These fluffy Peanut Butter Banana Muffins are made with almond flour, sweetened by ripe bananas and packed with pockets of melty chocolate chips. They are the perfect breakfast on the go or a light afternoon snack. With only a few simple ingredients, this banana muffin recipe is so easy to make.

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.

Why do I love these Peanut Butter Banana Muffins?

Peanut Butter Banana Muffins are Perfect for Breakfast

These almond flour peanut butter banana muffins are made with almond flour, sweetened by the ripe bananas, and packed with pockets of melty chocolate chips.

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 delicious and satisfying breakfast in 30 seconds.

Ingredients you will need to make Peanut Butter Banana Muffins

1. Ripe or spotty bananas

2. Peanut butter

Smooth or crunchy. Your choice!

You can also substitute for almond or cashew butter

3. Room-temperature eggs

4. Chocolate Chips

This is an optional add on. But let’s be honest. Chocolate is never optional in my world.

5. Almond 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.

6. 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, coconut sugar can take these muffins to the next level.

How to Make these Peanut Butter Banana Muffins

In a large bowl, mash banana with a fork until there are no big chunks left
In the same bowl. add the egg and peanut butter
Stir until well combined with a smooth consistency
Once well combined, you may mix in the dry ingredients
Next, add in your chocolate chips.
Line a muffin tray, with little papers and fill 2/3 of the way

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?

Absolutely! I always make double the batch to have in the freezer.

Yes, you can freeze these peanut butter banana muffins.

Since this 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.

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.

Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats

Get the recipe:Peanut Butter Banana Muffins {6 Ingredients}

Yield: 10
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
These fluffy Peanut Butter Banana Muffins are made with almond flour, sweetened by ripe bananas and packed with pockets of melty chocolate chips.
4.59 stars (12 reviews)
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Ingredients

  • 1 1/2 cup ripe bananas (mashed), about 3 medium bananas
  • 1/2 cup peanut butter
  • 2 eggs
  • 2 cup almond flour, 200g
  • 1 1/4 tsp baking soda
  • 1 cup chocolate chips divided
  • 1/4 cup coconut sugar , optional, if prefer sweeter

Instructions 

  • Preheat the oven to 350 F
  • Whisk together all the wet ingredients – ripe bananas, peanut butter, eggs or pulse in a food processor until smooth
  • Combine the dry ingredients – almond flour, baking soda, and sprinkle of sea salt. Mix well then 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.
  • Bake for 22 – 25 minutes until tooth pick come out clear after sticking through the middle.
  • Let it cool for 5 – 10 minutes then rest them on a cooling rack.
Serving: 1g, Calories: 207kcal, Carbohydrates: 25g, Protein: 6g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 37mg, Sodium: 330mg, Fiber: 3g, Sugar: 15g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: American