Healthy Chocolate Peanut Butter Banana Muffins

January 8, 2020

Healthy Chocolate Peanut Butter Banana Muffins made with just 7 ingredients, all gluten-free, refined sugar-free and dairy-free.Healthy Chocolate Peanut Butter Banana Muffins made with just 7 ingredients, all gluten-free, refined sugar-free and dairy-free.

My apologies for taking 4 years to share a chocolate peanut butter BANANA MUFFIN!

But they’re here and they are easy. They are healthy and these muffins make the perfect breakfast or snack recipe.

I actually baked this on a total whim a month ago when I went to make my Bakery-Style Banana Spice Muffins and realized I didn’t have all of the ingredients I needed to make them. This is usually how I end up creating many of my recipes actually. I go to bake one from the blog, don’t have the goods and am too lazy to get more ingredients.

I love that these healthy muffins are made with just 7 key ingredients and they have just the right ratio from moist to cake.

These muffins also combine 3 of the best flavors in the world into one recipe, so there isn’t really much not to love. We have our banana bread, peanut butter and some dark chocolate.

Plus you only get 6-7 muffins when you make this recipe, so it isn’t a large batch. Just the right amount for a couple days of snacking and eating.

What you need to bake these healthy chocolate banana muffins:

  • Mashed banana. The riper the better so they are extra sweet and moist for ya. I actually share my tip for ripening bananas quickly in my cookbook, Just the Good Stuff!
  • Pasture-raised eggs. You can also sub flax egg or chia egg if you prefer or don’t have any eggs on hand.
  • Creamy peanut butter. The creamier the better for this recipe. The kind that is extra oily and drizzly like this one.
  • Gluten-free oat flour. You can also use a spelt flour if not GF or gluten-free all purpose flour. I haven’t tested a grain-free version yet.
  • Cacao powder. To help the muffins get that chocolatey flavor. I use unsweetened cacao powder.
  • Coconut sugar. I prefer a grainy sugar option in this as opposed to maple syrup or honey.
  • Dark chocolate. The more chocolate chips the better. I love using these ones (code RACHL for free shipping!)

Don’t forget about all of my favorite healthy breakfast recipe ideas over in this blog post.

chocolate peanut butter banana muffinshealthy muffin


Healthy Chocolate Peanut Butter Banana Muffins

Healthy Chocolate Peanut Butter Banana Muffins made with just 7 ingredients, all gluten-free, refined sugar-free and dairy-free.

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 6-7 muffins 1x


  • 2 bananas, mashed
  • 2 pasture-raised eggs*
  • 1/4 cup creamy peanut butter (the one i use is very oily and you can use code RACHL for free shipping. if your PB is not oily – you will need to use some non-dairy milk if batter is too thick – adjust as needed!)
  • 1 teaspoon vanilla extract
  • 1 1/3 cup gluten-free oat flour*
  • 1/4 cup coconut sugar
  • 1/3 cup cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup dark chocolate (code RACHL for free shipping)


  1. Preheat oven to 350 degrees and line a muffin tin with liners (or grease well)
  2. In a large bowl, mix together banana, eggs, peanut butter and vanilla extract until creamy
  3. Mix in the flour, coconut sugar, cacao powder and baking powder until smooth (if batter is too thick – almost cookie dough like then add milk in now as needed. this should be banana bread consistency)
  4. Fold in dark chocolate chips then add batter to muffin tin (I filled mine to the top)
  5. Drizzle more peanut butter on top of the muffins to get a swirl if desired then bake for about 20-25 minutes (or until fully cooked!)


*Store in airtight container for 5 days in fridge or freeze for longer

*Can sub flax egg

*Can sub spelt flour or gluten-free all purpose flour (I haven’t tested grain-free ones)

Did you make this recipe?

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xx, Rach

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

58 Responses

  1. LOVE this recipe and these muffins!! Just a heads up that you forgot to put where to add the coconut sugar into them in your steps. I added it in when I mixed the wet ingredients and it worked great. Just didn’t want anyone to miss that delicious ingredient! Thanks so much for creating such amazing recipes and for your new podcast. I have been listening to them when I drive to work and they’ve been so informative and fun to listen to!

  2. Have made two batches of these in 24 hours and they’re delicious! My husband and kiddos love them! I use the King Arthur GF Flour. Also, noticed the recipe has been updated where to add the coconut sugar. I added it to wet ingredients and the recipe turned out great too.

  3. Is the batter suppose to be so thick? I got 8 muffins filling each to the very top! (I used all purpose gluten free flour.)

      1. Any idea how many calories forneach muffin? I sidn’t see any nutritional facts. Thank you for the recipe. They’re delicious!

  4. These are my absolute favorite!! When I make the peanut butter topper I add in a little ghee and powdered sugar to make it a little extra tasty. Just ordered your book cant wait to get it!

  5. These are my absolute favorite!! When I make the peanut butter topper I add in a little ghee and powdered sugar to make it a little extra tasty. Just ordered your book cant wait to get it!

  6. Made these for the first time. Batter was very thick. I now see in comments to add some vegan milk. They seemed a bit dry yet others say they are moist. Any suggestions other than cooking less time than the recipe states? The 1/3 cup cocoa seemed a bit much. I used Bob’s Redmill 1 for 1. Thx.

    1. hi kathy – its because of the flour used. i don’t recommend using that flour as it isn’t a 1:1 sub for the flour used here. the flour you used thickens the recipe much more, resulting in the batter being thick and recipe being dry! i always recommend following a recipe exactly unless i list a sub that works!

    2. I made my own oat flour by blending my oats. I thought they would be a bit thicker so I cut down my cocoa powder to 1/4 cup. The muffins came out a little chunky/chewy, but the consistency was good and they taste delicious!

      1. Made them today and used about 1 3/4 cup of almond flour. They are AMAZING!! I probably could use even more flour next time to firm them up but so so so good! Thank you!

    1. Did you try this? How did it work? I am wanting to sub with almond or coconut flour as well

  7. the smell in my apartment right now is unreal. i couldn’t find vanilla at the store but still came out amazing!!

  8. I loved making these, especially needing something to keep me busy during quarantine. I fairly new to the baking world and my peanut butter swirl didn’t turn out as pretty as yours. Any tips?

  9. My daughter and I have now made these twice within three days. Clearly we need to double the recipe next time. Our family of three can’t stop eating them. You already know that peanut butter and chocolate is the ultimate combo!

  10. Hi. Hope you are well. Is it possible to post quantity of ingredients in grams? Please? I tried the recipe out today with measuring cups (1 cup = 250ml = 250g) I have at home but the dried ingredients seemed way too much, the batter came out not runny or thick, was more dough like.

  11. I had same issue. It came out dry and chunky even with oat flour. I do think it needs some milk. I must remember to read comments before…helps. feels like chocolate cardboard.

  12. We love these muffins!! I only had quick oats on hand to make flour, so I opted for 1 and 3/4 cup Almond Flour (thank you to the person above you made the comment). They turned out SO good. Very moist and dense due to the Almond Flour. I LOVE the density. 1 muffin is filling and very satisfying! Thank you for yet another incredible recipe!

  13. Rachel! (She said like she was texting a friend) These. Are. Amazing. Followed recipe as is, sprinkled some salt on top before baking and OH WOW! Moist, so chocolately without being overly sweet- a perfect balance. Thank you again!!!

  14. yumm! i have a lot of food allergies (gluten, coconut, almond, peanut, etc) that have prevented me from baking, but these muffins made me so happy! I subbed cashew butter and date sugar and they were sooo good. probably will be making these everyday for a while.

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