Chocolate Peanut Butter Muffins

Kids will love these delicious chocolate peanut butter cupcakes–perfect for school lunches and made with better ingredients¬†

chocolate peanut butter muffins

It’s back to school time. And I really really really don’t think much about school starting until after Labor Day. Because back in MY day, school didn’t start until after Labor Day.

But, I know that for myself and many others school already started and the reality has to set in at some point and time. And that means the inevitable school lunch making.

I love having some grab and go lunches. This lunch is simple and easy to make. I freeze the muffins, I freeze cups of yogurt and place both in the lunch bag in the morning. By lunch, the muffins and yogurt have thawed.

Simple and easy just like these peanut butter chocolate muffins. There’s a pattern going on here…

Chocolate Peanut Butter Muffins


  • 2 ripe bananas, mashed (1 cup of mashed bananas)
  • 1/2 cup sugar (coconut, raw or white is fine)
  • 2 egg whites
  • 3/4 cup greek yogurt
  • 2 tsp vanilla extract
  • 1 cup whole wheat or white whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chocolate chips
  • 1/4 cup creamy peanut butter, melted
  • Additional chocolate or peanut butter chips for topping


  1. Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
  2. In a bowl, mix together all ingredients minus the peanut butter and chocolate chips until smooth.
  3. Pour the batter into the muffin cups, filling each cup 2/3 of the way full with batter.
  4. Drop a teaspoon of peanut butter in the center of each muffin. Use a knife to make a swirl pattern on the top of each muffin.
  5. Decorate the top of each muffin with additional peanut butter chips or chocolate chips.
  6. Place muffins in oven, bake for 18-22 minutes or until muffins spring back when lightly touched.
  7. Remove from oven and allow to cool for five to ten minutes before removing muffins from pan and cooling on wire racks.
  8. Freezer option: Place cooled muffins in airtight container or plastic freezer bags to freeze. Remove from freezer and allow to thaw before serving.

Adapted from Sally’s Baking Addiction

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