Peanut Butter Banana Chocolate Chip Muffins

May 27, 2017

Peanut Butter Banana Chocolate Chip Muffins

Does that title make you drool? Oh good, me too. Any combination of the three listed above are amazing together. Peanut butter and banana has been my favourite sandwich for too many years, bananas and chocolate should ALWAYS be together, and I don’t even have to start on peanut butter and chocolate. Clearly, these muffins were made for your stomach and mine.

If you google peanut butter muffins, there are plenty that come up on google, so I have gone ahead and revised my own version – just to add to the masses 😀 . I tripled the recipe because I had that many brown bananas to use. They came out great! Sometimes making a large batch doesn’t work, but it did here. - Cassie C.

Peanut Butter Banana Chocolate Chip Muffins

Yield: 12 Muffins

1 cup Flour
3/4 cup Oats (I used large flake, but quick-cooking would be fine too)
1 Tbsp Baking Powder
1/2 tsp Salt
1 cup Chocolate Chips (I used Milk Morsels from Chocolates By Bernard Callebaut in Red Deer, as well as dark chocolate chips)
Combine in a bowl and set aside.
In a separate bowl:
1/2 cup natural peanut butter *see note below for regular peanut butter use
1 cup Milk
1/2 cup Sugar (I used my standard Coconut Sugar from Costco)
1/2 cup Ripe Bananas, mashed
1 Egg
1 tsp Pure Vanilla Extract


*If using regular creamy peanut butter and not all natural peanut butter, you will end up with a much sweeter muffin because they add confectioners sugar. If you do not want a very sweet muffin, lower your sugar amount. Also, you will need to add 2 Tbsp of oil to your recipe.

Heat the oven to 375 degrees. For dark pans, you should always lower the heat by 25 degrees, so your oven should be preheated to 350. I had both dark and light pans because of my large batch, so I went with 350 and put the light coloured pan on the bottom.

Add wet ingredients to dry, stirring lightly between additions. Combine until just moist and spoon into prepared muffin or brownie pans. Bake 18-20 minutes or until a toothpick inserted comes out clean or very close to. Allow to cool in the pans for 5-10 minutes before transferring to cooling racks.

For a sweet topping, drizzle on some melted regular peanut butter, or eat as is. These muffins are so amazing, both BJ and I had two today!

Happy baking this weekend!

Leave a comment

Also in Blog

Fear Free Fondue
Fear Free Fondue

November 13, 2018

My favourite way to please guests (fondue) is really not a good pick when passing sickness is so likely. Therefore, its time to get creative! I call this; fondue charcuterie.

Continue Reading

Doing Road Trip Snacks the Right Way
Doing Road Trip Snacks the Right Way

October 15, 2018

Some of the keys to a great road trip, in my experience, is entertainment and snacks.

Continue Reading

Celebrating the End of the School Year Inclusively
Celebrating the End of the School Year Inclusively

June 13, 2018

These days we have to be mindful of so many different sensitivities when sending our kids with snacks, so to create some ease I decided to compile a list of allergy friendly ideas!

Continue Reading

Don't go another day depriving yourself.

Everyone needs a little chocolate and wine inspiration, sign up today.