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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.
Personally I liked using the hand held mixer bD the blender. The blender was to messy for me and hard to get out when I got to the bottom. I liked the recipe but it’s missing something. It couple be a little sweeter for me.
What could I add to make it sweeter, sugar and how much ?
Hi Holly,
Thanks for giving this recipe a try and sharing your feedback! I would use some more maple syrup:) Please let me know if you have any other questions! xT
These were an absolute HIT in my house – devoured in no time! These will be on repeat for a while. Loved how easy this was – would love to see more blender muffin recipes in the future!!!
Hey Emily,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
AMAZING
Hey Sherri,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
So good and so easy with the blender!
Hey Elle,
Perfect!! So glad to hear that this recipe was easy and turned out well, thanks for making it! xT
I just made these and they look delicious!
Thanks so much for making this recipe Kellie! I hope they taste delicious as well:) xT
how much time if i turn this into a loaf pan cake
Hey Linda,
I would bake for at least 40 minutes. Please let me know if you give this recipe a try, I hope you love it! xT
Absolutely delicious! Family loved them! Will be a go to for when we have extra ripe bananas available
Also first time using a blender to make muffins so that was fun! 😊
Thanks so much Jaime!! So glad to hear that you enjoyed this recipe and thanks for making it! xT
Are your recipes specific for high altitude baking? I don’t see any mention of it. No FAQ either.
Hey Elizabeth,
If you are at altitude, you should be able to follow all of my recipes as written without any issues:) Please let me know if you have any other questions! xT
I made these and am happy to have a healthier muffin option! Instead of a peanut butter drizzle, I melted a packet of SoChatti cacao and drizzled that on top, and then topped them with flaky sea salt.
Hey Brooke,
Awesome!! So glad to hear that this recipe turned out well for you, thanks for trying it out! xx
These are great! Debated on swapping out blueberries for the chocolate but stuck to the chocolate this time. My kids love them! I actually made them into mini muffins. Great way to use up bananas.
Hi Kelly,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
A nice, easy muffin but not a show stopper (which is OK!) – a solid 4/5 stars.
I was worried they wouldn’t be sweet due to only the 1/4c maple syrup but they were just the right amount of sweet for me. Blended easily and came out moist. They were surprisingly light and fluffy. Other nut-butter based muffin recipes I’ve tried always come out unpleasantly dense. These were soft and airy.
I only added 1/2c chocolate chips as I was running low and it was tons for me personally. I wouldn’t go up to the full cup when I make these again.
If you like a higher muffin top like I do, I use a method where I preheat the oven to 425F, bake the muffins for 5 min at that temp, and then reduce to 350F (with the muffins still in the oven). Reduce the overall baking time by 5 min. I baked mine for a total of 20 min and they were perfect. The initial hotter temp gives a higher top.
Thanks Tieghan!
Hey Cath,
Thanks so much for giving these muffins a try and sharing your feedback! So glad to hear you enjoyed them overall and thanks for sharing what worked well for you! xT
I made these with GF flour. Delicious!
Hi! Which gf flour did you use and did you use the same amount?
Hey Lisa,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Made these today! Delicious and SO easy!! My daughter loves them!
Hey there,
Amazing!! Thanks a bunch for making this recipe, I’m so glad to hear it turned out well for you! xT
Can I substitute almond flour?
Thank you.
Hi Joy,
So sorry, I’ve not tested this recipe with almond flour, so I’m not sure the results. I would try a gluten free flour blend. Let me know if you give the recipe a try! xT
Delicious and easy! I made in mini silicone muffin pan and baked at 350 for 9-10 min. They turned out perfect! Recipe made 40 minis. Perfect for an easy toddler snack or treat!
Hey Chelsea,
Perfect!! So glad to hear that this recipe turned out well for you and thanks so much for making it! xT
I’ve never made blender muffins and after trying this I don’t think I will be making muffins any other way!!! Love this recipe.
Hey Leah,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx