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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!
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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 dark chocolate chunks 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious! I was on a hunt for a great banana bread muffin and came across this – which is even more delightful with the addition of peanut butter! I didn’t have maple syrup so I substitued with honey and didn’t have coconut oil and so substituted with butter, both 1:1 ratio. The batch turned out perfectly! 20 minutes was perfect. And adding a dallop of PB once out of the oven and warm – perfection!
Hey Erin,
Amazing!! I appreciate you making this recipe and your comment, love to hear that it was a win!
Have a wonderful weekend!
Baked these today – so easy – will be a staple now . Kids loved them as they were super soft!
Thanks so much, Julie! So glad this recipe was enjoyed, I appreciate you making it! Happy Sunday!🌼🐰
These are so moist and easy. I substitute half a cup of flower with protein powder and they’re still great!
Hey there,
Thanks so much for making this recipe, love to hear it was a hit! Happy Tuesday!
I made them last night. Baking 20 minutes was too long – my mistake. Should have tested sooner so I found them a bit dry. My husband liked them. For sure super easy to make in the blender. Will try again.
Hi Lori,
Happy Monday! Thanks for giving this recipe a try, love to hear the muffins were enjoyed, sorry about the bake time! Have the best week:)
I love how easy these are. I added blueberries but either way these are good.
Hey Kim,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
Horrible. Dont add salt.
My kids loved these, which shocked me because my daughter doesn’t like anything at the moment. These are not too sweet and so good right out of the oven. They all requested a second one!
Hey Erica,
That’s awesome! I’m so glad to hear these muffins were enjoyed by your family, thanks so much for making them! xxT
My family loves these, we make them at least once a quarter. I have also made this in a loaf pan (requires longer baking of course). So yummy! Love to toast them and then drizzle the peanut butter and salt on top. Perfect breakfast or snack.
Thanks so much, Lauren! Love to hear these muffins are always enjoyed, I appreciate you making them so often! xT
I live in Tanzania and was looking for a healthy-ish mid-morning snack recipe. Bananas and peanut butter are easy to get here, so your recipe looked a good option! I made a number of changes as I avoid wheat and I can’t get some ingredients here: I used rice flour (+ a tbsp corn starch + pinch of xanthan gum) to make them gluten free. I just used normal sugar (half sugar, half water) to replace the maple syrup, and sunflower oil instead of coconut oil. I tried doing some fairy-cake size (rather than muffin size), and they came out well – good size for that mid-morning snack. Thanks!
Hey Katherine,
Fantastic! Love to hear this recipe turned out well for you, thanks for making it! Thanks for sharing what worked well for you. Have the best week:) xxT
These look amazing, but I am allergic to peanuts. How do you think almond butter would compare? Thanks!
Hey Alissa,
I think almond butter would be great to use! I hope you love this recipe, please let me know if you give it a try! xT
Super easy to make… I used my new Kitchenaide mixer vs a blender and they turned out so yummy! Had to sub butter for the coconut oil. Any suggestions on tips for freezing for later? I can’t be trusted with so many on my counter at one time! Haha!
Hi Jennifer,
Thanks so much for making this recipe, I’m so glad to hear it turned out well for you! Lol I would just freeze in an airtight container. Happy Sunday! xT
Ok these are soo good! Followed the recipe, did not add pb and salt topping. Even on their own they are amazing!
Hi Rachael,
Thanks so much! Love to hear this recipe turned out well for you, I appreciate you making it! Happy Friday! XxT
Just coming back to say we make these weekly! My kids favorite after school snack. Just made tonight too! Thanks for a great recipe.
Hi Christen,
Wonderful! Love to hear this recipe always turns out well for you, I appreciate you making it so often! Happy New Year!🎆
Hi! Could you freeze these after making?
Hey Megan,
Totally, that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
How much muffin batter in each hole please?
Hi Caroline,
It’s about 1/4 cup for each muffin. I hope you love this recipe! xx