Muffins have really become a “thing” for my daughter and I. Probably every other morning, we’re in the kitchen whipping up one kind or another. For a two-year-old, my little one already has a surprisingly impressive grasp on the process. She can identify vanilla and baking powder by name, she knows the difference between all-purpose flour and whole wheat, she talks about how the wet ingredients go into the dry, and she’s even begun to crack eggs.
She’s definitely proven to be more on the picky-eater side, so sometimes baking things together makes her a little more likely to sample the outcome, which is a huge win. What makes her much, much more likely to eat the muffins we bake? For better or worse: chocolate chips.
So my challenge as a mama is to pack as much healthy good stuff into those muffins as I can. But then I sweeten the pot by adding a smattering of mini chocolate chips.
For us, these peanut butter banana chocolate chip mini muffins strike the right balance between wholesome and alluring. Proof positive: grabby toddler hand photo bomb!
Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.
Peanut butter and chocolate and banana. What could be better?!
Peanut Butter Banana Chocolate Chip Mini Muffins
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter or coconut oil
- 1/2 cup all-natural peanut butter
- 1 cup mashed ripe bananas (about 2 medium bananas or 3 small)
- 1/3 cup milk or canned coconut milk
- 1 egg
- 1/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips
- Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
- Divide the mixture between muffin tins - about 1 1/2 tablespoons batter each. I use a cookie scoop - best invention ever!
- Bake until the tops of the muffins spring back when lightly pressed, 8 - 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
- Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
I love getting my kiddo in the kitchen as well, and I remember him at about your daughters age helping me out.
What a sweet photo bombing hand. Love it.
It’s been so much fun (and a bit of an adventure!) having my little sous chef sidekick join me in the kitchen, for sure. 🙂
A banana muffin isn’t a banana muffin without chocolate chips! I love this recipe. I used to go crazy over banana muffins when I was a kid. So good! I need to bring them back. It’s been forever since I’ve made them. Also, PB, banana, and chocolate chips!? I’m in heaven!
I’m so excited about this recipe!!! I adore muffins, but am always so worried about the amount of processed sugar in baked good. These are perfect! I cannot wait to try them out. Going to make them this weekend for sure. Thanks so much. I know this will become my “go-to” muffin recipe 🙂
It’s kind of crazy how much sugar muffins can have! So many of them (many of which I love, I totally admit!) are basically unfrosted cupcakes.
Any thoughts/suggestions about skipping the peanut butter or use a substitute?
Hi Elvira, in other baking recipes, I’ve subbed both Sunbutter and almond butter with success. I haven’t tried either with this recipe specifically, but it’s worth a shot!
Aw, I love that you make these with your daughter! That is so sweet. I remember baking with my mom when I was little, one of my favourite memories. Great combination of flavours in here, thanks for the recipe!
Thanks so much, Louisa! I love your blog, by the way. Can’t wait until I have some spare time so I can really check out some of your great-looking recipes!
I just made a batch of these muffins and they are great! They are some of the fluffiest whole wheat muffins I’ve made. Both mt toddler and husband loved them. My husband’s only request was more peanut butter next time, and my toddler’s was simply “more?”. Thanks for sharing the recipe!
I don’t have a mini muffin tin so I made full size (using paper cups) … 15 minutes was enough time at 400. They were still delicious and light and fluffy! My almost 3yo approves. 🙂 I also topped them with cream cheese “frosting” (very lightly sweetened cream cheese) to make them a “treat”. 🙂
hi there! i’m definitely going to make these tomorrow – some quick questions: why do i have to use a wooden spoon to mix? also is it a problem if i don’t have a wire rack? thanks!!
hi! i made these and they turned out great! however i just get a weird aftertaste — not sure what that is?
I made these today with no changes with my 3 year old helper. She especially like the mini chocolate chips. For those who might wonder if the whole wheat flour makes them too dense, it doesn’t as they indeed are very fluffy. I didn’t notice any aftertaste but that can depend on the brand of flour. I might increase the amount of peanut butter next time to get a more pronounced flavor. Thanks for sharing a terrific recipe!
I’m so glad you and your helper liked them! These remain a favorite of my 3-year-old too – both making and eating. She always has to test some of the chocolate chips before they go into the batter, you know, just to make sure they are acceptable. 😉