I’ve been a little muffins obsessed lately, but they really are such an easy snack or breakfast on the go! They freeze really well, can be eaten with one hand if needed, and are really healthy! What more can you ask for? Oh did I forget to mention the peanut butter banana chocolate component of these muffins? That doesn’t hurt either.
These peanut butter banana chocolate chip muffins are 100% whole wheat, dairy free, and packet with protein and fiber from peanut butter and oats.
Ingredients:
- 2 very ripe bananas
- ½ cup raw honey
- ¼ cup canola or other flavorless oil
- ¼ cup salted chunky natural peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- ½ cup oat flour (I just grind down ½ cup rolled oats until they become the consistency of flour)
- 2 teaspoons baking soda
- ¼ teaspoon baking powder
- ¾ cup chocolate chips
Preheat oven to 350, and line a muffin tin with paper liners. This recipe makes 12 muffins.
Start by combining the wet ingredients.
You can do this by hand or in a stand mixer. I did it in a stand mixer so it’s written like that.
Add the bananas and honey to the bowl of a stand mixer and beat on medium speed so that the bananas are mashed and mixed well with the honey. You want to make sure that there aren’t big chunks of banana floating around. Next add in peanut butter, (make sure to stir it well before adding it) the eggs, vanilla, salt, and oil, and mix to combine.
In a separate bowl, mix the flour, baking soda, baking powder, and oat flour, and whisk to combine and remove any lumps.
Note** you can buy oat flour at the store or make your own. I always make my own by grinding down rolled oats until they become the consistency of whole wheat flour. You can also use regular whole wheat flour here, but I find that the whole wheat pastry flour yields a better texture and lighter muffin.
Once the dry mixture is thoroughly mixed, add the dry mixture to the wet ingredients in three batches, mixing after each addition until the dry ingredients are just moistened.
Finally, add in the chocolate chips and mix until they are distributed throughout the batter.
Using a standard ice cream scoop, scoop out the peanut butter banana chocolate chip muffins into the paper liner, and bake for 18 minutes.
You’ll know the muffins are done when they become fragrant, and when they spring back when you push gentry on the tops.
Store the peanut butter banana chocolate chip muffins at room temp in a ziplock bag or airtight container, or freeze them in a large freezer bag and microwave for a muffin 15-20 seconds when you want to eat one.
These peanut butter banana chocolate chip muffins feel indulgent, but are really healthy. If you or someone you know is allergic to peanuts, the peanut butter can easily be swapped out for another nut butter, or even Nutella!