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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.
I’m on an HBH recipe kick. Made these muffins (and white chicken chili burrito bowls) today and both were SO delish. Used 4 overripe bananas that I had frozen and the consistency of the muffin was perfect and not overly sweet. The pb drizzle and flake salt are a great addition and really elevated the flavors. Will def make these again when I have extra bananas!
Hey Darria,
Thanks so much for trying so many recipes, I love to hear that this turned out well for you! xx
These were delicious! Mine were a little too dry. I was short one banana, which affected the moisture level. What would you suggest adding if your short a banana?
Hi Kelly,
Thanks for giving this recipe a try and sharing your feedback! Applesauce would work in place of the banana. Please let me know if you have any other questions! xT
I love these! So easy and absolutely delicious. How would you suggest to store them? Refrigerator or counter?
Hey Ann,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! You can store these in an airtight container on the counter:) xT
These are SO good! Still rich and satisfying even though they’re only sweetened with maple syrup and ripe bananas (and we used Lily’s chocolate chips). My kids loved them (my daughter wanted to eat three and my picky 8 yr old son devoured them)! Even my husband who doesn’t like muffins really enjoyed them. I hand mixed everything just because I didn’t want to bother with the blender and they still turned out wonderful (soft and fluffy, not dry at all). I also replaced the coconut oil with olive oil. The banana flavor is prevalent, but the peanut butter is subtle. Delicious and thank you for this recipe!
Hey Rose,
Awe, thanks so much for your kind message! I am so glad your family enjoyed this recipe and thanks so much for making it! xx
Hi Tieghan. Could these be made GF with almond flour? I can’t have gluten or soy. Thanks in advance
Hey Patrice,
I would use an equal amount of a gluten free flour blend. Please let me know if you have any other questions, I hope this recipe turns out well for you! xT
Made these today.. really good, beautiful golden brown, may be the coconut oil? Not overly PB taste but present. The blender.. not so sure, a little hard to get the flour mixed in so did a stir / blend combo. Regardless of that.. great recipe will be making agsin. Thank you HBH!
Hey Susan,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
Hi Tieghan, looks delicious!! Can I freeze them? If I don’t, it’s just me & my husband & we will eat them all!! …& if I replace the coconut oil with butter how much butter would I use?
Btw, I have two of your cookbooks, love your recipes & your videos are sooo enticing & cool!! Keep up the fantastic work!! TY. <3
Hey Lisa,
Thanks so much for your kind message and making so many recipes! Yes, you can use an equal amount of melted butter and freeze these:) Please let me know if you have any other questions! xx
Hubby is going ice fishing. This will be breakfast and a snacks for all the guys.
Thanks for an easy recipe I put together at 930 at night.
Fingers crossed for fresh fish tomorrow.
Awesome!! Thanks for giving the recipe a try Kim!! xT
Absolutely delicious! These were so easy to throw together and they’re all ingredients we normally have in the house, so I didn’t need to run out to the store for anything. I also love that a lot of your recent baking recipes are non-dairy (lactose intolerant)- it’s often difficult to find recipes that are indulgent that don’t call for milk or butter, and no one in my family can tell the difference! (I use Ghirardelli dairy-free chocolate chips). Will definitely make these again, thanks! 🙂
Hey Heather,
Amazing!! I love to hear that you enjoyed this recipe, thanks for sharing what worked well for you and for giving it a try! xx
Very good. I only had 2 bananas, so I made half a batch. This is a great way to use those overripe bananas. I did sub honey for the maple syrup.
Hey Joanne,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Thanks for sharing what worked well for you! Have a great weekend:) xx
So yummy and easy to make! I subbed sunbutter so my kids could bring them to preschool (nut-free) and they came out great! Even my picky eaters devoured these.
Thanks so much Erin! Love to hear that this recipe was enjoyed and such a great idea to use sunbutter for allergies!! xT
These muffins look great. What could I use instead of coconut oil? Regular oil, butter or vegetable shortening?
Thank you!
Hey Erena,
Any of those should work just fine for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Simple and delicious!
Hey Camille,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
these turned out perfect….my daughter commented how pretty they were….i love a tall muffin!!! didnt have chocolate chips…..and thats ok…i still ate 2…not super sweet which i do appreciate in a muffin!!! love them
Hey Mary,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx
Will this recipe work for Banana bread?
Hi there,
Do you mean to bake in a loaf pan? Sure, that will work well for you! Please let me know if you have any other questions! xT
I had the same question. How would this work in a loaf pan? Size/time/temp? Thanks!
Hi Andrea,
That will work for you, you’re just going to need to increase your bake time:) I hope you love this recipe! xx
Delicious!! Super easy too
Hey Monica,
Happy Friday!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xx