The peanut butter and chocolate flavour combo is a classic for good reason and one that I can’t resist! One day I was daydreaming about different ways that I could use it for breakfasts and I was thinking that these flourless chocolate peanut butter and banana muffins would be perfect; it’s great to start the day off with a peanut butter and chocolate kick! I like these muffins because they are nice and super moist, almost fudge like and yet light and fluffy at the same time! The star of the show is the peanut butter chocolate Reese spread that is just packed with that magical peanut butter and chocolate flavour! Yum! There are only a few simple ingredients in addition to the spread including eggs, bananas, honey and a touch of baking soda! These muffins are so quick and easy to make that you can even make them on a weekday! You just puree everything in a food processor or blender and bake for 12 minutes and you are eating some decadently delicious chocolate peanut butter and banana muffins in less than 20 minutes!
#DoYouSpoon Reese Spreads?
Flourless Chocolate Peanut Butter and Banana Muffins
The magical peanut butter and chocolate flavour combo in quick and easy flour less muffins for breakfast using Reese peanut butter chocolate spread!
- 1 cup Reese peanut butter chocolate spread
- 2 large eggs
- 2 ripe bananas
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Puree everything in a food blender and pour into a greased muffin pan, about 1/4 cup batter per muffin or, 3/4 full.
- Bake in a preheated 350F/180C oven until a toothpick pushed into the centre comes out clean, about 10-14 minutes, before setting aside to cool.
Option: Use mini muffin pans and bake for half the time.
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I would prefer to use organic peanut butter, therefore could I just add melted chocolate chips to the peanut butter? If this would work, how much chocolate chips would I add & how much peanut butter would I use? Thanks, I enjoy your blog & your recipes rock.
Heather Christo says
these are so cool Kevin!
Can you substitute Hershey's Hazlenut Chocolate Spread?
A SPICY PERSPECTIVE says
These look oh so decadent!
This sounds unbelievable yummy! But I can't get my hands on this spread and like nonna23 want to add melted chocolate to regular peanut butter.Is this possible?
Sara Agai says
We only have peanut butter here in Israel. Is it possible to melt some chocolate into it? And if so, what ratio?
Scott & Candy says
Ok, I'm making this right now…and I can't believe I have never tried the Reese spread. It is so yummy! I could just eat that off the spoon!
nonna23 & Sara Agai: Use 1 cup peant butter and 1/4 cup cocoa powder or 3/4 cup peanut butter and 1/2 cup melted chocolate. Enjoy!
Sara Agai says
I love most of your recipes but this was a dud. I had such high expectations but the end result was very dry and flavorless. The chocolate flavor was weak and there was no mouthfeel. I made half of the batter and then enhanced the other half after trying the first batch. I added some cocoa powder that I smother with hot water and also added some fat in the form of vegetable oil. It still wasn’t great but at least the chocolate flavor was pronounced.
Scott: I'm sorry to hear that you did not enjoy it. It should have plenty of chocolate flavour! I have tried adding 2 tablespoons of cocoa powder to the recipe as written above (you don't need to add extra water or oil to add the cocoa powder) and I prefer the chocolate intensity without it. Did you make any alterations to the recipe?
Gus Rivera says
Hi Kevin, I wanted to try this recipe SO BAD, but was not able to find the Reese’s spread. So, I put on my thinking cap and used 1/2 cup of crunchy peanut butter and 1/2 cup of Nutella which I had on hand. Obviously I can’t compare to the original flavor, but these came out awesome. I served them warm with warm chocolate syrup and it was almost like a decadent lava cake.
I will continue to look for the Reese’s but until then, I’ve created a great substitute.
Thanks for the inspiration!
I used Jiff natural creamy peanut butter instead of the chocolate spread. Also added 1/2 cup Lily’s dark chocolate mini baking chips ( vegan, 55% cocoa). Made mini muffins (about 30). Delicious, moist, perfect