Banana Double Chocolate Peanut Butter Muffins

Name: Banana Double Chocolate Peanut Butter Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small, very ripe bananas; 1 large egg whites; 1/2 cup unsweetened almond milk; 1 teaspoon almond extract; 1/4 cup unsalted peanut butter; 1/3 cup brown sugar; 2 1/2 cups Gluten Free rolled oats; 1 teaspoon baking powder; 2 teaspoons unsweetened cocoa powder; 1/4 teaspoon salt; 1/3 cup mini chocolate chips

Servings: persons

1
Preheat oven to 350 degrees F and prepare a muffin tin by spraying it with cooking spray.
2
Using a standing mixer or using a hand mixer, add the egg white and bananas and blend together until banana is mashed very well and incorporated into the egg. I usually let mine go 5-7 minutes.
3
Then add almond extract, almond milk, sugar and peanut butter to the town and blend until combined.
4
Next add oats, cocoa powder, baking power and salt to the bowl and mix to combine. Do not over mix.
5
Finally fold in chocolate chips into the batter by hand.
6
Transfer to your muffin tin filling the batter about 3/4 of the way full.
7
Bake 15-18 minutes until a toothpick can be removed clean, these will be thick so check before removing from the oven.
8
Remove from the oven, cool in the pan 5 minutes then transfer to a wire rack to cool completely.
9
Sprinkle muffin tops with cinnamon and add 1 extra chip on top of each muffin if desired.
10
Keep muffins in the refrigerator in a storage container up to 1 week or freeze up to a month.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 small, very ripe bananas, 1 large egg whites, 1/2 cup unsweetened almond milk, 1 teaspoon almond extract, and more.

Yes, Banana Double Chocolate Peanut Butter Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!