Easy Chocolate Chip, Peanut Butter and Banana Muffins: Soft, Sweet, and Irresistible
This easy peanut butter and banana muffin recipe, packed with creamy peanut butter, sweet bananas, and melty chocolate chips, is perfect for a quick breakfast, meal prep, or a delicious snack!
Peanut butter and banana is my go-to flavor combo when I want something comforting but still packed with wholesome ingredients. The creamy nuttiness of peanut butter mixed with the natural sweetness of bananas makes every bite feel like a warm hug.
Whether I’m making a batch of muffins for the week or whipping up a quick snack, this recipe never disappoints.
Why You’ll Love This Recipe
This easy peanut butter and banana recipe is a lifesaver when I need something quick, filling, and delicious. The bananas add a natural sweetness that helps cut back on added sugar, while the peanut butter gives it a rich, satisfying texture. I love how this recipe keeps me full without feeling heavy.
One thing I’ve noticed is how versatile it is. Sometimes, I’ll add a handful of chocolate chips to make it feel more indulgent, or I’ll throw in some chopped walnuts for extra crunch. On busy mornings, I’ll grab one of these muffins with a coffee, and I’m good to go.
Customizing Your Muffin Recipe
Over the years, I’ve played around with different variations of this recipe, and here are some of my favorite tweaks:
- Flour Options: I like using whole wheat flour for a heartier texture, but if I’m baking for a friend who’s gluten-free, I swap in a 1:1 gluten-free flour blend.
- Sweetener Substitutes: When I want a more natural sweetness, I use honey or maple syrup instead of sugar. If I’m feeling extra fancy, a splash of vanilla extract makes a big difference.
- Nut-Free Alternative: Since I have a few family members with nut allergies, I’ve tried this with sunflower seed butter—it still gives that rich, creamy texture.
- Extra Add-Ins: I almost always add a sprinkle of cinnamon to warm up the flavors. If I’m making these for a weekend brunch, I’ll toss in dark chocolate chunks for a bakery-style treat.
Perfect for Any Occasion
What I love most about this peanut butter and banana recipe is how easy it is to meal prep. I can bake a batch of muffins on Sunday, and they stay fresh all week. They’re perfect for tossing into a lunchbox or enjoying as a quick grab-and-go breakfast.
I’ve even made mini muffins for a friend’s baby shower, and they were a hit! They’re soft, naturally sweet, and perfect for little hands. Plus, they freeze beautifully—whenever I have overripe bananas, I whip up a batch and freeze some for later.
Trust me, once you try this recipe, it’ll become a staple in your kitchen too. Give it a go and let me know how you customize yours!
Easy Chocolate Chip, Peanut Butter and Banana Muffin Recipe
Ingredients
Basic Version:
- 1 ½ cups flour
- 3 ripe bananas mashed
- ¼ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- â…“ cup peanut butter
- â…“ cup coconut oil or any oil of your choice
- ½ cup plain Greek yogurt
- ½ cup chocolate chips
- â…“ cup chopped chocolate
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Substitutions & Variations:
- Oil Substitutes: Use vegetable oil canola oil, or melted butter instead of coconut oil.
- Sweetener Options: Swap white sugar with honey maple syrup, or coconut sugar for a natural alternative (reduce slightly if using liquid sweeteners).
- Flour Alternatives: Use whole wheat flour for added fiber or a 1:1 gluten-free flour blend for a gluten-free option.
- Dairy-Free Version: Replace Greek yogurt with coconut yogurt or unsweetened applesauce.
- Nut-Free Option: Replace peanut butter with almond butter cashew butter, or sunflower seed butter.
- Extra Crunch: Add chopped nuts like walnuts pecans, or almonds.
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, mix sugar, brown sugar, eggs, Greek yogurt, and peanut butter until well combined.
- Add the oil, mashed bananas, and vanilla extract. Stir until smooth.
- Add the flour, baking powder, baking soda, chocolate chips, and chopped chocolate. Gently mix with a spatula until fully combined.
- Fill the muffin cups all the way to the top to create a high muffin top that slightly overflows when baked.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
- Keep muffins in an airtight container at room temperature for up to 4 days.
- Store in the fridge for up to 5 days.
- Freeze for up to 3 months for longer storage.
I LOVE peanut butter, chocolate, and banana… and these muffins tick all the boxes. So if you’re like me, make sure to give these a try!