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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.
Best use of four bananas I’ve found yet! My boys loved them – even my son who claims he doesn’t like peanut butter or banana muffins! Delicious, fluffy, moist muffins. What’s not to love?
Hey Sarah,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
These are so great!! my only suggestion would be that if your blender is a bit tired, it will be difficult to get everything blended properly. My vitamix is 15 years ish and is tired. I had to transfer the mix to a kitchen aid mixer to get the dry ingredients mixed in properly. But other than that hiccup they are easy to make so good!
Hey Kathleen,
Thanks so much for giving this recipe a try and sharing your feedback, so glad they ended up turning out for you! xT
My classic Osterizer blender wasn’t up to the job. Probably would have gone better in a standard mixer
Delicious muffins though
Hey Kelly,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
I don’t have muffin tins but still tried to make this.
I set my toaster oven to the same 350 degrees, they took less than half the time. I used parchment paper and just scooped it on like cookies almost. They turned out incredible! Like muffin textured cookies, so yummy!
Hey Hailey,
Awesome!! Thanks so much for making this recipe and sharing what worked well for you, so glad to hear it was enjoyed! xT
Loved these muffins! I used almond flour instead and they came out great.
Hey Katie,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Just so happened to have 4 overripe bananas glaring at me and what luck to come across this recipe at the exact right moment! They turned out really good! I did use 1 cup all purpose flour and 1/2 cup almond flour. I will use liners next time to make it easier to remove from pan.
Hey Tracy,
Perfect!! Thanks so much for trying these muffins and sharing what worked well for you, so glad to hear they were a hit! xT
These were so easy on a Sunday morning with my toddler and so delicious! We didn’t have whole wheat flour but had white whole wheat flour and that worked great as well!
Thanks so much Alex!! I love to hear that your family enjoyed this recipe an appreciate you making it:) xT
These are so delish. I made them GF as others suggested (stupid knees and wrists) and turned out wonderful. I am a little embarrassed that I never thought to put peanut butter in the banana bread with the chocolate chips. All the most perfect foods in the same place. The only thing that could possibly make perfection a little more perfect would be adding some oatmeal since I am missing the fiber in the whole wheat flour. I will definitely be making this one on the repeat. Thank you
Hey Tara,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
These look great. Do you think I could add some Chia seeds or Hemp seeds in the batter?
Hey Erin,
Sure, I don’t see why not!! Let me know if you give this recipe a try, I hope you love it! xT
My entire family loved these – which is not an easy accomplishment! My daughter asked for a second batch to freeze for a quick morning breakfast. Thanks for another winner!
Hey Kelley,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Can i use vegetable instead of coconut oil?
Hey there,
Sure, that should be just fine for you to use! Let me know if you give this recipe a try, I hope you love it! xT
Could you add vanilla protein powder to this? If so do you need to swap any of the dry ingredients? Also could you use oat flour?
Hey Bene,
I haven’t tested this, so I’m not sure on the amount, but I don’t see why that wouldn’t work for you! Let me know if you give it a try! xT
These were delicious. I had to sub honey for maple syrup. These muffins are not overly sweet which makes me love them more. I made them in my blender as suggested but I think I would choose to use my stand mixer next time. I didn’t like having to spoon the batter out of the blender. I’m just weird like that.
Hey Kim,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
I was thinking the same thing. I just made them the original way so I know how they should taste- delish! But will try subbing some of the flour for Naked brand casein powder and adding extra liquid, as it will need it.
I love using the blender it feels so much easier. They did turn out with a breakfast muffin feel but not a crumbly texture. I did some adds: added extra bananas, 1/4 cup pb & 1/4 cup pb protein powder w 3 tblsp of milk. Added chai spices too! They’re gonna be great to bring to hockey!
Hey Jojo,
Awesome!! I’m so glad this recipe turned out well for you and appreciate you making it! xT
Until this recipe everything I’ve made with Whole Wheat Pastry Flour was just ok. I figured that the trio of Peanut Butter, Banana and Chocolate would help it! And honestly, first taste was still overwhelmed by the flour. Then I split a muffin in half, ran it under the broiler to get it a little toasty and spread peanut butter on it, as us suggested and we have a winner breakfast muffin! Thanx for sharing this 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:)