Whole wheat flour, peanut butter and honey make Whole Wheat Peanut Butter Banana Chocolate Chip Muffins a filling breakfast or snack they’ll love!

Healthy Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

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!

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

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!

The BakerMama

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!

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

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!

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

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

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

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.
Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama
  • 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.
Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama
  • 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.
Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

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,

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Whole Wheat Peanut Butter Banana Chocolate Chip Muffins by The BakerMama

Whole Wheat Peanut Butter Banana Chocolate Chip Muffins

  • Author: Maegan – The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 12
  • Category: Breakfast

Description

Healthier Whole Wheat Peanut Butter Banana Chocolate Chip Muffins made with whole wheat flour, peanut butter and honey for a filling breakfast or snack that you can feel great about eating.



Instructions

  1. Preheat oven to 350°F. Grease a 12-cup muffin pan with nonstick cooking spray and set aside.
  2. 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 and stir until well combined. Fold in the mini chocolate chips.
  3. 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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. This were so good! I’m always looking for healthier alternatives to store bought muffins and I think my family will love this too! No loss if no one else likes them, I can definitely polish off the batch myself!

    1. Hi, Kelly! I’m so happy to hear you enjoyed them! My kids really love them so I’m guessing you’ll end up sharing.😂