Healthy Chocolate Peanut Butter Banana Muffins Recipe

Satisfy your cravings with these decadent yet nutritious Chocolate Peanut Butter Muffins. A perfect blend of ripe bananas, wholesome wheat flour, smooth peanut butter and dark chocolate chips creates irresistible desserts vegan style. Enjoy these Peanut Butter Banana Muffins as a guilt free treat with every bite of healthy chocolate.

I love experimenting with food that feels both indulgent and nutritious. In my latest creation, I combined 1 1/2 cups whole wheat flour and 1/2 cup unsweetened cocoa powder with other wholesome ingredients to make these healthy chocolate peanut butter banana muffins.

I mixed in mashed ripe bananas with 2 large eggs, 1/3 cup of creamy natural peanut butter, and 1/4 cup honey to give them a rich, natural sweetness. I added 1/2 cup unsweetened almond milk to keep the batter light and incorporated 1/2 cup dark chocolate chips for that burst of chocolate flavor.

I also used a dash of baking powder, baking soda, and salt to help the muffins rise perfectly. The optional chopped peanuts can be sprinkled on for some extra crunch.

I find that these muffins not only taste great but also provide a good source of fiber and protein, making them a smart treat for any time of day.

Why I Like this Recipe

I really love how these muffins let me treat myself without feeling guilty. The mix of dark chocolate, peanut butter, and banana just blasts my taste buds in the best possible way. I also dig that the ingredients are super simple and I can easily find them in my kitchen, which makes whipping these up a breeze. Plus, I like how the texture strikes a cool balance – it’s soft from the bananas yet has a bit of crunch if I add those chopped peanuts.

Ingredients

• Whole wheat flour: high in fiber and protein; healthier than white refined flour.
• Unsweetened cocoa powder: rich in antioxidants and flavor, offers a deep chocolaty taste without extra sugar.
• Ripe bananas: natural sweetener that adds moisture, potassium and a mild fruity flavor.
• Creamy natural peanut butter: provides healthy fats and protein, creating a nutty, enjoyable texture in every bite.
• Honey: natural sweetener that balances cocoa bitterness and infuses subtle floral notes.
• Unsweetened almond milk: dairy free moisture that helps bring all the ingredients together.
• Dark chocolate chips: bursts of decadent flavor with antioxidants giving each bite a treat.

Ingredient Quantities

• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/3 cup creamy natural peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or your preferred milk)
• 1/2 cup dark chocolate chips
• Optional: 1/4 cup chopped peanuts if you want a little extra crunch

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, mix together 1 1/2 cups whole wheat flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt.

3. In another bowl, mash 2 ripe bananas until smooth and then whisk in 2 large eggs, 1/3 cup creamy natural peanut butter, 1/4 cup honey, 1 tsp vanilla extract and 1/2 cup unsweetened almond milk.

4. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined, dont over mix.

5. Gently fold in 1/2 cup dark chocolate chips and if youre using them, 1/4 cup chopped peanuts.

6. Scoop the batter evenly into your muffin tin, filling each cup about 2/3 full.

7. Place the tin in the oven and bake for about 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

8. Remove the muffins from the oven and let them cool in the tin for roughly 5 minutes.

9. Then transfer the muffins onto a wire rack to cool completely before enjoying.

10. Serve and enjoy your healthy chocolate peanut butter banana muffins as a tasty and guilt free treat!

Equipment Needed

1. Preheated oven (350°F)
2. Muffin tin with paper liners or something to lightly grease it
3. Two mixing bowls (one for the dry stuff and one for the wet ingredients)
4. Measuring cups and spoons
5. Whisk (or a fork if you dont have one)
6. Rubber spatula for folding and stirring
7. Toothpick (to check if the muffins are done)
8. Cooling wire rack for letting the muffins cool down completely

FAQ

Healthy Chocolate Peanut Butter Banana Muffins Recipe Substitutions and Variations

• If you don’t have whole wheat flour, you could try using all-purpose flour or spelt flour as a substitute
• You can swap unsweetened cocoa powder for Dutch process cocoa powder if you’re looking for a slightly different flavor
• If almond milk isn’t available, feel free to use oat milk or soy milk instead
• Instead of creamy natural peanut butter, you can use almond butter or even cashew butter for a unique twist
• Dark chocolate chips can be replaced with semi-sweet chocolate chips if that’s all you have on hand

Pro Tips

1. Make sure your bananas are really mushy before mixing them with the eggs and other wet stuff – overripe bananas help the flavor pop and keep your muffins moist.
2. Be careful not to over mix the batter once you combine the wet and dry ingredients; a few lumps are totally fine and they help keep your muffins light.
3. Try not to rush the cooling process; letting your muffins sit on the wire rack a bit longer can really let the flavors settle, making them even tastier.
4. If you decide to toss in extra mix-ins like more nuts or even different types of chocolate chips, do it gently and in small amounts so your muffin texture stays just right.