These Healthy Peanut Butter Banana Muffins are made with sweet potatoes, coconut flour, and chocolate chips. They are the perfect breakfast on the go or a healthy dessert. With only a few ingredients, this banana muffin recipe is so easy to make. Even better? They are gluten-free, dairy-free, and can be easily made paleo or sugar-free.
There is no surprise that I am obsessed with sweet potatoes.
But lately, I’ve been on a chocolate banana and peanut butter kick. Make sure you also try these:
- Peanut Butter Banana Oatmeal Cookies
- No Bake Peanut Butter Chocolate Balls
- Healthy Peanut Butter Cups
These muffins will melt in your mouth.
Since this recipe is grain-free, the muffins are moist, dense and so delicious.
They get a lot of their moisture from the ripe bananas and mashed sweet potatoes.
Why do I love these Healthy Peanut Butter Banana Muffins
Peanut Butter Banana Muffins are Perfect for Breakfast
These healthy peanut butter banana muffins are made with sweet potatoes, coconut flour, and chocolate chips.
They are packed with protein, healthy fats, and complex carbs. These healthy banana muffins will fuel you through the whole morning.
Easy to Meal Prep for the Whole Week
These Peanut Butter Muffins are perfect to make a batch (or two) for the week. They are lifesavers for busy mornings.
All you need to do in the morning is to top them off with some fruits or yogurt. Voila! You can have a healthy and satisfying breakfast in 30 seconds.
How to Store Banana Muffins?
Store these peanut butter banana muffins in an airtight container in the fridge for up to a week.
Can I freeze them?
Absolutley! I always make double the batch to have in the freezer.
Yes, you can freeze these peanut butter banana muffins.
Since this healthy banana muffin recipe is grain-free, not only it comes out still moist, but it also won’t need much time to defrost at all.
They come almost like a chocolate peanut butter fudge.
When you are ready to enjoy the muffins, just take them out of the freezer and set on your kitchen counter for a few minutes.
How to Make these Peanut Butter Banana Muffins
Ingredients you will need to make Peanut Butter Banana Muffins
1. Ripe or spotty bananas
2. Cooked sweet potato
Roast in the oven or steam until soft
3. Peanut butter
Smooth or crunchy. Your choice!
You can also substitute for almond or cashew butter
4. Room temperature eggs
5. Chocolate Chips
This is an optional add on. But let’s be honest. Chocolate is never optional in my world.
6. Coconut flour
I added coconut flour from my original flourless banana bread recipe to give them a little fluffy factor. However, if you prefer denser texture, you could emit the coconut flour.
7. Coconut Sugar
Coconut sugar is optional if you prefer sweeter. I have made these banana muffins with and without it.
Although, they are plenty sweet and delicious from the ripe banana and sweet potato, coconut sugar can take these muffins to the next level.
Last but not least, these muffins are so easy to prepare.
Simply add all of the ingredients to a blender. Pulse to combine and that’s it.
Now scroll down to check out the full recipe and directions. These peanut butter banana muffins are honestly the best healthy, gluten free breakfast or dessert. So easy to make, store, perfect for the kids and the whole family to enjoy.
You May also like these Healthy Peanut Butter Banana recipes:
- 1 cup ripe bananas 2 medium
- 1 cup cooked sweet potatoes cooled
- 1/2 cup peanut butter
- 2 eggs
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 cup chocolate chips divided
- 1/2 tsp sea salt
- 1/4 cup coconut sugar optional
- Preheat the oven to 375 F
- Mash all the wet ingredients – ripe bananas, cooked sweet potatoes, peanut butter, eggs or pulse in a food processor until smooth
- Combine the dry ingredients – coconut flour baking soda, and sea salt. Mix well the fold in 2/3 of the chocolate chips
- Grease muffin cups or muffin pan down with some coconut oil. Evenly divide up the muffin batter into the cups. Fill it up close to the top
- Sprinkle the rest of the chocolate chips on top and extra pinch of sea salt (optional). Bake for 25 – 28 minutes until tooth pick come out clear after sticking through the middle.
- Let it cool for 10 – 15 minutes then rest them on a cooling rack. Store in air tight containers in the fridge or freezer.
- Easily make this recipe paleo friendly, substitute peanut butter with almond or cashew butter.
- Coconut Sugar is optional. it won’t affect the texture.
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Amount Per Serving: Calories: 207Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 330mgCarbohydrates: 25gFiber: 3gSugar: 15gProtein: 6g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.