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Peanut Butter Chocolate Chip Banana Muffins

February 20, 2013

There are three things you need to know before you read any further: I am on a major peanut butter and bananas kick right now, I am obsessed with Chobani Greek yogurt, and I hate anything with fake banana flavoring.

Peanut Butter Chocolate Chip Banana Muffins

(True story: I once ordered a pint of peanut butter chocolate chip ice cream from the local ice cream stand. I got it home and joyfully dug in, only to find myself gagging seconds later when I realized they had given me fake banana chocolate chip instead. That was a sad, sad day. The end.)

So anyway, I stalk Chobani online a little bit. (A lot.) Their teases about new flavors leading up to the new year were almost more than I could bear. When they finally announced the new flavors, I was half excited and half disappointed: pear (yay! I love pears!) and banana (oh). I was pretty sure the banana yogurt would be gross, but I have so much faith in Chobani that I tried it anyway.

You guys. It wasn’t gross at all. It tastes like real bananas! Not that gross banana flavoring everything else seems to use. I didn’t hate it at all. In fact, I liked it.

Peanut Butter Chocolate Chip Banana Muffins

Short story long, I found myself with 2 aging bananas, some banana yogurt and a craving for peanut butter one evening. Obviously there was only one thing to do – make banana muffins. With peanut butter. And chocolate chips (duh).

I had a few lofty goals for these muffins that I wasn’t sure I would achieve. First, I wanted them to be kinda healthy. Not so healthy they tasted healthy, but healthy enough I could eat them guilt-free. Second, healthy muffins tend to be fairly dense but I was aiming for something more cakey and moist. I have to say, on those two counts I think I’ve nailed it. The muffins are fluffy and tender, and just on the sweet side with the chocolate chips. Perfectly snack-able any time of day.

But I couldn’t leave well enough alone.

The peanut butter flavor is kind of subtle when competing with the chocolate chips and I was looking for it to smack me in the face. So I frosted my healthy-ish banana muffins. The good news is that the frosting is healthy too because it’s made with – surprise – Greek yogurt! So now you can have your cupcakes and eat them for breakfast too. (Bonus special frosting recipe below the muffin recipe.)

Question: If you frost a muffin, is it still a muffin? Is it a cupcake? A muffincake? A cupmuffin?

Disclaimer: Chobani did not sponsor or commission this post in any way. I just love their yogurt!

Peanut Butter Chocolate Chip Banana Muffins

Peanut Butter Chocolate Chip Banana Muffins

Makes 12 regular muffins and about 6 mini muffins

These muffins are just barely sweet as is. If you omit the chocolate chips or like your muffins on the sweeter side, use more sugar. Try to be patient and let the muffins cool before eating them, or they’ll stick to the wrappers. Don’t be afraid to bake these ahead. I find their flavors are best after resting for a day or two.


1 1/2 cups (8 ounces) flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
dash cloves
dash allspice
2 very ripe medium bananas
1/4 cup brown sugar
3/4 cup (6 ounces) Chobani banana Greek yogurt
2 Tablespoons milk
1 egg
1/2 cup peanut butter
1/2 teaspoons vanilla extract

3/4 cup mini chocolate chips (optional, but highly recommended)


Preheat oven to 375°F. Line a 12-cup muffin tin with papers.

Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, peanut butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.

Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 15-18 minutes (10 minutes for minis) or until a toothpick comes out clean.

Cool completely on a wire rack. Store in an airtight container at room temperature.

Peanut Butter Chocolate Chip Banana Muffins

Extra Bonus Peanut Butter Frosting

So here’s the deal. I made this up on the fly and didn’t make enough to frost the whole batch. In other words, use this as more of a guideline than an exact recipe. You’ll probably need to at least double it if you’re going to frost the whole batch.


3/4 cup (6 ounces) Chobani plain Greek yogurt
2-3 Tablespoons peanut butter or PB2
vanilla extract
pinch of salt


Mix together yogurt and other ingredients until desired consistency and sweetness. Frost cupcakes. Serve immediately. Frosting should be stored in the fridge.

  1. February 20, 2013 9:43 pm

    Looks delish!

  2. wherethedaytakesme permalink
    February 20, 2013 9:46 pm


  3. February 20, 2013 11:59 pm

    Wow, I want one of these right now haha!

  4. February 21, 2013 8:46 am

    What a perfect little muffin!

  5. February 21, 2013 10:31 am

    I’m definitely making these!

  6. February 21, 2013 12:21 pm

    Nothin’ wrong with a little friendly stalking! We’re masters of it over here. Just how else do ya think we found this incredible recipe? :)


  7. February 21, 2013 2:44 pm

    These look so good! I found your blog through Pinterest. I will definitely be trying these out soon :)

  8. February 21, 2013 3:46 pm

    Those look amazing! I, too, am wary of that fake banana flavor, but I may have to give that chobani a try…

  9. Kelly permalink
    February 21, 2013 5:06 pm

    Wowza! These look immense!

  10. February 21, 2013 7:38 pm

    What a coincidence?! I just threw 1/2 cup full of vanilla Chobani to my banana nut bread recipe! Like…5 minutes ago! I’ll definitely have to try their banana-flavored yogurt! Thank you so much for sharing this recipe!! Can’t wait to read more!

  11. February 21, 2013 9:50 pm

    yum! my last attempt at banana bread was an epic failure, so i’m definitely going to have another go at it with these :)

  12. February 22, 2013 4:10 am

    These look delicious! Love adding yoghurt to banana recipes & a bonus that it’s banana flavour! I don’t think I can get Chobani in the UK, however will look for an alternative!

  13. Mollë permalink
    February 23, 2013 5:22 am

    Reblogged this on Mollë and commented:
    I always love to bake but I’ve only limited knowledge on baking. Thank you for including also the recipe of this post. I might try this some time. :)

  14. February 23, 2013 11:07 pm

    Oh my goodness these look so good!!! I might have to make a vegan version of this! NOM :)

  15. February 26, 2013 5:57 pm

    I can’t wait to make this for my boyfriend and twin sister….and myself!

  16. February 27, 2013 3:09 am

    It looks very delicious!

  17. March 6, 2013 4:41 pm

    Yum, these look delicious!

  18. Lauren N permalink
    March 8, 2013 11:42 am

    Big hit at work today, AND with the toddler who insisted on a “BIG ONE.” and vetoed the mini-muffins. Two thumbs up :)

  19. March 9, 2013 1:13 pm

    These sound great. I love the idea of using flavored yogurt in muffins! I know what you want you mean about fake fruit flavors. Personally, I can’t stand fake cherry anything, but I still LOVE those fake-as-can-be banana flavored popsicles in the summer.

  20. March 10, 2013 12:48 am

    Interesting frosting….sounds great!

  21. Mackenzie permalink
    March 17, 2013 8:51 am

    These were excellent! Had one for dessert last night, and another for breakfast this morning. :)

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