Chocolate Peanut Butter Muffins- Yummy Toddler Food

Filled with rich cocoa and peanut butter flavors, this Chocolate Peanut Butter Muffin recipe is nutritious and so delicious. And since they store so well in the fridge—and almost taste better as they sit—they are a great make-ahead toddler breakfast option.

Chocolate Peanut Butter Muffins

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 also has almond meal for additional fiber and moisture and helps the muffins avoid drying out. Mostly though, they just have the yummiest flavor, especially when served cold from the fridge.

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.

• 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 to the end result.
• Vanilla extract
• Honey: I use honey to sweetened 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.

1. Mash the banana super smooth and add to a bowl with the rest of the ingredients. (You can also blend the batter in a blender.) Grind up the dry ingredients in the blender.
2. Add chocolate chips if desired.
3. Divide the batter evenly among a greased muffin pan. (I prefer to use nonstick spray for the best results here).
4. Bake until just firm to the touch and a cake tester inserted into the middle comes out cleanly.

Dairy-Free Chocolate Muffin Recipe

If you have a dairy allergy or sensitivity in your house, these muffins are made without dairy. Which is nice because 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

I’d love to hear your feedback on this recipe, so please comment below to share!

• Preheat oven to 350 F. Grease 10 cups of a standard muffin tin with nonstick spray.

• Add all ingredients to the bowl of a food processor and grind into a smooth batter. 

• Fill 10 muffin cups about 2/3 full.

• Bake for 20-24 minutes or until a cake tester inserted into the center comes out clean. Let cool for 5 minutes in the pan, then cool on a rack.

• Serve slightly warm or store in an airtight container and serve cold.

• Store any leftovers in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer.
• Serve warm out of the oven, or chilled from the fridge.
• Use very ripe bananas with brown spots for the most natural sweetness.
• Use honey or maple syrup.
• Use store bought oat flour or grind your own in a food process or blender.
• Use peanut butter or another nut or seed butter such as almond or Sunbutter.
• Cut into smaller pieces as needed when serving.
• Eat plain or top with peanut butter, cream cheese, or some jam.

Serving: 1muffin, Calories: 189kcal, Carbohydrates: 20g, Protein: 7g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 127mg, Potassium: 279mg, Fiber: 4g, Sugar: 9g, Vitamin A: 63IU, Vitamin C: 2mg, Calcium: 69mg, Iron: 2mg

This post was first published October 2018.