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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.
Wow! These were so delicious. I use King Arthur gluten-free flour measure per measure in place of the whole wheat flour, but otherwise I made it to the recipe. I did halve the recipe in case my family wasn’t a fan, but boy, do I wish I’d made the full recipe! These were tender and flavorful and definitely sweet enough, even though there was just a little bit of maple syrup. The chocolate helped of course. I definitely will be making this again.
Hey Emily,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
Would this work with oat flour(blended oats)?
Hi Dominique,
So sorry, I have not tested this, but not sure it would be the best option, I think a gluten free flour blend might work better for you. Please let me know if you have any other questions! xT
These are so yummy and had all our favorite ingredients. They gave us fuel for playing outside in a MN March snowstorm. I loved the PB on top when they muffins were still warm. I will certainly make these again.
Hi Elizabeth,
Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)
Ok, I have to admit, the words “blender muffin” really made me doubtful, but between how easy the recipe was (with minimal clean up) and how great they tasted, my hesitation is long gone. I froze 4 or 5 for an easy breakfast after I returned from vacation, and they tasted as fresh as out of the oven.
I followed the recipe exactly, and LOVED how they turned out. Shared the recipe with my mom as well, who is celiac, and she gave it equally glowing reviews. Thanks Tieghan!
Probably should mention she did a direct 1:1 replacement for her standard GF flour blend, and the texture was great!
Hey Leslie,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
Hi! Do these need to be refrigerated? Thank you!
Hey Laura,
Nope, you can keep these in an airtight container on the counter:) Please let me know if you have any other questions, I hope you love this recipe! xx
Second time making these muffins. They are so moist and delicious! Love that you don’t have to add sugar. They disappeared too quickly the first time so the second batch are in the oven now. Thanks for this recipe! It’s a keeper😍
Hey Kara,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Delicious! I don’t even like bananas but we had a few left over that needed to be used. Super easy to make and a hit around the house. Used butter instead of coconut oil and came out great!
Hey Shelby,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
So yummy!!! I just mixed in a bowl and they came out perfect!
Hey Barb,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
We made these a couple weeks ago and they were so good…getting ready to make another batch right now. We don’t add the frosting and use half regular chocolate chips and half Monk Fruit chocolate chips, so it is a little healthier. Thanks for another great recipe.
Hey Erika,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT
Hi Tieghan! I am planning on making these this week! If I wanted to add a plant-based protein powder to these, how much would be enough and would that change the composition of any of the other ingredients? Thanks!
Hi Nika,
So sorry, I’ve never added protein powder to this recipe, so I’m not sure what the measurements would be. Please let me know if you give this recipe a try! xx
Wonderful! I love that these are so easy and not super sweet. I only had peanut butter chocolate chips and they were great. I also made them in a muffin tin for a dozen muffins and it worked out fine. They just were a little big but turned out beautifully! Will make again for sure!
Hey Caitlan,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
These sound delicious.
Is there anything you could substitute for the maple syrup? Honey maybe?
Hi Jenn,
Sure, honey should work well for you! I hope you love this recipe, please let me know if you give it a try! xx
SO EASY to make and clean up. Added bonus- they’re delicious!!!
Hey Liz,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
These were so easy and came out delicious!! Used Trader Joe’s 1:1 gluten free flour, swapped peanut butter for almond butter because that’s what I had on hand, also swapped coconut oil for vegetable oil again bc that’s what I had, and added some walnuts. Will be making again!
Hey Kelly,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
What could be substituted for coconut oil? Could one use avocado oil? Thanks!
Hey Kelly,
Sure, avocado oil should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
I used MCT Oil and it worked great
These muffins are so delicious and very easy to make! As my daughter said after trying one -these are fire; I give them a 10/10. Thank you for sharing your talents/recipes with us!
Hey Angela,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
Made them tonight as a complement to dinner and loved them! As you said, came together super fast and easy (which I love) and you really can’t go wrong with the banana / choc / pb combo. Also like that they’re relatively hearty, not packed with sugar (yet delicious) and so versatile.
Hey Taryn,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx