Peanut Butter Banana Muffins

These moist peanut butter banana muffins are made with whole wheat flour and chocolate chips for a wholesome muffin that tastes like a treat!

Course Breakfast, Snacks

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 347

Preheat oven to 350°F (175°C). Line a muffin pan with 12 liners or lightly grease the cups.
In a large bowl, whisk together the mashed bananas, maple syrup, plant milk, peanut butter, melted coconut oil, brown sugar, vanilla extract, and cinnamon until smooth and fully combined.
In a separate bowl, whisk the whole wheat flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—do not overmix.
Add the mini chocolate chips and fold them into the batter.
Divide the batter evenly among the 12 muffin cups (they’ll be quite full). Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Room temperature: Store these peanut butter banana muffins in an airtight container at room temperature for up to 3 days.
Freezer: Freeze for up to 3 months in an airtight container or freezer bag; thaw at room temperature. You can pop them in the microwave for a warm, fresh-out-of-the-oven experience!