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I’m trying to get into a good workout routine. What seems to work the best for me is to have my cup of coffee, get the kids to school, and then get my workout in. My challenge then is that it’s too late for breakfast and too early for lunch. What’s a girl to do? Well, apparently a girl is going to make some Healthy Peanut Butter-Banana Muffins to hold her over until lunch.

I literally came up with this recipe by throwing a bunch of the healthiest ingredients that I could think of (and, of course, my notoriously overripe bananas). I crossed my fingers as I poured the batter into my muffin tin. And then said a little prayer as I placed the muffin tin in the oven. Not really, but I’m setting the scene. And much to my chagrin, as I pulled out these gorgeous muffins from the oven, I could just tell by how pretty they were, that they would be delicious.

Muffins really can’t get any simpler than this. That’s what I love about blender muffins. These Healthy Peanut Butter-Banana Muffins are also super tasty. They aren’t overly sweet as they mostly rely on the sweetness of the overripe bananas and the dark chocolate chips. There is a little bit of honey added to the mix for sweetness- two tablespoons. If you like your muffins on the sweeter side, go ahead and double the honey. But, personally, I think that they are fantastic as is!

Give these delightful muffins a whirl. They’re great as a breakfast on the go, a snack, a quick dessert, or something to hold you over after your workout.

Let me show you how I made these Healthy Peanut Butter-Banana Muffins 👇🏻

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Begin by preheating your oven to 350 degrees and spraying a muffin tin with non-stick spray. Or use muffin cups. Whatever tickles your fancy.

Blender Time.

To a blender, add 3 ripe bananas, 1/2 cup of creamy peanut butter, 1 cup old fashioned oats, 2 large eggs, 2 tbsp honey, 1 tbsp pure vanilla extract, 1 tsp baking soda, and 2 tsp chia seeds.

Blend on high for a couple minutes until the batter is smooth.

Add 1 cup of dark chocolate chips (or any chocolate that you like). Reserve some of the chocolate chips to put on the tops of the muffins. Or use extra chocolate chips for the tops. There are no rules here.

Stir in the chocolate by hand.

Almost to the finish line. Already? Yeah, I know.

Pour the batter into the prepared muffin tin. Fill two-thirds of the way full. Top the muffins with those reserved chocolate chips.

Time to bake.

Bake For 15-20 minutes until the muffins are puffed up and golden. I believe that mine took about 17 minutes. Also, an inserted toothpick will come out clean when they are done baking.

And that’s it. Can you believe how easy that was? Just wait until you taste it and see how delicious they are!

Store the muffins in an air-tight container on the counter for up to 5 days.

Enjoy!!

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

Looking for some other muffin recipes? Check out these tasty options 👇🏻

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.