It’s 7am, the kids are running late, and everyone is hungry. You need a breakfast that is fast, healthy, and satisfying. These chocolate peanut butter banana muffins are the perfect solution for your busy household.
They are naturally sweetened and packed with protein-rich Greek yogurt. You get all the flavor of a treat with none of the guilt. These muffins make mornings feel easier and much more delicious.
What Makes This Recipe Special
These muffins are a total winner for back-to-school season. They use ripe bananas and maple syrup instead of refined sugar. The Greek yogurt keeps the crumb incredibly tender and moist.
You don’t have to worry about a mid-morning sugar crash. They are a nutritious choice that feels like a decadent dessert. Your whole family will reach for these again and again.
Simple Method
Making these muffins is a straightforward process for any home cook. You start with one main batter before splitting it for the chocolate swirl. The marbling technique looks fancy but is actually very simple.
Even if you are a beginner, you can master this swirl. A simple toothpick is all you need for beautiful results. You will feel like a pro baker in no time.
Ingredients You’ll Need
This recipe uses simple pantry staples you likely already have on hand.
- 3 large ripe bananas, mashed
- 1/2 cup non-fat plain Greek yogurt
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup creamy natural peanut butter, warmed
Step-by-Step
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, whisk together mashed bananas, Greek yogurt, maple syrup, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat pastry flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter into two equal portions in separate bowls.
- Stir the unsweetened cocoa powder into one of the portions until smooth.
- Spoon alternating dollops of the plain banana batter and the chocolate batter into the prepared muffin cups.
- Place 1 teaspoon of warmed peanut butter on top of each muffin and use a toothpick to swirl the batters and peanut butter together.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve these muffins warm for the ultimate gooey texture. They pair perfectly with a hot cup of coffee or tea. For the kids, serve them with a cold glass of milk.
You can also slice them and add a smear of butter. They are great for grab-and-go snacks during the day. Pack them in lunchboxes for a healthy school treat.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay fresh and soft for up to three days. For longer storage, keep them in the refrigerator for one week.
These muffins are also freezer-friendly for up to three months. To reheat, microwave a frozen muffin for about 30 seconds. This makes your weekday morning routine even faster.
Tips for Best Results
- Use very spotty, brown bananas for the best natural sweetness.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Warm the peanut butter slightly so it swirls more easily.
- Don’t skip the Greek yogurt as it provides essential moisture.
- Swap the peanut butter for almond butter if you have an allergy.
- Double the batch during busy fall weeks to save time later.
- Add a few dark chocolate chips for an extra indulgent touch.
Ways to Switch It Up
- Use gluten-free 1-to-1 baking flour to make these gluten-friendly.
- Substitute honey for maple syrup for a slightly different floral sweetness.
- Add a dash of cinnamon to the plain batter for warmth.
- Stir in chopped walnuts for a bit of added crunch.
Common Questions
Can I make these ahead of time?
Yes, these are perfect for Sunday meal prep. Bake a batch and enjoy them all week long. They taste just as good on day three.
What if I don’t have whole wheat pastry flour?
You can use regular all-purpose flour instead. The texture will still be tender and delicious. Your family likely won’t even notice the difference.
Will my kids actually like these?
Absolutely, because they look and taste like a chocolate treat. The peanut butter swirl is always a hit with picky eaters. It is a win-win for everyone.
I hope these chocolate peanut butter banana muffins make your mornings a little brighter. They are a cozy, healthy way to start any fall day. Happy baking!
— Alex
Skinny Chocolate Peanut Butter Marbled Banana Muffins
Ingredients
- 3 large ripe bananas, mashed
- 1/2 cup non -fat plain Greek yogurt
- 1/4 cup pure maple syrup
- 1 large eg g
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/4 teaspoon sal t
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup creamy natural peanut butter, warmed
Instructions
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, whisk together mashed bananas, Greek yogurt, maple syrup, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the whole wheat pastry flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter into two equal portions in separate bowls.
- Stir the unsweetened cocoa powder into one of the portions until smooth.
- Spoon alternating dollops of the plain banana batter and the chocolate batter into the prepared muffin cups.
- Place 1 teaspoon of warmed peanut butter on top of each muffin and use a toothpick to swirl the batters and peanut butter together.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
