This post may contain affiliate links, please see our privacy policy for details.

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!

Blender Chocolate Chip Peanut Butter Banana Muffins |

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!

Blender Chocolate Chip Peanut Butter Banana Muffins |

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!

Blender Chocolate Chip Peanut Butter Banana Muffins |

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.

Blender Chocolate Chip Peanut Butter Banana Muffins |

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.

Blender Chocolate Chip Peanut Butter Banana Muffins |

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!

Blender Chocolate Chip Peanut Butter Banana Muffins |

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!

Blender Chocolate Chip Peanut Butter Banana Muffins |

Looking for other sweet winter recipes? Here are a few ideas: 

Bakery Blueberry Vanilla Crunch Muffins

Blueberry Swirl Coffee Cake Muffins

Double Strawberry Cupcakes

Maple Glazed Doughnuts

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.
View Recipe Comments
Blender Chocolate Chip Peanut Butter Banana Muffins |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Can these be frozen? It’s only my husband and me home these days. I just made them (DELICIOUS!!) and we can’t get through all of them in a week lol Thanks for the recipe!

    1. Hey CJ,
      Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx

  2. Hi, just wondering how this would turn out in a loaf pan…bake longer, of course! Any adjustments you would recommend?

    1. Hey Linda,
      I’ve not tested this, but I don’t see why it wouldn’t work for you! Please let me know if you give it a try! xT

    1. Hi Marissa,
      I think a gluten free flour blend would work best for you! Please let me know if you have any other questions, I hope you love this recipe! xT

  3. Thank you for this simple and healthy recipe!! My kids will love the banana, peanutbutter and chocolate combo…and I love the simplicity and speed of making them!! I LOVE you recipes! I usually make at least one recipe of yours a week!☺️👌🏼 Thank you❤️

    1. Thanks so much for your kind message Joanie!! I hope your family love this recipe, please let me know if you give it a try! xx

  4. Yum! Can’t wait to try these for my kiddos! Do you think they would freeze well if I made some in bulk? Just thaw in the fridge?

    1. Hey Jacy,
      Totally, that would be a great idea!! Please let me know if you have any other questions, I hope this recipe is a hit! xT

  5. Could you comment as to whether this is a high-altitude recipe? I read that you live in the Colorado mountains, as do I. But high-altitude baking is not mentioned. Would love to try these, but don’t want them to sink and fail. Thanks! We enjoy many of your recipes.

    1. Hi Deb,
      You can follow this recipe as written:) I hope you love the muffins, please let me know if I can help in any other way! xx

    1. Hi Debra,
      You bet, any peanut butter you like will work here:) Please let me know if you have any other questions! xT

  6. Do you believe it would substantially change the recipe to substitute honey instead of maple syrup? I have a lot of clover honey on hand at the moment. 🙂

    1. Hey Rebecca,
      I think the honey would be just fine for you to use:) Please let me know if you have any other questions, I hope this turns out well for you! xx

    1. 5 stars
      I used a food processor, and they turned out beautifully! Read the recipe, noted I had all the ingredients, and made immediately. I used oat flour, too!

      1. Hey Beth,
        Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT

    2. Hi Mackenzie,
      Sure, that should work well for you! Please let me know if you have any other questions, I hope you love it! xx

    1. Hi Janna,
      I’m so sorry, I’ve not tested this recipe without the eggs, you could certainly try and egg replacement and see if that works for you! Let me know! xx

    2. Hi, Janna-
      I’ve used the liquid from a can of chickpeas (aka ‘aquafaba’) to substitute for eggs. Usually 3 tbs substitutes for one large egg. Works out well!

  7. 5 stars
    Thank you for the fabulous recipe! How much does 4 medium bananas weigh either with the skin on or skin off – in gram weight measurements please? Bananas can vary so much in weight.
    Could I substitute Rapeseed Oil (like Canola) for the coconut oil? I have to avoid coconut oil. Thanks. Stay safe…..

    1. Hi Nina,
      I would say about 3 cups of mashed bananas, sorry I don’t have the weight. Any other neutral oil will work well for you! Please let me know if you have any other questions! xT

      1. Thank you Teighan, I appreciate you replying so quickly… 🤗 I will mash some banana up and see what 1 cup measures. I will also substitute coconut oil with Rapeseed oil. Other feedback… love your blog… I really appreciate your metric conversion button on the recipes. It helps enormously following your recipes (UK follower) thanks again. I am making your latest salmon recipe this weekend 🤗

  8. All food is guilt free, unless you have a messed up, disordered relationship with food. (And you pushing the idea that some food is not guilt free, is really irresponsible with your huge platform, you should know better (or at least someone on your team)). And sweetie, honey is still sugar. This is ridiculous.

    1. Really? So since all food is guilt-free, one could eat 4 of these muffins with healthy ingredients, or they could eat 4 pre-packaged snack cakes and in both scenarios they’d feel the same about what they just put into their body?

      Clearly, she didn’t expect her words to be taken out of context the way that they were.

      Your comment is quite snarky, and condescending. There’s ways to deliver feedback much more positively.

      1. I usually don’t participate in these silly conversations, but thank you Ange. Teigan’s words were taken out of context and this blog is about sharing recipes not to pick apart her words. If you have followed Teigan for a while she talks a lot about balance, healthy eating, moderation, exercise, etc.

        I’m excited about this recipe! My son will eat any kind of muffin with chocolate chips!

        1. Hi Tracey,
          I would try using an equal amount of sugar. Please let me know if you have any other questions, I hope this turns out well for you! xx

    2. If you don’t like the recipe, just keep scrolling. The condescending, rant comment isn’t really necessary or beneficial to anyone, sweetie.

    3. Speaking of messed up – you sound sick and distorted yourself. Oh and “sweetie” the recipe doesn’t call for honey. It calls for maple syrup. Both of which are significantly different then refined sugar. Actually knowing what you’re talking about before trying to bash a professional would go a long way…

    4. 5 stars
      You seem to drop in here quite frequently, with the same hyperbolic rants and put-downs. Why the compulsion to put so much effort into this negativity? Surely there must be something else you can do with your time, including visiting websites you find more to your liking. I hope you find peace and discover kindness.