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.
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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.
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
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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 sea 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.
Everyone loves them! Thank you for sharing your recipe!
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!!!
These are delicious! Have a peanut allergy in the family, so substituted almond butter. A huge hit all around!
These were awful! not nearly sweet enough, but wow, did they look beautiful!
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.
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.
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.
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.
Glad you made it work, Cyndi!
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.
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!!
It came out great as two small loaves, baked for 40-45 minutes. Super moist, and it was a big hit.
Wonderful! Glad to hear it 🙂
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.
I don’t see why it wouldn’t work as a loaf!
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!
Awesome Adele! So thrilled to hear that.
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 🙂
So happy to hear that! And yes, nothing like a warm gooey muffin 🙂