Rich and moist, these chocolate peanut butter muffins are a healthy way to enjoy a treat for any meal of the day.

Chocolate Peanut Butter Muffins

bananas ((about 1 1/2 cups sliced))

peanut butter

eggs

maple syrup

vanilla extract

oats

almond meal ((or additional oats))

cocoa powder

baking powder

salt

Preheat oven to 350 degrees F. Grease 10 cups of a standard muffin tin with nonstick spray.

Add all ingredients to the bowl of a food processor and grind into a smooth batter. 

Fill 10 muffin cups about 2/3 full.

Bake for 20-24 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.

Serve slightly warm or store in an airtight container and serve cold.

I've made these quiet a few times now for my twins and they love them , and so do we. Perfect for snacks and freeze really well

These muffins are so good! My son has liked all of the muffin recipes on ytf but these have been his favorite by far! I didn’t use the cocoa powder and they turned out great without it. Thanks for creating such yummy recipes for picky kiddos!

The taste of these muffins are good. However, for some reasons, my muffins turned out to be very dense, not muffin like consistency. 

Should the oats be blended to flour-like fine? I found that some oats were still in small pieces after blending all ingredients in the blender. Should the oats be grinded first? Maybe the instructions can state that if so? 
I would like to try making these again to work on the consistency... The muffins tasted great with healthy ingredients. Thanks!

Can I still make these if I don’t have a food processor?

So good! I used cashew butter instead of peanut butter to help me keep up with different nut exposure. My toddler loved them.

My kids love these! I am always looking for ways to get protein in and this is a great option. My oldest doesn’t like peanut butter but he can’t even tell this recipe has it (not that I am for hiding ingredients but I am surprised he hasn’t noticed). I think the cocoa powder, maple syrup and banana hides the peanut butter taste well. I find these only need to bake 20 minutes in my oven. I get 16-20 muffins out of this recipe but maybe I don’t fill my muffin tin as full as most people.

These are so good! I did not use almond flour, but extra oats instead. I tried using my ninja blender and that was a fail.  I ended up using my immersion blender and added about 1/4 cup of water (I used natural peanut butter and it tends to be thicker).  I also used maple syrup instead of honey.  
I baked them in my mini muffin pan, and baked for about 14 minutes. ***Check at 10 minutes if using mini muffin pan.  
I made these for my kids but find myself eating them :)

My toddler loves this recipe! The browner the bananas the better for sure! Can use less cocoa powder if wanted. I like to make them mini and cook for about 12 min. 
I grind the oats in my vitamix and once when out of almond flour I mashed some raw almonds a bit in my mortar and then ground them as much as they would go in the vitamix. I will say I don’t like cleaning the vitamix and so prefer to use my hand blender or even just mix it up by hand for the actual batter. I’ve even added some spinach once and shredded/pressed/drained zucchini once with success. 
So far this is our family fav of the muffin recipes we’ve tried. Put in the fridge and eat all week. Will try freezing a batch next for upcoming surgery and see how they do thawing out. Thanks!

These were very good! I did sub almond meal for regular white flour bc I don’t have an actual food processor, my blender could only do so much with the oats so there was tiny chunks in. As per comments I added only 1/4c of coco powder and tossed in some flax seed. Also, as I’m writing this I just realized I forgot the vanilla 🤦‍♀️ I did use the maple syrup so my baby could try them. They didn’t come out tasting very much like peanut butter but it’s very subtle  and may be related to the kind of PB I used. Overall very moist and delicious!

These muffins are tasty! I did, however, take them out at 20 minutes and fear they would be too dry at 24. I also added just under 1/2 tsp. of salt since I’m serving them to children and adults old enough to handle it. It adds to the flavor.

Theses muffins were good and my 3 year old loved them too! I did make a couple substitutes: used whole wheat flour instead of almond meal, did half white sugar &amp; half honey, and I added some salt. Would definitely make it again!

chocolate peanut butter muffins

Prep Time: 10 minutes

Cook Time: 24 minutes

Total: 34 minutes

Servings: 10

Ingredients

Instructions

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