These muffins are versatile, so check the Notes to adjust them for any allergies. Recipe updated February 2021.
- 1 cup very ripe mashed banana (about 2 medium)
- 2 large eggs
- 3/4 cup milk (dairy or plain unsweetened nondairy milk)
- 3 tablespoons peanut butter (or regular butter, melted and cooled)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour (or buckwheat flour)
- 1/4 cup sugar
- 2 tablespoons ground flaxseed (optional)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips, chopped
- Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Mash the banana very smooth with a potato masher or fork.
- Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
- Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
- Add the chocolate chips.
- Spoon batter into prepared muffin tin, using about 1/4 cup batter for each. Top with additional chocolate chips if desired.
- Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown. Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.
Use very ripe bananas with brown spots for the best flavor.
To make these gluten-free, use buckwheat flour.
To make these dairy-free, use nondairy milk.
Store in an airtight container in the fridge for up to 5 days.
You can freeze fully cooled muffins store in a zip top freezer bag with as much air removed as possible for up to 3 months. Warm from frozen in the microwave in 15 second increments or thaw at room temp or in the fridge.
Serve cold or slightly warmed.
Dice for younger kids if desired.
You can leave out the chocolate chips if desired.