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Peanut Butter, Nana & Choc Chip Muffins

Sweetened with natural maple syrup, and packed full of wholesome ingredients, these muffins make the perfect afternoon or post-workout snack, make-ahead breakfast, or grab-n-go fuel for kids and toddlers!


  • 2 large ripe bananas mashed

  • 1/2 cup natural maple syrup

  • 1/2 cup plain yoghurt (I use @yoproau)

  • 1 large egg

  • 1/2 cup milk of choice (I used A2)

  • 3/4 cup natural peanut butter

  • 1/2 cup dark baking choc chips ( I used minis)

  • 2 tsp vanilla extract

  • 1 3/4 cups wholemeal flour

  • 1 tsp ground cinnamon

  • 1 tsp baking soda

  • 1 tsp baking powder

  • pinch of salt


Step 1. Preheat oven to 180°C and line or lightly spray muffin tin with olive oil

Step 2. In a bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter, chocolate chips, and vanilla until smooth

Step 3. In a second bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter

Step 4. Distribute the batter between the muffin tin.

Step 5. Bake for 12-15 minutes or until a fork inserted in the center comes out clean and enjoy!


  • Do not overmix the batter or the texture won’t be as fluffy

  • Unsweetened apple sauce can replace yoghurt for a dairy-free option

  • a Chia seed or flaxseed egg can replace the egg

Use hashtags #LLSweetTreat, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story.

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I have made these so many times and they never disappoint!! The note is really useful - do not overmix! Better to be made by hand and fold in the wet/dry ingredients to make sure the muffins come out beautifully fluffy. Great recipe!

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