Last week when I planned on making muffins, I ended up coming up with a new recipe. I had overripe bananas to use up and instead of making Walnut Banana Bread or Blueberry Banana Muffins, I decided to pair them with peanut butter and chocolate chips. I figured that the girls would love that!
And they did!
Peanut Butter Banana Chocolate Chip Muffins
Makes 21 muffins
Ingredients
- 3 large overripe bananas
- 3/4 cup natural smooth peanut butter
- 2/3 cup pure maple syrup
- 1/3 cup unsweetened almond milk
- 1/4 cup sunflower oil
- 1 1/2 teaspoons pure vanilla extract
- 2 1/4 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup dairy-free chocolate chips or carob chips
Directions
- Preheat the oven to 350°F and line two muffin pans with 21 large-size paper baking cups.
- In a large mixing bowl, mash the bananas, until free of any lumps and add the peanut butter, maple syrup, milk, oil, and vanilla. Whisk until smooth.
- In a medium mixing bowl combine the flour, baking powder, baking soda and salt. Add the chocolate chips.
- Add the dry ingredients to the large mixing bowl with the wet. Mix until just combined.
- Spoon the muffin batter into the baking cups, filling them each 3/4 of the way full.
- Bake for 18-20 minutes. Muffins are ready when a toothpick inserted comes out clean. Allow to cool a little before eating.
Live. Learn. Love. Eat. 
Oooo! I can’t wait till my bananas are ripe enough!!
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To make this recipe gluten free, what flour would you recommend?
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Hi! Sorry, I don’t know anything about gluten-free baking.
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If it were me I might try a combination of quinoa, brown rice and tapioca flours. And don’t forget to add some xanthum gum 🙂
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I would use Bob’s Redmill GF All-purpose Baking Flour. Hers the link…
http://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html
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Mmmm … peanut butter … I can’t think of anything better! Well, maybe peanut butter and the chocolate chips. Love your creations!
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These look delish, I think we might try them next week, thanks!
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I plan on making these. Can I freeze these after baking?
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That should be fine. I always freeze muffins. Just let them cool first.
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They are WONDERFUL!! We all loved them! Thanks for the recipe Tiffany!
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Whenever I make vegan recipes they always come out too dry, especially muffins. Do you have any suggestions.
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Have you tried this recipe? I use liquid sweeteners so my quick breads, cakes and muffins are more moist than regular recipes, vegan or not. I hate dry muffins, cakes or quick breads and so I am always careful that my recipes are moist.
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Made these muffins tonight, but I used unsweetened organic applesauce instead of sunflower oil (1/4 cup). They are so good! Thanks for this recipe. I’ll be adding it to my list of favorite banana treat recipes. 🙂
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