These Chocolate Peanut Butter Muffins are a deliciously healthy treat that balances indulgence with nutrition.
Packed with plant-based protein, fiber-rich whole wheat flour, and naturally sweetened with coconut sugar and maple syrup, they offer good fats from peanut butter and coconut oil.
Quick to make and deeply satisfying, they’re perfect for breakfast, snacks, or easy meal prep.
Chocolate Peanut Butter Muffins
Equipment
- 1 muffin tin (12-cup)
- 12 muffin liners
- Mixing bowls (medium and large)
- Measuring Cups and Spoons
- Whisk or fork
- spatula
- Oven
Ingredients
Dry Ingredients:
- 1 ½ cups white whole wheat flour
- ½ cup coconut sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips plus extra for topping
Wet Ingredients:
- 1 cup mashed banana about 2 medium bananas
- 2 large eggs
- ⅓ cup pure maple syrup
- ⅓ cup all-natural peanut butter drippy
- 1 teaspoon vanilla extract
- ¾ cup unsweetened almond milk
- 2 tablespoons melted coconut oil
Instructions
- Preheat and Prepare Muffin Pan: Begin by setting your oven to 350°F (175°C) so it reaches the correct temperature while you prepare the batter. Line a 12-cup muffin tin with muffin liners to prevent sticking. For extra assurance, lightly spray each liner with a nonstick cooking spray or brush with a thin layer of coconut oil. This will make removing the muffins easy and keep their texture intact.
- Combine Dry Ingredients: In a medium mixing bowl, add the white whole wheat flour, coconut sugar, unsweetened cocoa powder, baking soda, and salt. Stir gently with a whisk or spoon to ensure the cocoa powder and baking soda are evenly distributed. This step ensures the muffins rise evenly and have consistent flavor. Next, fold in ½ cup of chocolate chips so they are evenly coated with flour — this helps prevent them from sinking to the bottom during baking.
- Mash Bananas: Peel two medium ripe bananas and place them in a small mixing bowl. Use a fork or potato masher to mash them until smooth, with minimal lumps. You should measure about 1 cup of mashed banana for this recipe. The banana adds natural sweetness, moisture, and a subtle flavor that enhances the muffins’ texture.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed banana with two large eggs. Whisk them together until smooth and fully incorporated. Add 1/3 cup of pure maple syrup, 1/3 cup of all-natural drippy peanut butter, and 1 teaspoon of vanilla extract. Stir these ingredients gently until the peanut butter is completely mixed in. Then, pour in ¾ cup of unsweetened almond milk, whisking as you go to create a smooth, creamy base for the muffins.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the large bowl containing the wet mixture. Use a spatula to fold the ingredients together gently. Avoid overmixing to ensure the muffins stay light and moist. Once combined, add 2 tablespoons of melted coconut oil and fold it in until the batter becomes silky and well-integrated.
- Fill Muffin Liners: Using a spoon or ice cream scoop, fill each muffin liner about three-quarters full. This allows room for the muffins to rise while baking, ensuring they have a perfect dome shape. The batter should be thick but easy to scoop. Sprinkle a few additional chocolate chips on top of each muffin for an appealing look and extra chocolate flavor.
- Bake Until Perfect: Place the muffin tin in the preheated oven on the center rack. Bake for approximately 18–22 minutes. Begin checking at the 18-minute mark by inserting a toothpick into the center of a muffin — if it comes out clean or with a few moist crumbs (not wet batter), the muffins are done. Baking times may vary slightly depending on your oven, so watch carefully to prevent overbaking.
- Cool for Best Texture: Once baked, remove the muffin tin from the oven and let it sit on a cooling rack for about 5 minutes. This resting period allows the muffins to set, making them easier to remove from the liners. Carefully lift each muffin out of the tin and transfer to a wire rack to cool completely. This ensures they retain moisture and develop their full flavor.
- Serve or Store: These muffins can be served warm for a delightful breakfast or snack. They pair wonderfully with a cup of coffee, tea, or a smoothie. If not consuming immediately, store them in an airtight container at room temperature for up to three days or refrigerate for up to a week. They can also be frozen for up to a month for convenient, grab-and-go snacks.
- Enjoy Your Creation: Take a moment to savor your freshly baked Chocolate Peanut Butter Muffins. With their rich flavor, moist texture, and balanced nutrition, they make an irresistible and wholesome addition to your recipe collection. Perfect for busy mornings, afternoon snacks, or healthy dessert options, they combine convenience and taste beautifully.
Notes
- Use ripe bananas for maximum natural sweetness and moisture. Overripe bananas with brown spots work best.
- White whole wheat flour provides a lighter texture while keeping muffins nutritious. You can substitute with oat flour for a gluten-free option, though texture will slightly change.
- Coconut sugar gives a mild caramel flavor, but brown sugar can be used in a pinch.
- Ensure peanut butter is natural and drippy for easy mixing and a smooth flavor profile.
- Chocolate chips can be dark, milk, or vegan depending on preference. Adjust the amount for sweeter or richer muffins.
- Do not overmix batter — this ensures muffins stay soft and tender.
Chef’s Secrets: Baking Perfect Muffins Everytime
The key to irresistible Chocolate Peanut Butter Muffins lies in balancing texture and flavor.
Always mash bananas until smooth for consistent moisture distribution.
When combining wet and dry ingredients, fold gently to preserve air pockets — this keeps muffins light.
Adding chocolate chips last and sprinkling extra on top creates a delightful texture contrast.
For an extra flavor boost, lightly toast the coconut oil before adding it to the batter to enhance its natural aroma.
Lastly, let the muffins cool slightly before removing them from liners; this prevents crumbling and ensures they keep their shape.
Serving Suggestions: Creative Ways To Enjoy
These muffins are versatile and perfect for various occasions.
Serve them warm for breakfast with a smear of extra peanut butter or a drizzle of maple syrup.
For a more decadent treat, pair with a dollop of Greek yogurt and fresh berries.
They work wonderfully as a snack alongside a cup of coffee or tea, or as a quick grab-and-go breakfast.
For a kid-friendly option, cut muffins in halves and add sliced bananas or strawberries in between for a muffin sandwich.
These muffins also pair well with a smoothie for a balanced energy boost.
Storage Tips: Keeping Muffins Fresh Longer
Store these muffins in an airtight container at room temperature for up to three days to maintain softness.
For longer storage, refrigerate them for up to a week; just warm slightly before eating to restore their moist texture.
Muffins freeze beautifully — wrap each muffin individually in parchment or plastic wrap, then place in a freezer-safe bag for up to one month.
When ready to enjoy, thaw overnight in the fridge or warm in the microwave for 20–30 seconds.
This keeps them tasting freshly baked and maintains their nutritional benefits.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Substitute white whole wheat flour with oat flour or a gluten-free baking blend in equal amounts.
Note that texture may change slightly, and the muffins may be a bit denser. Adding a teaspoon of baking powder can help achieve fluffier results.
2. Can I replace bananas with another fruit?
Mashed bananas add moisture and natural sweetness, but ripe applesauce or pumpkin puree can be good alternatives. Keep in mind that these substitutes will slightly change flavor and texture.
3. How do I make these muffins vegan?
Replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) and ensure your chocolate chips are dairy-free. Use plant-based milk as stated in the recipe for full vegan compliance.
4. Can I use crunchy peanut butter instead of smooth?
Yes, crunchy peanut butter will work, adding texture to the muffins. Just be aware it will slightly alter the batter’s consistency and may require a few extra mixing strokes.
5. How can I make these muffins extra moist?
Ensure bananas are ripe and mash them thoroughly. Slightly underbaking the muffins by one minute also preserves moisture.
Adding an extra tablespoon of almond milk or a teaspoon of coconut oil can enhance softness without altering flavor.
