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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.
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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.
These were delicious, and came out as pictured. I used my food processor instead of a Vitamix so the batter would be easier to get out. Worked perfectly! I used bananas I had in the freezer, and just thawed them for a while. Great recipe.
Hey there,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
I got nervous because I used whole wheat flour instead of whole wheat pastry flour, but they tasted great! My son is never likes healthier versions of recipes and he loved these – didn’t notice a difference! So easy to make, and ready fast.
Hey Kelly,
Amazing!! I love to hear that this recipe turned out well for you, thanks for making it! Have a great weekend! xT
I used honey instead of maple syrup. Put everything in a bowl with my hand mixer. No chocolate chips. Made 14. Should have put nuts in them but overall pretty yum. Will have to make these again.
Hey Liliana,
Happy Friday!😁 Thanks so much for making this recipe, I am so glad to hear it turned out well for you! xx
Halved the recipe and it just fit in my large nutribullet cup, used gluten free flour and they turned out great! Best gluten free muffins I’ve made!
Hey Suzie,
Perfect!! Thanks so much for giving these muffins a try, I’m so glad they turned out well for you! xx
These were delicious! I used my stand mixer and they turned out great. Will definitely be making again.
Hey Jennifer,
Awesome!! So glad to hear you enjoyed these muffins, thanks for making them! xx
Delicious and easy! Thank you!!
Hey Kristine,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Can flour be substituted for GF flour 1:1?
Hi Jen,
Yes, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
These are absolutely delicious and healthy! Can’t get much better. Thanks
Hey Judy,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
I was really excited to make these muffins using my new Kitchen Aid mixer! I was able to get 18 muffins out of the batter. I used Canola oil, since I didn’t have coconut oil. Yum yum yum is all I can say!!!
Hey Kathy,
Happy Tuesday!! So glad to hear that this recipe turned out well for you, thanks for making it! xx
This was so easy to make and the kids loved it. The bananas and chocolate chips were sweet enough and I didn’t need to add in any maple syrup. I have an older blender so it had trouble blending the flour in but a few quick stirs did the trick. I also halved the recipe to make mini muffins and it still yielded roughly 22!
Hey Yvonne,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
These are so delicious warm from the oven with peanut butter & sea salt. Perfect for those over ripe bananas & extra chocolate chips!
Hey Susan,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
Hello. I made this morning and though they were very delicious, they were a tad dense. I did use all-purpose flour and almond butter, because of a household allergy to peanuts. Maybe I over mixed them. Maybe it was my flour. Is there anything I could add that might make them a little fluffier? Thank you and as always, we love your recipes ❤️
Hey Tanya,
Thanks so much for giving this recipe a try! If you can use a pastry flour, these will be less dense:) I hope this helps! xx
Thanks for responding. Made them again this morning and noticed I went for baking powder instead of soda. Pretty sure that’s what I used yesterday. Baking soda and pastry flour did the trick. So much fluffier today. So yummy too.
Awesome!! Glad to hear this:)
These are AMAZING! You can ripen your bananas in the oven too if you need to. Thank you for this recipe! It’s so delicious.
Hey Gia,
Happy Monday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it turned out well! xT
The perfect recipie to come across when I had 4 old bananas. So easy and yummy.
Hey Naomi,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
SOOOO GOOD! had a late night craving and was able to make this up quick! swapped the coconut oil for olive oil and i hand mixed and it came out great.
Hey Missy,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT