Peanut Butter Chocolate Chip Muffins

The classic flavor combination of peanut butter, banana and chocolate never disappoints! These muffins are simple to make and feature nutritious ingredients like greek yogurt, whole-milled flax seed and oats. 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Baking, Oven
  • Cuisine: American
  • Diet: Vegetarian


  • 3 small very ripe bananas (preferably brown)
  • 1/3 cup plain full-fat Greek yogurt
  • 1/3 cup crunchy natural peanut butter
  • 3 Tbsp unsalted butter, melted and cooled
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 cup white whole wheat flour
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup whole-milled flax seed
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees
  2. Add bananas through brown sugar to the bowl of a stand mixer fitted with paddle attachment and mix on medium until smooth and well-combined (can also mix by hand).
  3. In a separate bowl, mix flour through salt. Add flour mixture to wet ingredients in three batches until just combined (over-mixing can lead to a gummy texture). 
  4. Fold in chocolate chips and divide the batter into 12 greased or lined muffin cups. 
  5. Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest in the pan for 10 minutes. Transfer to a cooling rack. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Let muffins cool completely before storing so they don’t retain moisture inside a sealed container
  • See this post for tips on storing muffins.
  • Enjoy within two days, or freeze.
  • Modified from:


Keywords: peanut butter chocolate chip muffins, baked goods, healthy baking, whole grains, snacks, kid-friendly