These Peanut Butter and Banana Muffins are a vegetarian, healthy, and easy treat to prepare at home. Loaded with dark chocolate chips, they make a delicious addition to your family’s breakfast spreads, lunchboxes and afternoon snacks.
Last week I found my muffin pan again while cleaning the storage room. What a surprise! The pan had disappeared after our move from London to Poland. I rarely use it to be fair and so the missing pan went unnoticed for many months. And when one day I looked for it in every cupboard of my kitchen, it was nowhere to be found. Well, I knew it had to be somewhere, but I had given up looking for it. Only to find it again two years later in our basement storage!
And so, naturally, I felt a sudden need to bake muffins! These Crunchy Peanut Butter, Banana, Oats & Chocolate Chip Muffins are amazing and I’m so pleased I can make them again! I am sure you are going to love this recipe.
Peanut Butter Banana Muffins couldn’t be easier to make at home. Simply combine all the ingredients in a bowl and mix with a wooden spoon or an electric blender. It takes 10 minutes max! Then bake for around 25 minutes and you have freshly-baked muffins for your breakfast or afternoon snack.
All you need are pantry staples like eggs, sugar, flour, milk, etc. This recipe is also a great way to use up a bunch of ripe bananas you might have at home.
These muffins freeze really well (in a ziplock bag) so you can always keep some in the freezer for busy days!
I first made this recipes eight years ago when my husband was training for a marathon and I had also started participating in running races. I was always looking for healthy recipes and homemade snacks packed with nutritious ingredients. I found the recipe on a runner’s magazine and adapted it to make it a bit tastier.
One muffin is enough to fill you up and sustain you through your workout or busy morning. It is moist and fluffy, nutty and not too sweet. Just the right balance of peanut butter, banana and chocolate!
These peanut butter & banana muffins are low in sugar, high in protein, nutritious, and delicious! And compared to store-bought muffins, they have about half the amount of calories: around 195 kcal per muffin (170 kcal if you don’t add the chocolate chips).
You can make these muffins gluten free by swapping plain flour with a gluten free flour like buckwheat.
Makes 12 muffins
- 3 medium ripe bananas
- 100g crunchy peanut butter (100% peanuts, no added oil / salt)
- 2 medium eggs
- 75g light brown sugar
- 125ml semi-skimmed milk
- 25g unsalted butter, melted
- 25g rolled oats
- 200g plain flour, sifted
- 11g baking powder
- 100g chocolate chips
- pinch of salt
Preheat the oven to 180 °C fan. Line a 12 -cup non-stick muffin pan with paper cases.
In a large bowl, combine eggs and sugar, then stir with a wooden spoon (or use stand mixer with a paddle attachment). Mash the bananas with a fork and pour them into the mixing bowl, followed by the peanut butter. Then pour the melted butter and milk. Combine well. Finally, add the flour, baking powder and oats. Add 3/4 of chocolate chips, leaving about 25 grams aside.
Divide the batter between the prepared muffin cases, using a cookie scoop or spoon. Add the remaining chocolate chips on top of each muffin, so you have that nice chocolate chip flavour and crunch in every bite!
Bake for 25-30 minutes or until golden. Cool on a wire rack.
Recipe adapted from Runners World magazine.