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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.
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/2 cup creamy peanut butter
- 2 tablespoons melted coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chips
- peanut butter, for serving
Instructions
- 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.
These are DELICIOUS! I made them into mini muffins (easier for the toddler). We didn’t have maple syrup so I subbed honey and about a tablespoon of brown sugar. I also used mini chocolate chips since I was making mini muffins. They turned out wonderful and I don’t expect them to last very long- especially once the big kids try them. =-) Thank you!
Hey Allison,
Wonderful! I am so glad to hear that this recipe was enjoyed and appreciate you making it and your feedback! xT
These are the most bland muffins I’ve ever tried in my life, which is so tragic. I had such a high hopes, but at last they were easy to make.
Hey Sophia,
Thanks for trying this recipe and sharing your feedback, so sorry to hear they were not enjoyed! xx
These are absolutely delightful! I will be adding this to my favorites! I used King Arthur White Wholewheat flour because it’s what I had on hand.
Hey Beth,
Thanks so much for giving this recipe a try and sharing your feedback, so glad they were enjoyed! xT
Mine are always a little dry, any tips?
Hey Robyn,
I would try reducing your bake time slightly. Let me know if that helps! Thanks for making this recipe:) xT
Yes! This was it! Thank You, my kids gobble these up, even better now!
Keep sharing your easy muffin recipes! Sometimes we need those dump, blend, bake recipes with ingredients we have on hand. I live at 8500′ and they came out perfect.
These are moist, tasty, easy muffins I’ll be making when I have brown bananas. Thank you!
Hi Danene,
Wonderful!! I love to hear that this recipe turned out nicely for you, thanks for making it! Have a great weekend:) xT
They are addictive!
Thanks so much Lindsey!! Love to hear that these muffins turned out well for you:) xT
These have become a staple for my family! They are SO good! Super easy to make.
Hey Anna,
Awesome! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I made this as a loaf using the cooking instructions from your Maple Banana Bread recipe. Cake tester came out clean at 50 min and when sliced after cooling was so moist and perfect! Used 1:1 GF flour and mini choc chips I had on hand. Thank you for another yummy recipe!
Hi Margaret,
Thanks so much Marsha!! Love to hear this recipe turned out well for you! Have a great Friday! Xx
These are foolproof! I can’t stop making them and everyone that has one goes back for a second. My toddler loves them too which is always a win.
Hey Emily,
Wonderful! So glad to hear this recipe turned out for you, thanks for giving it a try! Happy Friday! xT
Hi delicious but hard to pull from cupcake liners. Your recipe calls to spray muffin tin but picture looks like you used paper. Did you do both?
We loved these muffins! They were so fluffy and flavorful! Word of caution though, they were difficult to pull from the cupcake liners so I will probably use silicone wrappers or just grease the tin well next time I make them.
Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
These are so yummy. I have brought them into work 2 weeks in a row and they are a big hit.
What could I substitute to take out the PB? I have a few with allergies.
Hi there! You could maybe use a little bit of yogurt instead! xT
Can you make this as a bread?
Hi Kate! I haven’t ever made this as a bread before so I can’t say for sure! So sorry! xT
These were so good! A fun take on a classic. Similar to others I didn’t have a strong enough blender, but was easy to mix everything by hand at the very end. Kept moist in the fridge for breakfast for the week. Will be making again.
Hi! Thank you SO much for trying out this recipe, I’m so glad you enjoyed it! xT