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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.
So yummy and super easy! These will definitely be added to the muffin rotation! 🌟
Hey Michelle,
Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
I made a half batch of these, subbed peanut butter for sunflower seed butter, which still tastes great. Turns out a half batch was the perfect amount to make 24 mini muffins! My kids approve!
Awesome!! So glad to hear this, Marissa! Thanks for making the recipe:)
I’m just starting to prep these muffins. You ref a muffin tin- 16 muffins; mine is 12. Since there are no other comments on this I want to know if this is a common size for muffin tins, I bake but not necessarily on the latest.
Hi Elisa,
That’s totally fine to use! Please let me know if I can help in any other way, I hope you love it! xT
i decided to end my long baking-draught with this recipe y’day. Forgot to add eggs but the muffins are still so bleddy good! thank you for this, Tieghan.
Hey Karishma,
Happy Friday!!🌸☀️ I am thrilled to hear that this recipe turned out well for you, thanks for trying it and sharing your review! xx
They look delicious! Can you use frozen bananas ?
Hi Aud,
Thanks so much! I would recommend thawing the bananas first:) Let me know if you give this recipe a try! Happy Friday!
Any advice for using almond butter in place of peanut butter?
Hi Elisa,
I would follow the recipe as written using an equal amount of almond butter:) Please let me know if you have any other questions, I hope you love this recipe! xT
Your banana bread recipe is my go to, I make it weekly especially with the chai and dark chocolate chips. So thank you 😊 I can’t wait to try these. Do I have to use a blender to mix these?
Thanks so much Vanessa, love to hear this!! A blender or a food processor is great to use here! Please let me know if you have any other questions:) xT
What can I substitute for the coconut oil? Butter or oil? Thanks!
Hi Wendy,
Another neutral oil will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Could these be made vegan?
Hi Katherine,
So sorry, I have not tested this recipe using vegan ingredients, but you could certainly give it a try! Please let me know if you have any other questions! xT
I really want to make these to bring to an Easter brunch but am wondering if I could prep the batter in advance and leave it in the fridge overnight so they’re ready to bake in the morning?
Hi Becka,
That would be fine to do, but you will need to bring the batter back to room temp. These are also great just made 1 day in advance! I hope you love this recipe! xx
Loved these. Peanut butter spread on a warm muffin is divine.
Hey Jeannette,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Quick and easy for a decadent and delicious muffin my 4-year-old devoured (with dark chocolate chips). Great for rotation of our bananas that never all get eaten!
Hey April,
Happy Sunday!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
This was amazing! Definitely will be making it again!
Hey Megan,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
Could you use almond flour instead of all purpose?
Hi Christine,
Sorry, I’ve not tested this recipe with almond flour, I think you might have better results using a gluten free flour blend. Please let me know if you have any other questions! xx
Could this also be made in a loaf pan?
Hi there,
Sure, that would work well for you, just increase your bake time:) I hope you love this recipe, please let me know if you give it a try! xx
I made these for breakfast this morning and it was like having a decadent dessert for breakfast! A dab of peanut butter and a sprinkle of sea salt on top really elevates these beyond any other banana muffin I’ve tried. Thanks for the yummy recipe. (I made mine with gluten free flour and a dab of xantham gum and I don’t think anybody could have guessed they were GF!)
Hi Lindsey,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx