Healthy Peanut Butter Banana Chocolate Chip Muffins

This muffin recipe is one of my favorites because it combines some of my favorite ingredients: peanut butter, banana, whole wheat flour, honey, and chocolate chips! These muffins would make a great mid-morning snack, brunch menu item, hiking ration, after lunch treat, or breakfast treat! You’ll find yourself making them again and again!

Recipe adapted from Maria Litchy’s Peanut Butter, Banana, and Honey Muffins recipe.

Start to finish: 30 minutes

How many: about 18 muffins

What you’ll need:

• 2 cups whole-wheat flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon ground cinnamon

• 4 large ripe bananas (about 1 ¾ cup mashed)

• 1/4 cup packed light brown sugar

• 1/4 cup honey

• 1 tablespoon butter, melted and cooled

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1/4 cup natural creamy peanut butter

• 1/2 cup almond milk or buttermilk

• 1 cup semi-sweet chocolate chips

What you’ll do:

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Peel the bananas and mash until smooth. Place the mashed bananas in the bowl of a stand mixer. Add the brown sugar, honey, butter, egg, and vanilla and beat until combined. Add in the peanut butter and beat until smooth. Add the flour mixture and milk alternately, starting and ending with the flour. Mix until just combined, then fold in the chocolate chips.

4. Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool. To serve, drizzle with peanut butter, honey, or butter if you like! Store at room temperature in an airtight container for up to three days.

Note: These muffins freeze well! Store in an airtight container in the freezer and reheat in the microwave for 30 seconds.