These delicious chocolate banana muffins are lightly sweet with a subtle peanut butter flavor and studded with dark chocolate chunks. Pair them with your morning cup of coffee for a healthy, balanced breakfast that feels decadent, but is packed with high quality, nutritious ingredients. These muffins are also great as a mid-morning or afternoon snack. These muffins are not only delicious and healthier, but gluten free and dairy free as well!
I used organic, gluten free oat flour + RISE Brewing Co. Chocolate Oat Milk to help bring these muffins to life. They’re perfectly fluffy and chocolatey. I love the additions of dark chocolate chunks in the batter + all the toppings you see pictured above. Topping them with extra peanut butter, some flaky sea salt, and crunchy, antioxidant-packed cacao nibs is NOT optional. It’s truly a must!
I also chose to add a peanut butter swirl to the top of each muffin prior to baking them for that pretty marbled effect. See below for the recipe and details. If you do make them, please let me know! I haven’t tested subs so I can’t comment on how they’ll work out. I hope you enjoy them as much as I do!
PB Banana Double Chocolate Muffins
- 2 eggs
- 1 cup mashed banana about 2 large bananas – make sure they're over-ripened for proper sweetness and texture!
- ½ cup coconut sugar
- ½ cup RISE Brewing Co. chocolate oat milk
- ½ cup melted and cooled coconut oil
- 1 tsp vanilla
- 1/3 cup PB2 peanut powder with cocoa
- 2 tbsp raw cacao powder I love Navita's Organics
- 1 3/4 cups oat flour
- 1.5 tsp baking powder
- pinch of salt
- ½ cup dairy-free dark chocolate chips or 1 dairy-free dark chocolate bar broken into chunks I like using a chocolate bar to get melty pools of chocolate in each bite!
- Creamy peanut butter to swirl into the batter and extra to top when eating!
- Cacao nibs and flaky sea salt to top when eating!
- Pre-heat oven to 350 degrees and line a muffin tin with liners.
- In a large bowl, mash your bananas or mash the bananas on a cutting board with a fork. I sometimes find this to be easier!
- To the bowl of your bananas, add your eggs and coconut sugar. Mix with a silicone spatula.
- Add your chocolate oat milk, coconut oil, and vanilla. Mix again.
- Add in the PB2 and cacao powder. Go slow here. This can get a little dusty.
- Add the rest of your dry ingredients - oat flour, baking powder, and salt.
- Once combined, fold in your chocolate chips and evenly distribute into the 12 wells of your muffin tin. These can be filled to the top without an issue!
- Add a dollop of peanut butter into each well and use a toothpick to swirl.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for 5-10 minutes in the tin and then enjoy!
- These muffins are best served warm. If you are eating them after they have cooled, microwave for 15 seconds so the chocolate chips get nice and melty. I also highly recommend topping with extra creamy peanut butter and some cacao nibs and sea salt. The combination is out of this world .. chocolatey, peanut buttery, creamy, and crunchy. YUM!
- Keep muffins on the counter in an air-tight container for 3-4 days. I personally like to freeze half the batch (wrap individually in saran and then into a freezer bag) because they defrost super well!