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Chocolate Peanut Butter Banana Muffins

Chocolate Peanut Butter Banana Muffins

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

Course Dessert
Cuisine American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 12 muffins
Recipe by Tessa Arias

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

Directions

  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.