Chocolate Peanut Butter Banana Muffins

5 from 3 votes

These Chocolate Peanut Butter Banana Muffins are moist, fluffy, and easy to make. Made with whole wheat flour, honey, and applesauce.

Prep Time15

Cook Time25

Total Time40

Course: bread, Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: muffins

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.

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.