Healthy Chocolate Peanut Butter Banana Muffins

 Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they’re made without dairy, gluten, oil or refined sugar!

Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they're made without dairy, gluten, oil or refined sugar!

I’ve been dying to share these incredibly delicious muffins with you guys for weeks now but I wanted to wait until the time was just right. Because I know as soon as January 1st arrives, we’re all on the Eat Healthier Train and that immediately makes chocolate muffins seem like the devil.

But if you’re like me and can only go so long without having chocolate in your life (cough, like 12 hours, cough) then by now you’re probably craving it like something serious. Well don’t you worry because these Healthy Chocolate Peanut Butter Banana Muffins are the perfect solution to all of your problems!

Okay, I’m being a little dramatic. They might not be able to solve ALL of your problems but maybe a few? Like hunger, for starters.

Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they're made without dairy, gluten, oil or refined sugar!

Healthy Chocolate Peanut Butter Muffin Ingredients

  • Rolled Oats: Whole grain rolled oats are the base of these muffins which packs them with a hefty punch of fiber and a serving of plant-based protein. Rather than spike your blood sugar and leave you crashing, they’ll keep you energized for at least a few hours. Be sure to use certified gluten-free oats for allergies!
  • Unsweetened Cocoa Powder: Because chocolate.
  • Baking Soda and Salt: these offer leavening to help the muffins rise while also adding a hint of salt for flavor. If you’re using salted peanut butter, you should leave out the added salt.
  • Bananas: Ripe bananas provide moisture and natural sweetness.
  • Creamy Unsalted Peanut Butter: Natural peanut butter provides a wholesome source of fat. Also, is there anything better than the combo of banana, peanut butter and chocolate?
  • Eggs: As much as I love flax and chia eggs, they just don’t leaven like real eggs. If you want puffy muffins like you see in the photos then you’ll need eggs for this recipe.
  • Vanilla Extract: While not completely necessary, vanilla extract ties everything together and lessens the need for refined sugar.
  • Pure Maple syrup: Provides moisture and natural sweetness. See possible variations for substitutions.
  • Unsweetened Almond Milk: This is what I always have on hand but any kind of milk will work.
  • Dairy-Free Dark Chocolate Chips or Chopped Dark Chocolate: Double the chocolate, double the fun!

Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they're made without dairy, gluten, oil or refined sugar!

How to Make Healthy Chocolate Peanut Butter Muffins

  1. Layer everything in the blender. Starting with wet ingredients first, place all of the ingredients  except for the chocolate chips into a high speed blender.
  2. Blend! About 10 seconds is all you should need to get the batter nice and smooth.
  3. Add the chocolate chips. Sprinkle the chocolate chips into the blender and stir by hand until they’re well mixed.
  4. Pour into the greased muffin tin. Fill each one about 3/4 of the way full.
  5. Bake. Transfer to the preheated oven and cook for about 22 minutes. The tops will be nice and puffy with cracks.
  6. Stuff in face! Once you see and smell them, it’s going to be hard to resist but make sure to wait for them to cool so that you don’t burn your mouth.

Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they're made without dairy, gluten, oil or refined sugar!

Possible Variations

  • Don’t have a high speed blender? No problem! You can make these using equal amounts oat flour (2 cups) instead. If you have a regular blender you can a combine the wet ingredients and blend together so that the banana gets evenly distributed. Whisk the dry ingredients in a separate bowl then pour the wet into the dry. Fold in chocolate chips and stir to combine before adding batter to a muffin tin.
  • Not into bananas? Leave them out and substitute 1 cup pumpkin or sweet potato puree.
  • Want to make them nut-free? Use oat milk or preferred nut-free milk and replace the peanut butter with sunflower seed butter or coconut oil.
  • Don’t like maple syrup? Most liquid sweeteners will work in it’s place, such as honey or agave nectar. I have not made these with stevia so I can’t offer any advice in that department.
  • Want to make them vegan? I haven’t had good results replacing eggs with flax eggs in my blender muffin recipes. They often come out uncooked in the center. That said, my Flourless Vegan Double Chocolate Banana Bread would be a great alternative!

Healthy Chocolate Peanut Butter Muffins- moist and delicious, these muffins taste just like chocolate cake. You would never guess that they're made without dairy, gluten, oil or refined sugar!

Looking for more blender muffins? Give these a try:

Print Recipe
4.98 from 42 votes

Healthy Chocolate Peanut Butter Banana Muffins

Moist and delicious, these muffins taste just like chocolate cake. You would never guess that they’re made without dairy, gluten, oil or refined sugar!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12

Ingredients

  • 2 ripe medium bananas
  • 2 pasture-raised eggs
  • 1/2 cup creamy unsalted peanut butter
  • 2 teaspoons vanilla extract
  • 1/3 cup pure maple syrup
  • 3/4 cup unsweetened almond milk
  • 2 cups rolled oats
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup dairy-free dark chocolate chips

Instructions

  • Preheat the oven to 350°F then grease a muffin tin and set aside.
  • In a blender, starting with the wet ingredients first, combine everything (except chocolate chips) and blend for about 30 seconds, or until a smooth batter forms.
  • Add the chocolate chips to the blender and gently stir together by hand. Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes.
  • Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.

Notes

Be sure to use certified gluten-free oats for allergies.

Nutrition

Calories: 223kcal, Carbohydrates: 29g, Protein: 7g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 91mg, Potassium: 382mg, Fiber: 4g, Sugar: 11g, Vitamin A: 50IU, Vitamin C: 1.7mg, Calcium: 89mg, Iron: 1.8mg
Course: Breakfast, Dessert
Cuisine: American
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!