Name: Peanut Butter Chocolate Chip Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 muffins
Ingredients: 3 small very ripe bananas (preferably brown); 1/3 cup plain full-fat Greek yogurt; 1/3 cup crunchy natural peanut butter; 3 Tbsp unsalted butter, melted and cooled; 2 eggs; 1/2 cup brown sugar; 1 cup white whole wheat flour; 1/2 cup old fashioned rolled oats; 1/4 cup whole-milled flax seed; 3/4 tsp baking soda; 1/2 tsp kosher salt; 1/2 tsp cinnamon; 1/2 cup semi-sweet chocolate chips

Peanut Butter Chocolate Chip Muffins

The classic flavor combination of peanut butter, banana and chocolate never disappoints! These muffins are simple to make and feature nutritious ingredients like greek yogurt, whole-milled flax seed and oats.

Author: Leanne Ray, MS, RDN
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking, Oven

Scale

Ingredients

3 small very ripe bananas (preferably brown)
1/3 cup plain full-fat Greek yogurt
1/3 cup crunchy natural peanut butter
3 Tbsp unsalted butter, melted and cooled
2 eggs
1/2 cup brown sugar
1 cup white whole wheat flour
1/2 cup old fashioned rolled oats
1/4 cup whole-milled flax seed
3/4 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees
Add bananas through brown sugar to the bowl of a stand mixer fitted with paddle attachment and mix on medium until smooth and well-combined (can also mix by hand).
In a separate bowl, mix flour through salt. Add flour mixture to wet ingredients in three batches until just combined (over-mixing can lead to a gummy texture).
Fold in chocolate chips and divide the batter into 12 greased or lined muffin cups.
Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest in the pan for 10 minutes. Transfer to a cooling rack.

Notes

Let muffins cool completely before storing so they don’t retain moisture inside a sealed container
See this post for tips on storing muffins.
Recommend eating within 2 days or freezing
Any ground flax or flax meal will work but I use and love Manitoba Milling smooth, whole-milled flax because the texture is light and fluffy (not an affiliate link, but just a note that I have worked with them in a paid capacity).
Modified from: https://www.myrecipes.com/recipe/peanut-butter-banana-bread

Nutrition

Serving Size: 1 muffin
Calories: 246
Fat: 12 grams
Carbohydrates: 33 grams
Fiber: 4 grams
Protein: 6 grams

Keywords: peanut butter chocolate chip muffins, baked goods, healthy baking, whole grains, snacks, kid-friendly

Find it online: https://leanneray.com/peanut-butter-banana-chocolate-chip-muffins/