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These Chocolate Peanut Butter Banana Muffins are tasty, moist, fluffy, and easy to make. Made with whole wheat flour, honey, and applesauce, these muffins are a guilt-free breakfast or dessert with no added sugar and clean ingredients. It’s the perfect way to start your day!
You may also love my oatmeal protein muffins or my Olympic Village chocolate muffins.
There is so much to love about these Chocolate Peanut Butter Banana Muffins. They are full of banana and peanut butter flavors, but they are made healthier for a more wholesome breakfast or snack. I used applesauce to add moisture, honey to sweeten, and plenty of chocolate chips for an extra delicious muffin.
Looking for other muffin recipes? Try our Banana Oatmeal Muffins or these Healthy Zucchini Muffins.
Recipe Summary
- Easy. This recipe only takes about 15 minutes to prep and 25 minutes to bake. It’s quick and easy every time.
- Freezer-friendly. This is a great recipe to make ahead and freeze. You can grab one from the freezer for a quick breakfast or snack any time you’re hungry.
Ingredients needed
This is just a list of ingredients you will need to make these Chocolate chip banana Muffins. Full measurements are listed further down below in the recipe card.
- Whole wheat flour: or any flour you have on hand, like gluten-free flour or all-purpose.
- Unsweetened cocoa powder
- Baking soda and Baking powder
- Kosher salt
- Ripe bananas: They don’t have to be super ripe. So long as they are spotted.
- Honey: agave or maple syrup will work too.
- Egg
- Unsweetened applesauce
- Coconut oil: or any other neutral oil
- Creamy peanut butter
- Dark chocolate chips: can be sugar-free or dairy-free.
How to make chocolate banana muffins
- Preheat the oven to 375°F, then place a rack in the center of the oven. Then line a muffin tray with muffin liners and set aside.
- Mix dry ingredients. In a mixing bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
- Mash bananas. Next, peel the bananas and place them into a bowl. Mash until no lumps remain.
- Mix wet ingredients. Next, into the banana add honey, egg, apple sauce, oil, and butter, and beat until all the ingredients are well combined.
- Mix dry and wet. Fold the dry ingredients into the banana egg mixture. Then add in the chocolate chips and fold again. Make sure to avoid over-mixing.
- Bake. Spoon the batter evenly into the muffin tray and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool at room temperature.
Tips and substitutions
- Whole wheat flour: You can use regular whole wheat flour or white whole wheat flour, which is slightly more tender. Gluten-free and all-purpose flour will also work
- Bananas: Use very ripe bananas so that they are easy to mash. Also, riper bananas are more flavorful, so your muffins will taste even better.
- Applesauce: Make sure to use unsweetened applesauce. Sweetened has a lot of added sugars.
- Coconut oil: You can substitute it with olive oil, but it will change the flavor.
- Don’t overmix: Fold the ingredients gently until just combined to avoid tough, dense muffins.
Common Questions about muffins
Store in an air-tight container or a zip-lock bag in the fridge for up to 4-5 days. Make sure to seal the bag or container to keep the muffins moist.
Yes, allow the muffins to cool completely, then freeze in an air-tight container or a zip-lock bag. They will last in the freezer for up to 3 months. When ready to eat, thaw at room temperature or in the microwave until warm.
If your muffins come out flat, your baking soda or baking powder may be expired and ineffective. Make sure to use fresh baking powder and soda to help the muffins rise.
If your bananas are not ripe enough, you can place them in a brown paper lunch bag and loosely fold it closed. Then allow it to sit on the counter for 1-2 days until bananas have ripened.
Other breakfast recipes
- Apple Cinnamon Muffins
- Lemon Blueberry Baked Oatmeal Breakfast
- Feta and Spinach Baked Egg Cups
- Double Chocolate Banana Bread
- Blueberry Protein Pancake Recipe
- Paleo Lemon Poppy Seed Muffins
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Chocolate Peanut Butter Banana Muffins
Ingredients
- 1 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 ripe bananas
- 1/2 cup honey
- 1 large egg
- 1/3 cup unsweetened apple sauce
- 2 tablespoons coconut oil
- 1/2 cup creamy peanut butter
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 375°F and place a rack in the center of the oven. Line a muffin tray with muffin liners and set aside.
- In a mixing bowl, mix together 1 cup whole wheat flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt; set aside.
- Next, peel the 3 ripe bananas and place them into a bowl. Mash until no lumps remain.
- Now add 1/2 cup honey, 1 large egg, 1/3 cup unsweetened apple sauce, 2 tablespoons coconut oil, and 1/2 cup creamy peanut butter , and beat until all the ingredients are well combined.
- Fold the dry ingredients into the banana egg mixture. Add in the 1 cup dark chocolate chips and fold again. Make sure to avoid over-mixing.
- Spoon the batter evenly into the muffin tray and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool at room temperature.
- For storage: You can store the leftover muffins in an air-tight container or zip-lock bag. You can store in the refrigerator for up to 4-5 days. Reheat before serving.
Video
Notes
- Whole wheat flour: You can use regular whole wheat flour or white whole wheat flour, which is slightly more tender.
- Bananas: Use very ripe bananas so that they are easy to mash and very flavorful.
- Applesauce: Make sure to use unsweetened applesauce. Sweetened has a lot of added sugars.
- Coconut oil: You can substitute it with olive oil, but it will change the flavor.
- Don’t overmix: Fold the ingredients gently until just combined to avoid tough, dense muffins.
- Storage: Store in an air-tight container or a zip-lock bag in the fridge for up to 4-5 days. Reheat before serving.
- Freezing: Allow muffins to cool completely, then freeze in an air-tight container or a zip-lock bag for up to 3 months. Thaw at room temperature or in the microwave until warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello, could I subscribe half a cup of maple syrup for the honey? And would all purpose flour work in place of the whole wheat?
Hi there. Yes to both questions
These are fantastic!!!
Thank you.
Can I substitute apple sauce for Greek yogurt?
I haven’t tested it to be 100% but I think it should be fine.
Hi Dear,
Can I use curd instead of eggs ? If yes, how much for this recipe.
Hi there. I am really not sure since I haven’t used and tested it
Is there any way to make this recipe vegan friendly?
Hi there. Yes, it’s possible. Use maple syrup in place of protein, egg substitute instead of egg-like maybe use 4 tbsp apple sauce instead of an egg, or mix 1 tbsp flaxseed with 3 tbsp water. You can use vegan chocolate chips
If I use almond flour what is the ratio for almond flour ?? Is it the same as whole wheat with 1 cup ?
Hi. I haven’t tested this for sure with only almond to know for sure. But I would go with the same amount. If it isn’t thick enough add another 1/4 cup
Loved these muffins.
Thank you Julie