Peanut Butter Chocolate Chip Muffins

5 from 2 votes
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Fluffy peanut butter chocolate chip muffins have bananas and walnuts baked right into them. The perfect morning treat or snack for the whole family. No oil needed!

Peanut Butter Banana Muffins With chocolate chips up close.
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Why Make These Peanut Butter Chocolate Chip Muffins

These peanut butter banana muffins are simple to make, they are full of delicious banana and peanut butter flavors with little mini chocolate chips and crushed walnuts. They have a nice texture to them and are made dairy free, and without oil! These muffins are a crowd pleaser. My family loves them and they always disappear fast at brunch parties.

Ingredients Needed

Ingredients for peanut butter banana muffins in bowls on a counter.

These peanut butter banana muffins require only a few ingredients and there is no oil needed for this recipe. The banana and peanut butter take the place of the oil.

Peanut Butter. This is a main ingredient and takes the place of oil along with the bananas. You can also use almond butter.

Bananas. A main ingredient. You will need one cup. About 3 medium or 2 large bananas.

Eggs. 2 eggs are needed.

All Purpose Flour. Or GF all purpose.

Almond Milk. Or any nut milk of choice.

Vanilla.

Sugar.

Baking Powder. Be sure it is fresh, this will effect all baked goods if not!

Chocolate Chips. I used mini but you can use any chocolate chip of choice.

Walnuts. Optional but perfect for some texture.

How To Make This Recipe

Steps to make peanut butter banana muffins.

Step one. Set oven to 350º Mash your ripe bananas in a large bowl. Be sure there are no big chunks. Next add the peanut butter, sugar, vanilla, eggs, almond milk and mix together with a spatula. We do not want to over mix the batter.

Step two. Mix together all the rest of the dry ingredients. Flour, baking powder, salt, chocolate chips and walnuts. Use a whisk if you can, this always help mix things best.

Muffin mix in a glass bowl with a spoon.

Step three. Add the dry ingredients to the wet ingredients. Use a spatula so you don’t over mix the batter. The batter should be similar to a thick pancake batter in texture. Next line a muffin tin with paper liners. Add the batter, filling the cups to about 3/4 of the way full. I like to sprinkle a few more chocolate chips over the top for garnish. Bake for 18-20 minutes or until a toothpick comes out clean when poking the center of the muffin.

Step four. Let the muffins rest for a few minutes and cool before enjoying.

Peanut Butter banana muffins up close on a baking sheet.

Recipe FAQ’S

Can I use almond butter instead of peanut butter?

Yes, this would be a great substitute

Can I use any nut milk?

Yes, any nut milk or even regular cows milk will work.

Can I make these gluten free?

Yes! Use all purpose gluten free flour blend

How long will these keep?

About 3 days on the counter, 5 days in a sealed container in the refrigerator and 3 months in the freezer.

Other Recipes To Try

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Peanut Butter Banana Muffins
5 from 2 votes

Peanut Butter Chocolate Chip Muffins

Fluffy peanut butter chocolate chip muffins have banana and walnuts baked right into them. The perfect morning treat or snack for the whole family. No oil needed!
Prep: 10 minutes
Cook: 20 minutes
Servings: 16

Equipment

  • Muffin Tin

Ingredients 

  • 1 cup peanut butter
  • 1 cup mashed, ripe banana , about 3 medium bananas
  • ½ cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • cup almond milk, *
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • cup chocolate chips, I used mini
  • cup crushed walnuts

Instructions 

  • Set oven to 350 º Mash your ripe bananas in a large bowl with a fork. Be sure there are no big chunks. Next add the peanut butter, sugar, vanilla, eggs, almond milk and mix together with a spatula. We do not want to over mix the batter. 
  • Mix together all the rest of the dry ingredients. Flour, baking powder, salt, chocolate chips and walnuts. Use a whisk if you can, this always help mix things best. 
  • Add the dry ingredients to the wet ingredients. Use a spatula so you don't over mix the batter. The batter should be similar to a thick pancake batter in texture. Next, line a muffin tin with paper liners. Add the batter, filling the cups to about 3/4 of the way full. I like to sprinkle a few more chocolate chips over the top for garnish.
    Bake for 18-20 minutes or until a toothpick comes out clean when poking the center of the muffin. Keep in mind ovens vary so keep a close eye on them.
  • Let the muffins rest for a few minutes before enjoying. You can either bake the rest of the batter left over or discard any leftover batter. Most muffin tins only hole 12 muffins. I usually bake the leftovers so I have about 16 muffins 🙂

Notes

*Any milk will work
*All purpose gluten free flour will also work

Nutrition

Calories: 167kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 147mg | Potassium: 141mg | Fiber: 1g | Sugar: 9g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 16
Calories: 167
Keyword: 30 minute, muffins
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Recipe Rating




1 Comment

  1. 5 stars
    Love this recipe we make it often. Kiddo approved!!