Peanut Butter Banana Chocolate Chip Muffins

Healthy Peanut Butter Banana Chocolate Chip Muffins

Craving a sweet bakery treat but want to keep things on the wholesome side? You are in exactly the right place! These Peanut Butter Banana Chocolate Chip Muffins are the ultimate marriage of flavor and feel-good ingredients. They deliver that classic, irresistible flavor trio—creamy peanut butter, naturally sweet overripe bananas, and rich, melty chocolate chips—while sneaking in a few smart, nutritious upgrades.

What makes these muffins the undisputed champions of your breakfast table or afternoon snack break? It is all in the clever substitutions:

• Whole Wheat Pastry Flour: Unlike standard whole wheat flour which can sometimes make baked goods dense, whole wheat pastry flour gives these muffins a beautifully light, tender, and fluffy crumb while still boosting your daily fiber intake.
• Protein-Packed Yogurt: Say goodbye to dry muffins! A dollop of yogurt provides the perfect amount of acidity and moisture, ensuring every single bite is incredibly soft without needing a heavy pour of refined oils.
• Naturally Sweetened with Maple Syrup: Instead of refined white sugar, we are using pure maple syrup. It offers a warm, caramelized undertone that complements the peanut butter and banana beautifully, sweetening the batch just right.

These muffins include…

• Bananas
• Peanut Butter
• Chocolate Chips
• Yogurt
• Whole Wheat Pastry Flour

Peanut Butter Banana Chocolate Chip Muffins

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Muffins are my jam. I always made a batch for my sons’ playdates. These peanut butter banana chocolate chip muffins are made with whole wheat pastry flour, which is hearty but creates a more delicate crumb than regular whole wheat flour. These muffins are tender and not too sweet. The combination of peanut butter to banana in the recipe does not have one flavor over-power the other. As for the espresso powder, that doesn’t make the muffin taste like coffee; it brings out the chocolate flavor in the chocolate chips and gives the muffins a slightly nutty, roasted flavor. It’s a must have in this recipe! My favorite espresso powder is from King Arthur.

• Author: Ellen
• Method: Baking

Ingredients

Units USM Scale 1/2x1x2x3x

• 1 3/4 cups (220 grams) whole wheat pastry flour
• 1 teaspoon espresso powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cup (300 grams) of mashed bananas (about 2 or 3 bananas)
• 1/2 cup (170 grams) maple syrup
• 1/2 cup (120 grams) Greek yogurt (or sour cream)
• 2 tablespoons (30 grams) coconut oil, melted and cooled
• 1 large egg, room temperature
• 1/3 cup (80 ml) milk (almond, oat, soy, dairy or non-dairy)
• 1/2 cup (130 grams) creamy peanut butter
• 2 teaspoons pure vanilla extract
• 3/4 cup (150 grams) chocolate chips, divided

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Instructions

1. Preheat overn to 425°F (218°C). Line a 12 count muffin pan with muffin liners.
2. In a medium bowl, whisk the flour, espresso powder, baking soda, baking powder and salt together. Set aside.
3. In a large mixing bowl, whisk the mashed bananas, maple syrup, yogurt, coconut oil, egg, milk, peanut butter and vanilla together until smooth.
4. Pour the dry ingredients into the banana mixture and sir gently with a silicone spatula until almost combined. Fold in the chocolate chips, but leave a large handful to sprinkle on top of the muffins as your last step.
5. Spoon the batter into the muffins cups, filling each to the top. With the handful of chocolate chips you set aside, sprinkle a few on top of each muffin.
6. Bake for 5 minutes at 425°F. After 5 minutes, reduce the oven temperature to 350°. Bake for an additional 15 minutes. Total baking time is 20 minutes. Test for doneness by inserting a cake needle or toothpick inserted into the center of one of the muffins. The needle should come out clean. If not, bake for an additional 1 or 2 minutes.
7. Allow the muffins to cool in the muffin pan for 5 minutes. Then transfer to a wire rack to continue cooling.

Equipment

Digital Kitchen Scale

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espresso powder

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measuring spoons

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cupcake muffin pan

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cooling racks

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Notes

1. Whole wheat pastry flour works best in this recipe. It’s just hearty enough to give this muffin structure, yet produces a soft and tender crumb. You may substitute with regular whole wheat flour or all-purpose flour. Same measurement of 220 grams.
2. I have used honey instead of maple syrup. I have used half maple syrup and half honey. All are good.
3. You may use 2 tablespoons of butter instead of the coconut oil.
4. Keep muffins covered at room temperature for up to 3 days. Can be refrigerated for 1 week. Just pop in the microwave for a few seconds to warm them up.
5. Freeze baked and cooled muffins for up to 3 months. Thaw in fridge or room temperature.