Filled with rich cocoa and peanut butter flavors, this Chocolate Peanut Butter Muffin recipe is a perfectly happy and nutritious way to start the day. And since they store so well in the fridge—and almost taste better as they sit—they are a great make-ahead toddler breakfast option.

chocolate peanut butter muffins on plate

Chocolate Peanut Butter Muffins

The first time I made these muffins, we were in the midst of nighttime potty training and I basically didn’t have a decent night of sleep for 3 months. It was rough on the kiddo too and we were often grumpy and dragging in the mornings. These muffins saved us more than once, as I found that making a special breakfast really helped to improve my mood.

With their decadent chocolate flavor and balanced nutrition are so good warm out of the oven—or served from the fridge later in the week.

Gluten-Free Chocolate Muffins

I like to use rolled oats as the base for many of my muffins since they add nutrition and are an inexpensive gluten-free flour option. They work really well in this chocolate muffin recipe. I grind rolled oats in my blender to make a super easy flour. You can also buy oat flour at the store if you prefer.

This recipe also has almond meal for additional fiber and moisture and helps the muffins avoid drying out.

TIP: If you don’t have almond meal, you can try substituting additional oat flour. Just start checking for doneness about 2 minutes before the recipe states to ensure that they are moist inside. If you insert a cake tester into the center of a muffin and it comes out cleanly, they are done.

ingredients in peanut butter chocolate muffins

Ingredients You Need

To make this recipe, you’ll need:

TIP: You can use maple syrup instead of honey if you prefer.

how to make chocolate peanut butter muffins step by step

Step-by-Step Instructions

Here’s a look at how to make these muffins. Scroll down to the bottom of the post for the full info.

  1. Start with very ripe (with brown spots!) bananas.
  2. Gather the rest of your ingredients.
  3. Grind up your oats to make a flour.
  4. Add all ingredients to the food processor and grind until smooth.
  5. Remove the blade and divide the batter evenly among 10 greased muffin cups.
  6. Bake! Then try to let cool before eating them all.

TIP: Use very ripe bananas with brown spots for the best natural sweetness.

Dairy-Free Chocolate Muffin Recipe

If you have a dairy allergy or sensitivity in your house, these muffins are made without dairy. Which is nice because there’s no adjusting needed to make a delicious batch of chocolate muffins!

moist and healthy chocolate muffins on plate with berries and cucumbers

How to Store

Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.

Best Tips for Success

I’d love to hear your feedback on this recipe, so please comment below to share!

This post was first published October 2018.

chocolate-peanut-butter-muffin-on-plate

Chocolate Peanut Butter Banana Muffins

Rich and moist, these chocolate peanut butter muffins are a healthy way to enjoy a treat for any meal of the day.
4.94 from 15 votes
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Cuisine American
Course Muffins
Calories 189kcal
Servings 10 muffins

Ingredients

  • 2 very ripe bananas (about 1 ½ cups sliced)
  • 2 eggs
  • 1/4 cup maple syrup or honey
  • 1/2 cup unsweetened peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup almond meal
  • 1/2 cup rolled oats ground finely (or purchased oat flour)
  • 1/2 cup cocoa powder
  • 1 1/4 teaspoons baking powder

Instructions

  • Preheat oven to 350 F. Grease 10 cups of a standard muffin tin.
  • Add all ingredients to the bowl of a food processor and grind into a smooth batter. 
  • Fill 10 muffin cups about 2/3 full.
  • Bake for 24-28 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.
  • Serve slightly warm or store in an airtight container and serve cold.

Notes

  • Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
  • Serve warm out of the oven, or chilled from the fridge.
  • Use very ripe bananas with brown spots for the most natural sweetness.
  • Use honey or maple syrup.
  • Use store bought oat flour or grind your own in a food process or blender.
  • Use peanut butter or another nut or seed butter such as almond or Sunbutter.
  • Cut into smaller pieces as needed when serving.
  • Eat plain or top with peanut butter, cream cheese, or some jam.

Nutrition

Calories: 189kcal, Carbohydrates: 20g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 127mg, Potassium: 279mg, Fiber: 4g, Sugar: 9g, Vitamin A: 63IU, Vitamin C: 2mg, Calcium: 69mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My toddler loves this recipe! The browner the bananas the better for sure! Can use less cocoa powder if wanted. I like to make them mini and cook for about 12 min.
    I grind the oats in my vitamix and once when out of almond flour I mashed some raw almonds a bit in my mortar and then ground them as much as they would go in the vitamix. I will say I don’t like cleaning the vitamix and so prefer to use my hand blender or even just mix it up by hand for the actual batter. I’ve even added some spinach once and shredded/pressed/drained zucchini once with success.
    So far this is our family fav of the muffin recipes we’ve tried. Put in the fridge and eat all week. Will try freezing a batch next for upcoming surgery and see how they do thawing out. Thanks!

  2. 5 stars
    These were very good! I did sub almond meal for regular white flour bc I don’t have an actual food processor, my blender could only do so much with the oats so there was tiny chunks in. As per comments I added only 1/4c of coco powder and tossed in some flax seed. Also, as I’m writing this I just realized I forgot the vanilla 🤦‍♀️ I did use the maple syrup so my baby could try them. They didn’t come out tasting very much like peanut butter but it’s very subtle and may be related to the kind of PB I used. Overall very moist and delicious!

  3. I thought they were just okay. A bit bland, and on the drier side (and we took them out of the oven at 19 minutes so much less than what the recipe said). They needed more banana flavour as I feel like the banana taste was mostly drowned out by the pb, and more banana might help with more moistness too. My toddlers did eat them the first day, but by the next day none of us really wanted them as they were even drier.

  4. 4 stars
    These muffins are tasty! I did, however, take them out at 20 minutes and fear they would be too dry at 24. I also added just under 1/2 tsp. of salt since I’m serving them to children and adults old enough to handle it. It adds to the flavor.

  5. 5 stars
    Theses muffins were good and my 3 year old loved them too! I did make a couple substitutes: used whole wheat flour instead of almond meal, did half white sugar & half honey, and I added some salt. Would definitely make it again!

  6. Hello,

    I can’t wait to try this recipe but I am unsure of how to substitute for eggs Do you have any recommendations? Thanks

  7. Can I substitute almond flour for the oat flour and almond meal? Would that amount be similar????

    1. It would be fine for the almond meal. I haven’t done it without any oats but you can certainly try it in the same amounts. It may just be moister.

  8. Is it possible to add more honey or maple syrup in the recipe? I found it a little bitter but my husband loved it.

  9. 5 stars
    I made them without the cocoa powder but out of all the banana muffin recipes i tried making for my toddler, this is the best tasting one ?. Im my opinion anyways. Thank you!

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