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Chocolate Peanut Butter Banana Muffins
5 from 6 votes

Chocolate Peanut Butter Banana Muffins

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

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 270 kcal
Course: Dessert, Breakfast, Bread
Cuisine: American

Ingredients

  • 1 cup whole wheat flour
  • 1/3 cup cocoa powder unsweetened
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 3 banana ripe
  • 1/2 cup honey
  • 1 large egg
  • 1/3 cup applesauce unsweetened
  • 2 tablespoons coconut oil
  • 1/2 cup peanut butter creamy
  • 1 cup dark chocolate chips

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Next, peel the 3 ripe bananas and place them into a bowl. Mash until no lumps remain.
  4. 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.
  5. 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.
  6. 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.
  7. Remove from the oven and let cool at room temperature.
  8. 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.

Notes

  • You can use regular whole wheat flour or white whole wheat flour, which is slightly more tender. 
  • Use very ripe bananas so that they are easy to mash and very flavorful. 
  • Make sure to use unsweetened applesauce. Sweetened has a lot of added sugars. 
  • You can substitute it with olive oil, but it will change the flavor.
  • Fold the ingredients gently until just combined to avoid tough, dense muffins.
  • Store in an air-tight container or a zip-lock bag in the fridge for up to 4-5 days. Reheat before serving. 
  • llow 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. 
  • 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. 

Nutrition Information

Calories 270kcal (14%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 6g (30%) Cholesterol 14mg (5%) Sodium 210mg (9%) Potassium 308mg (7%) Fiber 4g (16%) Sugar 17g (34%) Vitamin A 39IU (1%) Vitamin C 3mg (3%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 39g 13%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 14mg 5%
Sodium 210mg 9%
Potassium 308mg 7%
Fiber 4g 16%
Sugar 17g 34%
Vitamin A 39IU 1%
Vitamin C 3mg 3%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.