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Hey there! It’s been a little while since I made banana muffins, but with the new school year just around the corner, I thought it was time to get back in practice. Towards the end of the previous school year, I was making muffins like crazy, and most of them had bananas as one of the ingredients. This time around, I thought I’d try adding a little protein, so I made these Peanut Butter Banana Chip Muffins, and honestly, they are pretty darn good!

protein packed muffins made with bananas, peanut butter and chocolate chips

I’m not that crazy about munching on plain bananas, and when I do eat one, I have to add salt — weird, I know– but I really do love banana bread and banana muffins. Of course, the kids enjoy them too, so that’s the main reason for making them.

I started making chocolate chip banana bread muffins, which are basically muffins made from my banana bread recipe, and they quickly became a family favorite. So, I tweaked that version a little bit to make these peanut butter banana muffins.

These also contain coconut oil, so they’re nice and light and a tad healthier too. 

One of my kids absolutely detests peanut butter, and she won’t go near any food if she catches even one whiff of peanut butter — seriously. So I made sure these muffins have a very subtle peanut butter flavor. And she didn’t catch on at all until I told her, but by then she had already devoured a whole muffin without complaining — so there! 

girl holding peanut butter banana chocolate chip muffins

Ingredients for Peanut Butter Banana Chip Muffins

  • 1 3/4 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup coconut oil
  • 3 ripe mashed bananas
  • 3 tablespoons milk
  • 2 eggs, beaten
  • 3 tablespoons peanut butter
  • 1 cup semi sweet chocolate chips


Preheat oven to 350 degrees.
Add the dry ingredients to a large mixing bowl and stir.
Make a well in the center of the dry mix, and add the eggs, coconut oil, milk, peanut butter and bananas.
Mix in the peanut butter and stir well until fully blended.
Stir in the chocolate chips.
Fill a greased muffin pan with the mixture, and bake about 18 to 20 minutes or until a toothpick in the center of a muffin comes out clean.

peanut butter banana muffins with melted chocolate chips in a muffin pan

These muffins are moist, full of flavor and of course, they have the added benefit of protein too. So, they’re perfect for those busy mornings when we’re all trying to dash out the door at the same time and head to school. They would also make a tasty after school snack, as well.

peanut butter banana muffin with semi sweet chocolate chips
And they have chocolate too. Can’t forget about the chocolate! It’s a perfect stress reducer, right?!

I can’t even believe we’re talking about back to school already. What happened to summer?!

I think I’ll go grab another peanut butter banana chip muffin before they disappear. I need the chocolate right about now!

Thanks for stopping by!

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  1. Miz Helen says:

    These muffins look amazing! I appreciate you sharing this awesome post with Full Plate Thursday and have a great day.
    Come Back Soon!
    Miz Helen