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–+ servings

Ultimate Healthy Banana Muffins with Peanut Butter and Chocolate Chips

Moist, protein-packed healthy banana muffins with rich peanut butter flavor, naturally sweetened with maple syrup, and studded with mini chocolate chips. Gluten-free and dairy-free, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Breakfast, Dairy Free, Gluten Free, Snacks
Cuisine: American
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup mashed ripe bananas (about 3 medium)
  • 3/4 cup natural creamy or crunchy peanut butter (just peanuts and salt) 192g
  • 2 large eggs
  • 1/4 cup pure maple syrup 78g
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon unsweetened almond milk (or other dairy-free milk)
Dry Ingredients
  • 1 cup gluten-free oat flour 92g, or make your own by blending rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup mini dairy-free chocolate chips 60g, plus 2-3 tablespoons for sprinkling on top

Method
 

  1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners and lightly spray the inside of each liner with nonstick cooking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and almond milk until the mixture is smooth and well combined.
  3. Add the oat flour, baking powder, cinnamon, and salt to the wet ingredients. Stir until just combined, then gently fold in the 1/3 cup of mini chocolate chips. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with the extra chocolate chips.
  4. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer the muffins to a wire rack to cool completely before enjoying. Makes 12 muffins.

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 9gFat: 12gSaturated Fat: 3gCholesterol: 31mgSodium: 185mgFiber: 3gSugar: 14g

Notes

For best texture, use very ripe bananas with brown spots. If your peanut butter is unsalted, no need to add extra salt. For a peanut-free version, substitute with drippy almond or cashew butter. Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in a 300°F oven for 5 minutes. Avoid overmixing the batter to keep muffins tender.

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