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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.
Sooooooo good!
Thanks so much Leah! 🙂 xT
This recipe was a great success. For my changes I used 1 cup 1:1 gluten free flour and 1/2 cup vanilla protein. Turned out perfect. Thanks Tieghan for another fool proof recipe!!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
I made these yesterday and they are delicious! I’ll be keeping this recipe on repeat!
Thank you so much Joy! So glad you enjoyed this recipe! 🙂 xT
Made this today to take to an ill friend; they are delicious and easy! I made 2 changes, I used a GF flour mix (allergic to wheat) and I added a mix of semi sweet chips with caramel sea salt chips. Easy and outstanding. Thank you!
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
Amazing. I used my hand mixer.. easier to clean up. Otherwise I made them just as recipe states. So very good, especially warm!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
So good, so easy, definitely a win!!
Easily customizable. I used raw honey because I didn’t have enough pure maple syrup. My husband doesn’t care for chocolate so I just added em to the mix after putting half the batter in the muffin tray. 🙂
Hi Jessica! Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
Hi Teighan!
How do you get the peanut butter topping to be “drippy”?
Hi Deborah! I use natural PB so it’s already pretty runny, but you can warm it up a bit if you want to drizzle it on top! xT
Good Morning:)
Made these last night, used to much coconut flour. Made in blender and these muffins were still delicious. My husband ate 4 and raved about how good they were. Will definitely do again with less coconut flour.❤️
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
Have made them twice using no sugar creamy peanut butter to cut down on the sugar further. I almost always add a tablespoon of plain Greek yogurt and sometimes just a little unsweetened applesauce too. They weren’t my husbands favorite but everyone else really enjoyed them, particularly because they are not too sweet. The second time around I forgot the coconut oil and they still came out tasty and surprisingly, not dry either.
So glad you enjoyed this recipe Renee! xT
Wonderful, easy recipe to do with a little baker. My 3yo loved making them almost as much as he loved eating them! My only question is whether there’s a way to prevent the muffin from sticking to the paper baking cup so much (maybe this only happened because it was still warm?) Thanks!
So glad you loved these muffins Alexandra! Thank you for giving the recipe a try! xT
These muffins are delish! Great for a breakfast on the go or after school snack! My Vitamix didn’t have any problems with the batter, and I substituted honey for the syrup because I was out. A hit for the whole family!
I make these on repeat! I love them because the peanut butter adds a little protein and the maple syrup is a healthier sweetener option. I tweak the recipe slightly by using a hand mixer, as well as all purpose flour mixed with a little almond flour (to help w/ gluten sensitivity). I sprinkle the top w/ brown or turbinado sugar before baking, then flaky salt as soon as I take out of the oven.
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT
I don’t recommend doing this in a blender–too small, too compact–the dough is very very thick with only the moisture of oil and 2 eggs– I added some milk JUST to make it somewhat pourable
Thank you for letting me know!
I loved these, so did my grandkids. I will try using a food processor next time, my blender (which is a old Osterizer) didn’t mix the batter very well.
Hi there! Thank you so much for trying out the recipe! So glad you enjoyed it! xT
Hi there! I make these on repeat during the school year (we just started) except I substitute almond butter for the peanut butter because my daughter is allergic. These are a sweet treat I don’t mind the kids devouring because of the good, clean ingredients. Thank you.
Thank you, I’m so glad you’re enjoying the recipe! xT
Hi there! I just made these muffins, since I had so many overly ripe bananas to get rid of. I truly didn’t think they would be as amazing as they actually came out! I didn’t have maple syrup, so I used good local honey, and I substituted vegetable oil for the melted coconut oil since I was out. Everyone, please make these! Sooo delicious!
Hey Kellee! Thanks so much for giving the recipe a try! So happy to hear it was enjoyed! Have an awesome week! xT
Enjoyed this recipe!! My blender couldn’t handle the mixing once I added the flour so ended up using a spoon to stir anyways.
Thanks for the feedback!
Love these! Can you freeze them?
Totally!!