Healthy Chocolate Peanut Butter Banana Muffins

By Rena |

These Chocolate Peanut Butter Banana Muffins are healthy, moist, fluffy, and so 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! 

top view of chocolate muffins on a white platter

There is nothing not to love about these Healthy Chocolate Peanut Butter Banana Muffins. They are full of banana and peanut butter flavor, but they are made healthier for a more nutritious breakfast or snack. This recipe uses 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.

Why you’ll love this recipe

  • Healthy. These muffins have no added sugar. Instead, they are naturally sweetened with applesauce, honey, and ripe bananas. Plus it uses whole wheat flour and coconut oil for extra nutrients. 
  • 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.
side shot of healthy chocolate muffins on a white plate

Ingredients you’ll need

This is just a list of ingredients you will need to make these Chocolate chip banana Muffins. Full measurements are listed further down below.

  • Whole wheat flour
  • Unsweetened cocoa powder
  • Baking soda
  • Baking powder
  • Kosher salt
  • Ripe bananas
  • Honey
  • Egg
  • Unsweetened applesauce
  • Coconut oil
  • Creamy peanut butter
  • Dark chocolate chips
Ingredients for chocolate peanut butter banana muffins on counter

How to make This 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, 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.
Chocolate peanut butter banana muffins on cooling rack with some wrappers removed

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.
Hand holding chocolate peanut butter banana muffin with more muffins in background

FAQs

How do I store chocolate peanut butter banana 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. 

Can I freeze these healthy breakfast muffins?

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. 

Why are my muffins flat?

If your muffins came 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. 

How can I help my bananas ripen faster?

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. 

White tray of healthy chocolate peanut butter banana muffins with bananas in background

Other breakfast recipes

side shot chocolate banana muffins on a rack

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top view of chocolate muffins on a white platter

Healthy Chocolate Peanut Butter Banana Muffins

These Healthy Chocolate Peanut Butter Banana Muffins are moist, fluffy, and so easy to make. Made with whole wheat flour, honey, and applesauce.
5 from 1 vote
Print Pin Rate
Course: bread, Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 270kcal
Author: Rena

Ingredients

  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp kosher salt
  • 3 ripe bananas
  • 1/2 cup honey
  • 1 large egg
  • 1/3 cup unsweetened apple sauce
  • 2 tbsp coconut oil
  • 1/2 cup peanut butter creamy
  • 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 flour, cocoa powder, baking soda, baking powder and salt; set aside.
  • Next, peel the bananas and place them into a bowl. Mash until no lumps remain.
  • Now add honey, egg, apple sauce, oil, and butter, beat until all the ingredients are well combined.
  • Fold the dry ingredients into the banana egg mixture. Add in the 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

Calories: 270kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 210mg | Potassium: 308mg | Fiber: 4g | Sugar: 17g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg
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Reader Interactions

Comments

    • Rena says

      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

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