Filled with rich cocoa and peanut butter flavors, this Chocolate Peanut Butter Muffin recipe is a perfectly happy and nutritious way to start the day. And since they store so well in the fridge—and almost taste better as they sit—they are a great make-ahead toddler breakfast option.
Chocolate Peanut Butter Muffins
The first time I made these muffins, we were in the midst of nighttime potty training and I basically didn’t have a decent night of sleep for 3 months. It was rough on the kiddo too and we were often grumpy and dragging in the mornings. These muffins saved us more than once, as I found that making a special breakfast really helped to improve my mood.
With their decadent chocolate flavor and balanced nutrition are so good warm out of the oven—or served from the fridge later in the week.
Gluten-Free Chocolate Muffins
I like to use rolled oats as the base for many of my muffins since they add nutrition and are an inexpensive gluten-free flour option. They work really well in this chocolate muffin recipe. I grind rolled oats in my blender to make a super easy flour. You can also buy oat flour at the store if you prefer.
This recipe also has almond meal for additional fiber and moisture and helps the muffins avoid drying out.
TIP: If you don’t have almond meal, you can try substituting additional oat flour. Just start checking for doneness about 2 minutes before the recipe states to ensure that they are moist inside. If you insert a cake tester into the center of a muffin and it comes out cleanly, they are done.
Ingredients You Need
To make this recipe, you’ll need:
TIP: You can use maple syrup instead of honey if you prefer.
Here’s a look at how to make these muffins. Scroll down to the bottom of the post for the full info.
- Start with very ripe (with brown spots!) bananas.
- Gather the rest of your ingredients.
- Grind up your oats to make a flour.
- Add all ingredients to the food processor and grind until smooth.
- Remove the blade and divide the batter evenly among 10 greased muffin cups.
- Bake! Then try to let cool before eating them all.
TIP: Use very ripe bananas with brown spots for the best natural sweetness.
Dairy-Free Chocolate Muffin Recipe
If you have a dairy allergy or sensitivity in your house, these muffins are made without dairy. Which is nice because there’s no adjusting needed to make a delicious batch of chocolate muffins!
How to Store
Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Best Tips for Success
I’d love to hear your feedback on this recipe, so please comment below to share!
This post was first published October 2018.
Chocolate Peanut Butter Banana Muffins
Rich and moist, these chocolate peanut butter muffins are a healthy way to enjoy a treat for any meal of the day.
- 2 very ripe bananas (about 1 ½ cups sliced)
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/2 cup unsweetened peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup almond meal
- 1/2 cup rolled oats ground finely (or purchased oat flour)
- 1/2 cup cocoa powder
- 1 1/4 teaspoons baking powder
Preheat oven to 350 F. Grease 10 cups of a standard muffin tin.
Add all ingredients to the bowl of a food processor and grind into a smooth batter.
Fill 10 muffin cups about 2/3 full.
Bake for 24-28 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.
Serve slightly warm or store in an airtight container and serve cold.
- Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
- Serve warm out of the oven, or chilled from the fridge.
- Use very ripe bananas with brown spots for the most natural sweetness.
- Use honey or maple syrup.
- Use store bought oat flour or grind your own in a food process or blender.
- Use peanut butter or another nut or seed butter such as almond or Sunbutter.
- Cut into smaller pieces as needed when serving.
- Eat plain or top with peanut butter, cream cheese, or some jam.
Calories: 189kcalCarbohydrates: 20gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 33mgSodium: 127mgPotassium: 279mgFiber: 4gSugar: 9gVitamin A: 63IUVitamin C: 2mgCalcium: 69mgIron: 2mg