Whole Wheat Peanut Butter Banana Chocolate Chip Muffins

Delicious, Filling, Nutritious

With protein-rich peanut butter, whole wheat, and honey instead of sugar, this healthier version of my go-to Banana Chocolate Chip Muffins is anything but a compromise. They’re a delicious, filling breakfast or snack that you can feel great about eating–and giving to your kids!

Kids in the Kitchen

When the boys were small, we got one of those OK to Wake alarm clocks that let them know it was okay to get up. It worked most mornings, but I remember one morning, they got up super early, roweled up and raring to go and begging for muffins for breakfast.

I decided if they were going to get up that early, they had to start making their own breakfast. So I turned off the cartoons and got them in the kitchen so they could start making muffins. Honestly, how cute is this photo? They LOVE helping in the kitchen!

Easy and Scrumptious

They’re made with whole wheat flour, peanut butter, extra bananas for moisture, a little honey for sweetness and mini chocolate chips all throughout! M’m! M’m! This recipe is so quick and easy that by four years old, Baker had the recipe memorized. Makes this mama proud!

These muffins are a no-brainer! You can have them ready to eat in less than 30 minutes, they’re healthy yet still sweet, moist and full of flavor. I hope they become as much of a family fave in your house as they are in ours!

What Do I Need to Make Whole Wheat Peanut Butter Banana Chocolate Chip Muffins?

• Whole wheat flour
• Baking soda and salt
• Creamy peanut butter
• Honey
• Egg
• Vanilla
• Mashed banana
• Mini chocolate chips

How to Make Whole Wheat Peanut Butter Banana Chocolate Chip Muffins

• Preheat oven to 350°F. Grease a 12-cup muffin pan with nonstick cooking spray and set aside.
• In a large bowl, whisk together the flour, baking soda and salt.
• In a medium bowl, stir together the peanut butter, honey, egg, vanilla and mashed bananas.

• Add the wet ingredients to the dry ingredients.
• Stir until well combined.
• Fold in the mini chocolate chips.
• Scoop batter evenly among prepared muffin cups, filling each one about 3/4 full.

• Bake for 15-18 minutes or until muffins have risen and a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes before removing to a wire rack to cool completely.

If you make these Whole Wheat Peanut Butter Banana Chocolate Chip Muffins, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,