticed the cavities are way smaller than my other pans, so that’s probably exactly the case with yours. Great tip about freezing!!

  6. #
    Cyndi — September 3, 2016 at 5:37 pm

    Great recipe! I followed all the ingredients but was short on bananas so I grated a peeled Apple as a substitute. It worked just fine. Thanks for posting.

    • #
      Tessa — September 4, 2016 at 9:02 am

      Glad you made it work, Cyndi!

  7. #
    Erin — September 20, 2016 at 9:34 pm

    Have you ever used non-wheat flours like coconut and almond? I’m wondering if they would work just as well as the wheat and white flours.

    • #
      Tessa — September 21, 2016 at 4:49 pm

      Coconut flour would not be a good option as it would zap all the moisture out of these muffins. Recipes usually need to be specifically formulated to use coconut flour. Almond flour *might* work, but I’ve never tried. You’ll likely need to add another egg if using almond flour.

  8. #
    Rae — January 18, 2017 at 4:26 pm

    Would there be any change in the ingredients (i.e. baking soda, baking powder) if I used only all-purpose flour?. I have a very small kitchen and can’t keep the various types of flour.

  9. #
    Jo Painter — May 29, 2017 at 2:50 pm

    These were awful! not nearly sweet enough, but wow, did they look beautiful!

  10. #
    Michele — May 30, 2018 at 6:26 pm

    These are delicious! Have a peanut allergy in the family, so substituted almond butter. A huge hit all around!

  11. #
    Lisa — May 14, 2019 at 10:40 am

    Wow! These are amazing! I replaced the whole wheat flour w oats that I blitzed into a flour and replaced the applesauce w half an apple grated (changes were to accomodate what I had on hand). Seriously one of my most favorite things I’ve ever baked, thank you!!!

  12. #
    Barbara Aquaro — September 6, 2019 at 12:05 pm

    Everyone loves them! Thank you for sharing your recipe!

  13. #
    Holly — December 11, 2019 at 11:04 am

    Delicious. Moist. Not too sweet (I used only a small amount of brown sugar). Will definitely be making these again!

  14. #
    Alicia — April 1, 2020 at 2:51 pm

    Made these today! They look so beautiful, can’t wait to try them!
    Would I be able to freeze them ??

  15. #
    Amy — April 27, 2020 at 7:16 pm

    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!

  16. #
    steph — April 2, 2021 at 11:23 am

    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!!

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