Double Chocolate Peanut Butter Banana Muffins

It’s Monday. Mondays call for muffins and a good strong cup of coffee! Take into consideration these are double chocolate peanut butter banana muffins and it might make the rest of your week seem easier. Chocolate does that to a week. Or a day. Or a month. Even a year! You get the idea.


After all, Monday is the start of a new week, with new opportunities to be better. Perhaps we splurged over weekend and Monday we start eating healthier again! It might mean we need to move more because we spent all day Sunday on the couch, watching football in our yoga pants, with a big bag of potato chips. And by “we,” I totally mean “me.”

We are still eating healthier and working on getting in shape. I love my Fitbit and I focus on improving my steps over the previous days steps. I am determined to move more and eat better. Yes, with double chocolate peanut butter banana muffins. What can I say? I’m a work in progress. I love my fruits and vegetables, but I’ve got a wicked sweet tooth too!


The good news is, these muffins don’t have a lot of sugar and are packed with bananas, so technically they’re good for you. Everything in moderation, right?

They are quick and easy to put together. You can go from zero to muffins in 30 minutes! If you walk around the block while they’re baking, even better!

I hope these make your Monday (or whatever day you make them) a delicious experience!


Double Chocolate Peanut Butter Banana Muffins

Quick and easy muffins to satisfy your sweet tooth! The bananas make it healthy…. ish. ;-)

  • 3 large ripe bananas
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1/3 cup plain greek yogurt
  • 1/2 cup peanut butter
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

Heat oven to 375°F

Use a 12 cup muffin tin and spray with non-stick cooking spray or line with baking cups. Set aside.

In a large bowl, mash bananas with a fork.

Mix in sugar, egg, yogurt, and peanut butter and stir until well combined.

In another bowl, sift flour, cocoa powder, salt, baking soda, and baking powder together.

Combine wet ingredients with the dry ingredients, mixing lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don’t over-mix or you will have very dense muffins.

Divide batter evenly between the prepared muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.

Transfer muffins to a wire rack to cool.

Store in an airtight container at room temperature for up to 3 days.


Want to be my fitbit buddy? Leave a comment with your email address and we can count steps together!

This Post Has 4 Comments
    1. Hi Liz! Oh my goodness! Thank you for letting me know! We recently switched recipe programs and some of them didn’t transfer. I thought I had found all of them, but obviously not! I’m going to post it again now. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *