Filled with rich cocoa and peanut butter flavors, this Chocolate Peanut Butter Muffin recipe is nutritious and so delicious. And since they store so well in the fridge—and almost taste better as they sit—they are a great make-ahead toddler breakfast option.
The first time I made this version of a Peanut Butter Muffin, we were in the midst of nighttime potty training and I basically didn’t have a decent night of sleep for 3 months. It was rough on the kiddo, too, and we were often grumpy and dragging in the mornings. These muffins saved us more than once, as I found that making a special breakfast really helped to improve my mood.
With decadent chocolate flavor and balanced nutrition, they are so good warm out of the oven or served from the fridge later in the week. (They’re also great for Valentine’s Day breakfast or family brunch.)
I like to use rolled oats as the base for many of my muffins since they add nutrition and are an inexpensive gluten-free flour option for those families who need it. They work really well in this chocolate muffin recipe. I grind rolled oats in my blender to make a super easy flour. You can also buy oat flour at the store if you prefer.
This recipe has almond meal for additional fiber and moisture keeps the muffins from drying out. Mostly though, they just have the yummiest flavor, especially when served cold from the fridge.
(You may also like Peanut Butter Granola Bars, Chocolate Zucchini Muffins, Chocolate Banana Muffins, and Fluffy Chocolate Muffins.)
Table of Contents
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Ingredients You Need
To make this recipe, you’ll need the following pantry staples so you know what to have or pick up at the store.
- Peanut butter: I use unsweetened creamy peanut butter, which blends into the batter nicely. You can also use another nut or seed butter such as cashew or almond butter.
- Bananas: Very ripe bananas add moisture and sweetness to these muffins.
- Oats: Regular rolled oats work well here. They’re sometimes called “old-fashioned oats.”
- Almond meal: I don’t use this often, but it adds nice texture and flavor here. If you don’t have it, just use additional oats. The muffins may be done baking a little sooner than the recipe says.
- Cocoa powder: I use the unsweetened kind of cocoa powder here.
- Eggs: Eggs help the batter hold together and add fluffiness.
- Vanilla extract
- Honey: I use honey to sweeten these muffins, though you can use maple syrup instead of honey if you prefer. (Avoid honey for kids under age 1.)
Step-by-Step Instructions
Here’s a look at how to make these muffins so you know what to expect from the process. Scroll down to the bottom of the post for the full info.
- Mash the banana super smooth and add to a bowl with the rest of the ingredients. (You can also blend the batter in a blender.) Grind up the dry ingredients in the blender.
- Add chocolate chips if desired.
- Divide the batter evenly among a greased muffin pan. (I prefer to use nonstick spray for the best results here).
- Bake until just firm to the touch and a cake tester inserted into the middle comes out clean.
Dairy-Free Chocolate Muffin Recipe
If you have a dairy allergy or sensitivity in your house, these muffins are made without dairy. So there’s no adjusting needed to make a delicious batch of chocolate muffins!
How to Store
Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Best Tips for Success
- Serve warm out of the oven or chilled from the fridge.
- Use very ripe bananas with brown spots for the most natural sweetness.
- Use store-bought oat flour or grind your own in a food processor or blender.
- Use peanut butter or another nut or seed butter such as almond butter or sunflower seed butter.
- Cut into smaller pieces as needed when serving.
- Eat plain or top with peanut butter, cream cheese, or some jam.
Related Recipes
I’d love to hear your feedback on this recipe, so please comment below to share!
Chocolate Peanut Butter Muffins
Ingredients
- 2 very ripe bananas (about 1 ½ cups sliced)
- ½ cup unsweetened peanut butter
- 2 eggs
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ½ cup almond meal (or additional oats)
- ⅓ cup cocoa powder
- 1¼ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease 10 cups of a standard muffin tin with nonstick spray.
- Add all ingredients to the bowl of a food processor and grind into a smooth batter.
- Fill 10 muffin cups about 2/3 full.
- Bake for 20-24 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.
- Serve slightly warm or store in an airtight container and serve cold.
Notes
- Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
- Serve warm out of the oven or chilled from the fridge.
- Use very ripe bananas with brown spots for the most natural sweetness.
- Use honey or maple syrup.
- Use store-bought oat flour or grind your own in a food process or blender.
- Use peanut butter or another nut or seed butter such as almond or Sunbutter.
- Cut into smaller pieces as needed when serving.
- Eat plain or top with peanut butter, cream cheese, or some jam.
Nutrition
This post was first published October 2018.
I’ve made these quiet a few times now for my twins and they love them , and so do we. Perfect for snacks and freeze really well
These muffins are so good! My son has liked all of the muffin recipes on ytf but these have been his favorite by far! I didn’t use the cocoa powder and they turned out great without it. Thanks for creating such yummy recipes for picky kiddos!
The taste of these muffins are good. However, for some reasons, my muffins turned out to be very dense, not muffin like consistency.
Should the oats be blended to flour-like fine? I found that some oats were still in small pieces after blending all ingredients in the blender. Should the oats be grinded first? Maybe the instructions can state that if so?
I would like to try making these again to work on the consistency… The muffins tasted great with healthy ingredients. Thanks!
Can I still make these if I don’t have a food processor?
Yes, if you use oat flour and mash the banana with a fork, you can mix it in a bowl.