Healthy Chocolate Peanut Butter Muffins

Incredibly moist healthy chocolate peanut butter muffins are made with whole wheat flour, naturally sweetened with coconut sugar and maple syrup, and flavored with all-natural peanut butter!

We are muffin ladies at Fit Foodie Finds and used our healthy muffin base recipe to bring you this lovely chocolate peanut butter variation!

chocolate peanut butter muffins with chocolate chips

The second I shared a sneak peek of this healthy chocolate peanut butter muffin recipe on Instagram, I knew there was no turning back. You guys have begged for the recipe sooner rather than later, so here it is!

Healthy Muffin Base

One thing I love about the recipes on FFF is that they are all somehow related. Take our 6 Healthy Muffin Recipes – 1 Base Batter post. Yup, that’s where the base of this recipe came from.

That post is how we created our famous Healthy Chocolate Muffins recipe and then this choco + pb variation.

muffin ingredients in bowl

Pantry Staples

I love this recipe because the basis of it is pretty much all pantry staples AKA things you probably already have.

  • white whole wheat flour
  • coconut sugar- option to sub brown sugar 1 to 1
  • cocoa powder- option to use dark cocoa powder
  • baking soda
  • salt
  • chocolate chips- you can leave these out for fewer calories and sugar, but it’s not recommended.

Wet Ingredients

  • mashed banana- not a banana fan? Feel free to use any other pureed fruit such as applesauce or even pumpkin puree!
  • eggs- can’t do eggs? Try making these vegan with flax eggs instead.
  • maple syrup- honey is a great swap!
  • all-natural drippy peanut butter- any kind of drippy nut butter will work for these muffins.
  • vanilla extract
  • unsweetened plain almond milk- any kind of milk will work!
  • coconut oil- make sure to measure your coconut oil from the melted form!
muffin batter in bowl

Muffin Quick Tips

Don’t Over Mix: this recipe calls for eggs and an over beaten egg isn’t good for anyone! Try not to over mix your muffins or you’ll risk over whipping the eggs.

Don’t Over Bake: use a toothpick to check the center of your muffins. If it comes out clean, your muffins are done. Over baked muffins don’t last as long and aren’t as joyful to eat. Operation: MOIST MUFFINS.

How to Store Muffins: Let muffins cool completely and then store them in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.

Freeze your Muffs: To freeze your muffins, let them cool completely. Then, transfer them onto a baking sheet and freeze for 30 minutes. Then transfer them into a freezer-safe gallon-size bag. They will last up to 3 months.

chocolate pb muffins in muffin tin healthy chocolate peanut butter muffins stacked

More Healthy Muffins


Chocolate Peanut Butter Muffins

Incredibly moist healthy chocolate peanut butter muffins are made with whole wheat flour, naturally sweetened with coconut sugar and maple syrup, and flavored with all-natural peanut butter!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
Author: Lee Funke
Yield: 12-14 muffins 1x
Category: Muffins
Method: Oven
Cuisine: American



  • 1.5 cups white whole wheat flour
  • 1/2 cup coconut sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips (+ more for topping)


  • 1 cup mashed banana*
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1/3 cup all-natural drippy peanut butter
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened plain almond milk
  • 2 tablespoons melted coconut oil


  1. First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
  2. Next, place dry ingredients into a medium bowl and mix.
  3. Then, in a small bowl, mash around 2 medium bananas. Measure it and add 1 cup to a large bowl.
  4. Crack 2 eggs into the large bowl and whisk with mashed banana. Add maple syrup, peanut butter, vanilla extract, and almond milk and mix until combined.
  5. Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
  6. Fill each muffin about 3/4 of the way full (these are going to be big muffins) and sprinkle on a few more chocolate chips. Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
  7. Let cool for 5 minutes and then remove from the muffin tin to continue cooling.


  • Serving Size: 1/14
  • Calories: 225
  • Sugar: 21
  • Fat: 9
  • Carbohydrates: 34
  • Fiber: 4
  • Protein: 5
muffins with pb and chocolate chips
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