The first time I made this version of a Peanut Butter Muffin, we were in the midst of nighttime potty training and I basically didn’t have a decent night of sleep for 3 months. It was rough on the kiddo, too, and we were often grumpy and dragging in the mornings. These muffins saved us more than once, as I found that making a special breakfast really helped to improve my mood. With decadent chocolate flavor and balanced nutrition, they are so good warm out of the oven or served from the fridge later in the week. (They’re also great for Valentine’s Day breakfast or family brunch.) I like to use rolled oats as the base for many of my muffins since they add nutrition and are an inexpensive gluten-free flour option for those families who need it. They work really well in this chocolate muffin recipe. I grind rolled oats in my blender to make a super easy flour. You can also buy oat flour at the store if you prefer. This recipe has almond meal for additional fiber and moisture keeps the muffins from drying out. Mostly though, they just have the yummiest flavor, especially when served cold from the fridge. (You may also like Peanut Butter Granola Bars, Chocolate Zucchini Muffins, Chocolate Banana Muffins, and Fluffy Chocolate Muffins.)
Ingredients You Need
To make this recipe, you’ll need the following pantry staples so you know what to have or pick up at the store. Sign up for our email updates to get tips and ideas sent to your inbox.
Peanut butter: I use unsweetened creamy peanut butter, which blends into the batter nicely. You can also use another nut or seed butter such as cashew or almond butter. Bananas: Very ripe bananas add moisture and sweetness to these muffins. Oats: Regular rolled oats work well here. They’re sometimes called “old-fashioned oats.” Almond meal: I don’t use this often, but it adds nice texture and flavor here. If you don’t have it, just use additional oats. The muffins may be done baking a little sooner than the recipe says. Cocoa powder: I use the unsweetened kind of cocoa powder here. Eggs: Eggs help the batter hold together and add fluffiness. Vanilla extract Honey: I use honey to sweeten these muffins, though you can use maple syrup instead of honey if you prefer. (Avoid honey for kids under age 1.)
Step-by-Step Instructions
Here’s a look at how to make these muffins so you know what to expect from the process. Scroll down to the bottom of the post for the full info.
Dairy-Free Chocolate Muffin Recipe
If you have a dairy allergy or sensitivity in your house, these muffins are made without dairy. So there’s no adjusting needed to make a delicious batch of chocolate muffins!
How to Store
Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
Best Tips for Success
Serve warm out of the oven or chilled from the fridge. Use very ripe bananas with brown spots for the most natural sweetness. Use store-bought oat flour or grind your own in a food processor or blender. Use peanut butter or another nut or seed butter such as almond butter or sunflower seed butter. Cut into smaller pieces as needed when serving. Eat plain or top with peanut butter, cream cheese, or some jam.
I’d love to hear your feedback on this recipe, so please comment below to share!
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This post was first published October 2018.
