Double Chocolate Peanut Butter Muffins {GF, Dairy Free}

  • Author: Kalee
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 24 muffins 1x



  • 4 bananas (about 1 1/2 cups, mashed)
  • 1 1/2 cups peanut butter
  • 1/2 cup honey
  • 1/2 cup packed brown sugar
  • 1 Tablespoon vanilla extract
  • 1/2 cup unsweetened non-dairy milk (I used almond)
  • 3 eggs
  • 3/4 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 2/3 cups cocoa powder
  • 1 cup old fashioned oats
  • 1 cup dairy free chocolate chips


  1. Preheat oven to 350 degrees F. Grease 24 muffin cups. Mix banana, peanut butter, honey,brown sugar, vanilla, milk, and eggs in a large mixing bowl. Add salt, baking soda, baking powder, cocoa, oats, and chocolate chips, and mix well. Scoop batter into muffin cups, filling 2/3 full. Bake for 22-26 minutes, rotating pans (switch the top pan to the bottom and the bottom to the top) halfway through baking. Allow muffins to cool for 5 minutes in the pan, and then remove to finish cooling. Enjoy!


*Adapted from Abbey’s Kitchen

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