Next Post
Calabrian Chili Roasted Red Pepper Pizza.
This post may contain affiliate links, please see our privacy policy for details.
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.
Made these last night and they are delicious and easy!! It was easy for my kids to help make also.
Hey Autumn,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
These are amazing ! Can you use almond flour with these ?
Hey Shannon,
I probably wouldn’t recommend almond flour, an equal amount of gluten free flour should work well for you. Please let me know if you have any other questions, I hope you love this recipe! xx
Delicious! I wanted gluten free so I subbed the flour for equal parts almond and oat. They turned out great!
Hey Katie,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Great, thank you so much !
Making these in a blender is a terrible idea. What a mess and waste of batter. Haven’t tasted the muffin yet. If it’s good, will make it in a stand mixer instead
My husband and I just moved to Asia Pacific but I love that I can still go to your recipes to share with my new friends here and to not feel so homesick! May I please ask your advice on how to sub the coconut oil? Thanks again for all your hard work and inspiration!
Hey there,
Congrats on your move!! Any other neutral oil will work well for you here:) Please let me know if you have any other questions! xx
Love this recipe! I made them and took some to co-workers on Valentine’s Day. They all commented that they were so good! I enjoy a sweet bread occasionally for breakfast but have been trying to eat more healthy. I like that these aren’t very sweet but are still so delicious. I’ll definitely be making them again!
Hey Susan,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
My family and I love these muffins! Super easy and delicious. As a bonus, I add one scoop of chocolate protein powder to the mix.
Hey Kelsey,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
A delicious and simple way to use up extra bananas without resorting to banana bread. Thanks – will definitely make these again!
Hey Luann,
Amazing! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your feedback! xx
I’ve made these twice already – such a simple yet delicious recipe – but this last time I made them in a mini-muffin pan so now I can enjoy 4 little muffins instead of just one. In my mind: less calories? Ha!
Hey Luann,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
I have never tried a recipe from HBH that I did not love. These muffins are no exception. I added a scoop of vanilla protein powder to this recipe (for breakfast meal prep) and they still turned out delicious and moist.
Hey Mary,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! Thanks for making so many recipes!! xT
Totally amazing!! I used no-sugar-added creamy peanut butter. These taste decadent and are absolutely the easiest thing ever and delicious. Definitely will make routinely!
Hey Renee,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Just made these and they are DELICIOUS!!! Super easy to make and did not take long at all.
Hey Summer,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
Made these yesterday, they were so delicious and easy!!!
Love your cookbook as well
Awe, thanks so much Lisa!! So glad to hear this recipe was enjoyed and thanks for making it! xx
My husband and I love this recipe. Made it as written, and then tried it without the eggs because of how much banana is in it. With just a couple of tablespoons of soy milk added in, they bake up just the same as the original recipe, and can be shared with vegan friends.
Hey Beth,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️
These are so delicious and easy to make! I highly recommend adding the warm peanut butter drizzle. I will definitely be making these again. Thanks for the great recipe!
Thanks so much Gina!! Love to hear that this recipe turned out well for you, thanks for making it! xx
These were so easy to make and absolutely delicious. I did have to use a bowl for the final step as my bullet blender wasn’t quite big enough to add in the flour mixture. I’ll definitely make these again.
Hey Lauren,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
Great dairy free recipe I could make and share with my infant who has a dairy allergy but is trying new foods (and cleared the peanut butter allergy)!
Hey Jill,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx