Chocolate Peanut Butter Banana Muffins by The Toasty Kitchen

Chocolate Peanut Butter Banana Muffins

Chocolate peanut butter banana muffins are moist, crumbly, and full of flavor. They have just a hint of sweetness and make a great breakfast or snack on the go. Plus, they're gluten-free.
Course Bread, Breakfast
Cuisine American
Keyword banana muffins
Prep Time 10 minutes
Total Time 22 minutes
Servings 12 muffins
Calories 161kcal
Author Heather


  • 1 cup peanut butter
  • 2 ripe bananas
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda


  • Preheat oven to 350 degrees. Line a muffin pan with liners or lightly grease and set aside. 
  • In a large bowl, add peanut butter, bananas, eggs, and maple syrup. Mix until well combined and no (or few) banana lumps remain.
  • Add cocoa powder and baking soda and mix until well combined. 
  • Pour batter into muffin pans, filling each about 2/3 full. Bake for 20-22 minutes or until a toothpick comes out clean. Remove from oven and allow to stand for 5 minutes transferring to a wire rack to finish cooling.


Serving: 0g | Calories: 161kcal | Carbohydrates: 10g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 156mg | Potassium: 201mg | Fiber: 2g | Sugar: 6g | Vitamin A: 40IU | Calcium: 24mg | Iron: 0.9mg