Healthy Chocolate Peanut Butter Banana Muffins
These Healthy Chocolate Peanut Butter Muffins are as moist and delicious as chocolate cake. You would never guess that they’re made without dairy, gluten, oil or refined sugar!
Monday mornings need chocolate, wouldn’t you agree?
I’ve been dying to share these incredibly delicious muffins with you guys for weeks now but I wanted to wait until the time was just right. Because I know as soon as January 1st arrives, we’re all on the Eat Healthier Train and that immediately makes chocolate muffins seem like the devil.
But if you’re like me and can only go so long without having chocolate in your life (cough, like 12 hours, cough) then by now you’re probably craving it like something serious.
Well, don’t you worry because these Healthy Chocolate Peanut Butter Banana Muffins are the perfect solution to all of your problems!
Okay, I’m being a little dramatic.
They might not be able to solve ALL of your problems but maybe a few? Like hunger, for starters.
The combo of heart-healthy whole grain oats and peanut butter supply enough protein and fiber to keep you energized through the morning. Then they’re made without any dairy or refined sugar thanks to Almond Breeze’s Unsweetened Almondmilk, and the natural sweetness of ripe bananas, coconut sugar and pure maple syrup.
So if one of your goals was to avoid refined sugars this year, then these muffins are approved! :)
They have a rich chocolate flavor with hints of peanut butter and banana, and the texture is soft and moist just like chocolate cake. Seriously you guys, I can’t get enough!
If you’re a fan of any of my other blender muffin recipes then you absolutely HAVE to give these a try. They’re just as simple to make, you throw everything into a blender and then pour the batter into the muffin pan. But the cocoa powder gives them a more decadent feel than the others. It’s like eating dessert for breakfast.
Heck I’m not going lie, I made three batches in the past month and I ate them for breakfast and dessert. They’re definitely one of my all-time favorites. I hope you love them too!
2 cups rolled oats*
2 medium-size ripe bananas
1/4 cup pure maple syrup**
1/4 cup coconut sugar**
3/4 cup unsweetened cocoa powder
3/4 cup Almond Breeze Unsweetened Almondmilk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup dark chocolate chips
- Preheat the oven to 350°F then grease a muffin tin and set aside.
- Combine all of the ingredients (except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Add the chocolate chips to the blender and gently stir together by hand.
- Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Sprinkle a few more chocolate chips on top then place them in the oven and cook for 20 minutes. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days.
*Be sure to use certified gluten-free oats for allergies **You can substitute more maple syrup or coconut sugar if you don't have one of the other. If using more coconut sugar, I would add an extra tablespoon of almond milk.
This recipe was created in partnership with Blue Diamond Almond Breeze Almondmilk but all opinions and text are entirely my own. Thank you for supporting the brands that help me bring you quality content!