Blender Chocolate Chip Peanut Butter Banana Muffins
Blender Chocolate Chip Peanut Butter Banana Muffins. Everyone’s favorite easy, no guilt, healthy, and just SO DELICIOUS muffins! With over-ripe bananas, creamy salted peanut butter, whole wheat flour, and lots of chocolate chips, these are going to be on repeat. Bite into these warm muffins, with extra peanut butter and flaky salt on top – so yummy. Those melty chocolate chips entice everyone!
I don’t know if this is too basic of a recipe to be sharing, but even if it is, I absolutely love it. I’ve been making these almost weekly with our extra brown spotted bananas. Everyone really enjoys them. They’re a wonderful, wholesome, protein-packed treat!
I usually avoid sharing muffin recipes. No real reason, I just make the same ones over and over. Either blueberry, banana, or sometimes a good pumpkin muffin in the fall. Something about a muffin recipe usually bores me. Every time I contemplate sharing one I usually decide against it. But I started baking these back in December for Oslo. They ended up turning out so well and they were so easy! Everyone in the family ended up enjoying them just as much as he did!
My mom especially loves them when they’re still warm with the melty chocolate. How could you not?
I based the recipe on my go-to banana bread. My mom was looking for something sweet to give Oslo that wasn’t loaded with sugar. I immediately thought of banana bread.
Oslo loves peanut butter, so I added some to the batter, then mixed in chocolate chips. They couldn’t be easier and he loved them!
Here are the details – these are fast
You’ll need a blender – a food processor works too.
Add all of the wet ingredients to the blender first. Start with the bananas, then peanut butter, coconut oil, eggs, and vanilla. All ingredients I always have on hand.
Blend up the wet ingredients, mashing the bananas. Add the dry, just whole wheat flour (though any flour, even a gluten-free blend works), baking soda, and salt. Then blend one more time to just combine everything.
It’s fine if the batter has some lumps!
The last step is to mix in the chocolate chips.
And then bake! I love to use semi-sweet chocolate chips for these since I wanted Oslo to really enjoy them too. But a dark chocolate chunk would be even healthier and would work really nicely too.
These take about 20 minutes to bake and then you can serve them pretty much right out of the oven.
If you’re eating these warm, I highly recommend a drizzle of drippy peanut butter on top. Oh, and if it is your thing, maybe some sea salt too. Oh my goodness, so insanely yummy, but honestly, these are healthy too.
We love that!
These are also great packed up as a work snack or enjoyed as a mid-day treat. Either way, you and your family are going to love them.
I have a good feeling this is going to be a recipe we all make on repeat. Asher LOVED them! Enjoy y’all!
Looking for other sweet winter recipes? Here are a few ideas:
Bakery Blueberry Vanilla Crunch Muffins
Blueberry Swirl Coffee Cake Muffins
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make these Blender Chocolate Chip Peanut Butter Banana Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blender Peanut Butter Chocolate Chip Banana Muffins
Servings: 16 muffins
Calories Per Serving: 212 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. Preheat the oven to 350° F. Grease 16 muffin tins.2. In a blender, combine the bananas, peanut butter, coconut oil, maple syrup, eggs, and vanilla until combined. Blend to fully combine and mash the bananas. Add the flour, baking soda, and salt, blend again until just combined. Fold in the chocolate chips. 3. Divide the batter among the prepared muffin tins. Bake for 20-22 minutes, until just set. Serve with peanut butter and sea salt (if desired) on top.