Who's bananas over banana-baked goodies? Imagine warm and delicious healthy banana peanut butter chocolate muffins. They're soft and fluffy, not dense like the typical healthy muffins! Let's get started with today's recipe, shall we?
📮 Save this recipe for later!
We'll email this post to you, so you can come back to it.
What Type Of Banana To Use
We always have bananas in our house. Marco likes to make my green smoothies with it. It's one of those fruits that I have on the table and forget about it.
Well until suddenly they get ripe and I (well not true, it's always Marco) freeze them for smoothies or I get to use them for some bakings 😉
When you see dark spots on the bananas, then you know they are perfect to bake with. I've also baked using frozen bananas (yes the ones that Marco freezes 😀 ) and the baked goods turn out great like in my easy banana chocolate chip muffins and double chocolate banana bread.
What I did was thaw some before using them.
What's So Healthy About These Muffins?
Nutritious flour - For one, these muffins are made from spelt flour. Spelt flour is a whole grain flour and it has some health benefits to us like easier to digest, making us feel fuller, and improved blood sugar. Just to name a few.
Natural sweetener - These muffins like my healthy apple muffins and my healthy oat banana muffins, use natural sweetener, which is honey. So no refined sugar here. You can also use maple syrup, no problem at all. The natural sweetener is great because it helps prevent sugar spikes (among other reasons) than if you were to use refined sugar.
Unsweetened cocoa powder - This has a concentrated chocolate flavor, natural, and with no sugar added. Using it will give you the freedom to control the amount and type of sweetener in your bakes.
Healthy fat - Let's face it. It's difficult (almost impossible) to bake sweet goodies without using any fat and still taste amazing. But what we can do is use healthy fat instead like nut butter. In this case, peanut butter. Not only it's healthier but come on, who doesn't like peanut butter, right? 😉
Chocolate of choice - I used chopped semisweet chocolate in these muffins. This is where you can just do what you want. Use any type of chocolate that you like. Dark? Vegan? No sugar? The choice is yours so go crazy!
I hope you'll give these muffins a try. They are fluffy and tender. Let me know what you think 🙂
In Summary
These healthy banana peanut butter chocolate muffins are:
- super easy to make, no fancy equipment needed
- great to finish up your ripe bananas 😉
- fluffy, tender, and will definitely fill you more than any other regular muffin
- use healthy(er) ingredients and
- .. yet still taste amazingly delicious!
Video
📖 Recipe
Healthy Banana Peanut Butter Chocolate Muffins
Video
Ingredients
Dry Ingredients
- 2 cup whole grain spelt flour (260 g)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
Wet Ingredients
- 3 ripe bananas
- ½ cup buttermilk , room temperature
- ½ cup peanut butter (140 g)
- ¼ cup honey (or maple syrup) (80 g)
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
Chocolate
- ⅓ cup unsweetened cocoa powder (25 g), sifted
- 6 oz chocolate of choice (170 g), chopped
Instructions
Dry Ingredients
- Mix all dry ingredients in a bowl and set aside.
Wet Ingredients
- Place bananas into another bowl and mash them into puree. Add the rest of wet ingredients and mix everything well using a hand whisk.
- Add ½ of dry ingredients and continue mixing, just don't over do it. Add the rest of dry ingredients and mix everything well. Now reserve some batter into another bowl for later.
- Add cocoa powder to the rest of the batter and mix. Lastly reserve some chopped chocolate for later and add the rest in and give everything one last stir.
Assembling
- Spray a 12 hole muffin pan with some oil. Divide chocolate batter evenly into the pan. Now spoon some of the reserved batter on top. Make some swirls using a knife. Lastly sprinkle the reserved chopped chocolate on top.
- Bake in a preheated oven at 350ºF (175ºC) for 20 minutes or until an inserted skewer comes out clean. Remove from the oven and leave for 5 minutes. Run a knife all around to help loosen the muffins. Remove them from the pan and leave to cool completely on a rack. Enjoy!
- Note: These are huge muffins. You can get more than 12 if you make them smaller.
How To Keep
- Keep in air tight container at room temperature up to 2 days. Then I would recommend you to freeze them.
- To freeze: Wrap them individually with cling film, place them in a ziploc bag and into the freezer up to 2 months.
- To defrost: Thaw at room temperature. Warm in a microwave to bring it to life.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Neha says
Hi Bea,
Simply love your recipes. Thank you soo much for them.
I wanted to ask if I can replace the spelt flour with oat or almond flour in this recipe??
Bea says
Hi Neha! I don't recommend you using almond flour as it's totally not the same. I haven't tried but somebody mentioned them using oats flour and the muffins came out great. Hope it helps and let me know how it goes!
Lia says
Hi Bea! I'm so excited to try this recipe. Unfortunately can't find spelt flour in local groceries here in Philippines. Can I use all purpose flour instead? Really want to try your other recipes but some recipes you're using spelt flour. Anyways thank you for sharing this yummy recipe. 😘
Bea says
Hi Lia! Yes all purpose flour works fine also. Hope you give it a try! ❤️
Mel says
Hi! I can't find spelt flour. What kind of flour do you think I should use as an alternative? And do i still follow the same measurement as stated in your recipe? Please answer. It would be a great help 😊
Bea says
Hi Mel! Although I haven't tried it but you could try using all purpose flour, the same amount. Do let me know how it goes! 😊
Regina says
Easiest, perfect recipe for peanut butter banana bites. I found it extremely easy as every single one of your recipes I’ve tried.
This a delicious healthy snack.
Bea says
Happy that you liked it Regina, thank you!
Eileen says
Hi, may I know are you using unsalted peanut butter or normal one?
Bea says
Hi Eilieen! I use the normal typical one. Hope it helps.
Fauzia AR says
These muffins are 100% kid friendly! My 3 young ones gobbled them up after dinner. I will definitely be making them again as they were extremely easy and super tasty. Subbed 100% whole wheat flour because that's what I had and they came out just fine. Super moist and fluffy. A keeper.
Bea says
That's awesome Fauzia! Good to know about the whole wheat flour also. Thank you so much, I'm excited to know that your kids loved them.
Nees Hayd says
Hello Bea I made the muffins and they were so amazing. I was amazed and also happy to know that they are the healthier muffins.
Keep up the great work. Thank you <3
Bea says
Hi Nees, I'm happy to see that you're enjoying the recipes :). Thank you so much! XOXO
Someyyah says
Hello if spelt flour is not available, can i use plain/all purpose flour?
Bea says
Hi! Yes, you can use it 🙂
Joyce says
Hello! May i know what should I use in to replace buttermilk? Thanks!
Bea says
Hi Joyce! You can make your own, either using milk or non-dairy milk. I wrote posts on how to make it here. Hope it helps.