Banana Peanut Butter Chocolate Chip Muffins
Start your morning off right with these banana muffins loaded with peanut butter and indulgent chocolate chips!Â
Sitting down to a complete breakfast meal is a bit of a challenge for me. See, my morning ritual involves waking up at 6:30AM while constantly slamming on the snooze button, leaving me to wake up at 7:00AM. By then, I’m obviously so late to work, yet I still check my email, my blog comments, my twitter, my Facebook and my Pinterest accounts. Yeah, it’s exhausting.
That’s why I’m so glad I have Naked Juice. I simply grab a bottle on my way out the door, giving me a chance to have my breakfast on the road. With all-natural fruits and vegetables with no added sugar and no added preservatives, this nutrient-loaded bottle will be sure to fill you up and give you the boost you need to start the day.
And if I have 30 seconds to spare, I’ll heat up a banana muffin to go with my Naked Juice. With chunky peanut butter built right in (a match made in heaven with banana!) and a sprinkle of mini chocolate chips, you’ll be sure to get your fruits and veggies right into your diet for breakfast with just a bit of indulging to kickstart your morning.
Now why would you ever want to skip breakfast?
Banana Peanut Butter Chocolate Chip Muffins
Ingredients
- ¾ cup all-purpose flour
- ¼ teaspoon cinnamon
- Pinch of allspice
- Pinch of cloves
- ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 2 bananas, mashed
- â…“ cup Greek yogurt
- ¼ cup chunky peanut butter
- 3 tablespoons brown sugar
- 1 tablespoon milk
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup miniature chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- In a large bowl, combine flour, cinnamon, allspice, cloves, baking powder, baking soda and salt.
- In a large glass measuring cup or another bowl, whisk together bananas, Greek yogurt, peanut butter, brown sugar, milk, egg and vanilla.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add chocolate chips and gently toss to combine.
- Scoop the batter evenly into the muffin tray.
- Place into oven and bake for 11-13 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
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Disclosure: Compensation was provided by Naked Juice via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Naked Juice.
So Yummy! Â
I am tracking micronutrients per my naturopathic doctor and am wondering specifically what the protein, carb, and sugar counts are for these. Â I would love to make them again but want to be sure they are okay with my diet needs.
Thanks! Â
What are the macros/ calories for these?Â
Did you get an answer? I’d like to know as wellÂ
These are outstanding—I love how your recipes always come out perfectly first time, Chungah! I had to use Reese’s peanut butter chips instead of chocolate ones (in lockdown baking supplies are scarce!), but they worked really well. Thank you so much!
These are delicious. I skipped the sugar, added 1/4 cup of oats, and an extra egg, it turned out great. Thank you for the recipe!
These sound so good! I will update this after I make them. I was looking for a high protein tasty muffin with some TEXTURE. This sounds perfect. Super excited to give them a try!!!
Let us know how they turn out for you!
I would love to know the macros as well.Â
Can you use frozen bananas?
It is best to use fresh bananas.
Could I substitute cooked/mashed sweet potato for banana? My boyfriend is allergic…but I LOVE the other ingredients.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi, is this natural peanut butter that you use. that is generally all we buy but wanted to check. thanks K
You can use any kind of peanut butter to your liking. 🙂
I have everything on hand, except the greek yogurt … what could I substitute that with?
Sour cream or plain yogurt would be a great substitute.
Can these be made with smooth peanut butter if I don’t have any chunky on hand?
Yes, of course!
These are a family favorite! My kids ask that I buy extra bananas when we grocery shop just so we can make these muffins. We love these for breakfast or a quick snack and they are so tender and flavorful. Thanks for such an easy delicious recipe!
I made these today and when I checked them at 11-13 minutes there was no way they were cooked. I left them for a total of 22 minutes which was perfect and they were delicious. I also added a little more flour because all my other muffin recipes call for about 2 cups of flour. With the extra flour and time they turned out great. I will make them again with the recipe changes.
Sandy, baking time can be longer with higher altitude so yes, please make the adjustments accordingly to ensure that your muffins are completely cooked through.