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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.
This is a keeper! It was super fast and came out delicious! Throwing everything in the blender made for a very creamy batter. I substituted sugar-free semi sweet chips and reduced the maple syrup and salt by half- purely for my own personal preference. I also make my own peanut butter, so I used that instead of jarred peanut butter. Regular whole wheat flour worked just fine, too.
I’ll be making these over and over with my old bananas. They’re perfect for my son to grab as he rushes out the door to school or work.
Hey Denise,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Hi!!! How long do I store these? And can I store at room temp??
Hey Nicole,
These will store in an airtight container on the counter for 1 week. Please let me know if you have any other questions! xx
This recipe looks so good, but I absolutely can’t stand bananas. Like I won’t even touch them. Is there something else I can use in it’s place? Applesauce maybe?
Hey Lauren,
Sorry, I haven’t tested this recipe with just applesauce in place of the bananas. You might like one of my other muffin recipes:
https://www.halfbakedharvest.com/cinnamon-swirl-blueberry-coffee-cake-muffins/
https://www.halfbakedharvest.com/pbj-oat-streusel-muffins/
https://www.halfbakedharvest.com/honey-strawberry-muffins/
I hope this helps! xT
Didn’t have eggs so I subbed chia seeds. Also used regular whole wheat flour. Easy and came out great!
Hey there,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
Do you think this would work if we mixed everything in a bowl instead of the blender? Thanks!
I just made them and I used a bowl. It worked fine. I didn’t want to get my stand mixer all dirty and it was simple enough to mix in a bowl.
Thanks for sharing Rebecca!!
Hi there,
I would use a food processor if you don’t have a blender to use:) Please let me know if you have any other questions! xx
Hi,
I substituted honey for the maple syrup and added some chopped walnuts. The muffins turned out great!! The texture is smooth and they are delicious without being too sweet.
Thank you for another amazing recipe!!
Tracey
Hey Tracey,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
Super easy and delicious. The texture is so smooth from the blender. I’d make again.
Thanks so much Erin!! Love to hear that this recipe was enjoyed:) Have a great day! xx
I only have 2 overly ripe bananas on hand, could I half the recipe without having to make any adjustments on the other measurements? Thanks!
Hey Andrea,
Yes, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Hi! Could you use regular whole wheat flour for this recipe? Thanks!
Hi Amy,
The pastry flour is going to make for a less dense muffin, but yes you could use regular whole wheat flour. Please let me know if you have any other questions! xx
Hello, I am just wondering if this recipe works at high altitude, I live in Colorado Springs
Hi Cristal,
Yes, you can follow the recipe as written:) Please let me know if you have any other questions! xx
Could I use melted butter if I don’t have coconut oil?
Hi Miranda,
Sure, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
These look and sound delicious! Would love to try using almond flour or oat flour, have you or anyone tried this yet? Thanks!
Hey Thea,
So sorry, I’ve not tested that, I would use a gluten free flour blend for best results. Please let me know if you have any other questions! xT
Yummy, I can’t wait to give this a try; if not this weekend, then next. I am getting so very fat from all these recipes and thank you for staying thin :-)!
I hope you love the recipe:)
I have made the same recipe for banana bread for 25 years. I’m switching it up today with your recipe! All in the food processor! Love to bake but hate dishes! Thanks Tieghan!
Thanks so much Jennifer! I hope you love this recipe, let me know how it turns out! xx
Just made these using GF flour and ate 2 while still warm! Did not put anything on top. Absolutely delish the way they are.
And I made these in my Kitchenaid mixer, not a blender. Turned out just fine.
Thanks for your comments. I have Celiac and always like to know how recipes turn out! I too would use a stand mixer so good to know that worked! Thanks!
Hey Melanie,
Amazing!! So glad to hear you enjoyed this recipe and thanks so much for making it! xx