Go Back

Chunky Monkey Banana Oat Muffins

These muffins combine ripe bananas, peanut butter, and chocolate chips for a deliciously moist treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups flour All-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 3 ripe bananas (mashed) Choose soft and brown-spotted bananas for sweetness.
  • 0.5 cup peanut butter Creamy peanut butter works best.
  • 0.33 cup honey Can be substituted with maple syrup for a vegan option.
  • 2 eggs Flaxseed meal or applesauce can be used as a substitute.
  • 0.33 cup melted butter Coconut oil can be used for a dairy-free version.
Add-ins
  • 1 cup chocolate chips Can be replaced with dried fruit if preferred.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with 12 liners.
  2. In a large bowl, mash the ripe bananas and mix in the peanut butter, honey, eggs, and melted butter until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gently combine the wet and dry ingredients, stirring until just mixed to avoid overmixing.
  5. Fold in the chocolate chips with a spatula.
Baking
  1. Divide the batter among the muffin cups, filling each two-thirds full.
  2. Bake in the preheated oven for 18-20 minutes, checking with a toothpick for doneness.
  3. Allow to cool in the pan for five minutes, then transfer to a wire rack.

Notes

Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for 5-10 minutes.