Easy Wowbutter Banana Chocolate Chip Muffins.

These Wowbutter Banana Chocolate Chip Muffins are soft, fluffy, and full of melty chocolate chips and cozy banana flavor—without a trace of peanut butter. Made with simple ingredients and pantry staples like overripe bananas, all-purpose flour, and baking soda, this muffin recipe is perfect for busy mornings, school lunches, or snack cravings. Whether you’re meal prepping for the week or just trying to use up bananas sitting on the counter, this is an easy recipe that delivers delicious muffins with minimal effort—ideal for beginner home cooks.

I created this banana muffin recipe because I wanted a peanut-free treat (I have a peanut phobia) that still had all the richness of classic banana chocolate chip muffins. Wowbutter has a creamy texture and is the closest product to actually tasting like peanut butter, but it’s safe for nut-free homes and school lunches. And like most families, we almost always have a few overripe bananas lying around—this is a great way to turn them into something warm, comforting, and chocolatey.

Are you looking for more tasty ways to use Wowbutter? This past Christmas, I made Buckeyes with it. They were out of this world, delicious, and a little fancy.

Why You’ll Love This Banana Muffin Recipe

Moist banana muffins with fluffy texture: Clabbered milk and mashed bananas create soft, moist crumbs that keep these muffins tender for days.

Nut-free and full of banana flavor: Wowbutter adds that nutty taste without peanuts, making it school-safe and allergy-friendly.

Simple steps and easy mixing: Whether you use a stand, electric hand mixer, or sturdy table fork, this recipe is beginner-friendly and perfect for any kitchen setup.

Discovering Wowbutter & Going Bananas

​Wowbutter is a proudly Canadian product developed by a family in Ontario looking for a peanut-free alternative their kids could safely take to school. Made from toasted soy, it has the same creamy texture and nutty taste as peanut butter—without any of the allergens. It’s become a trusted staple in many Canadian homes, especially those navigating nut allergies, school lunch policies, or simply looking for a safe and tasty swap.

I’ve been baking with Wowbutter for over ten years—not because I’m paid to, but because I genuinely love the product. It works beautifully in recipes like these muffins, adding moisture and flavor without overpowering the banana. It also happens to be the only way my banana-hating, ASD child will willingly eat bananas—which is a win in my book and likely relatable for other parents trying to sneak in a bit of fruit now and then.

Banana muffins have long been a go-to in Canadian kitchens, especially when trying to make the most of overripe bananas. As bananas ripen, they get sweeter and softer, perfect for baking moist muffins with rich banana flavor. You can freeze those overripe bananas (peel on or off), but trust me—it’s easy to stockpile more than you need. Just thaw and mash what you need when ready, and don’t forget to label your stash!

​Let’s Make These Wowbutter Banana Muffins With Chocolate Chips

Start by preheating your oven to 375°F. This higher temperature helps create nicely domed muffin tops with a golden brown finish—just what we’re after. Instead of muffin liners, I spray the muffin tin directly with cooking spray. I’ve never been a fan of paper liners—they tend to stick to the muffins and waste the paper and some of the muffins. Spraying the cups makes cleanup easy and helps the muffins pop right out once baked.

In your stand mixer fitted with the paddle attachment—or in a large mixing bowl if you’re using an electric hand mixer or mixing by hand—cream together the white sugar, Wowbutter, and eggs until light and smooth. A simple table fork works surprisingly well if you’re mixing by hand. Stir in big circles, press the mixture together, and scrape down the sides of the bowl until it’s well combined.

Add the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) and gently mix. Stir until the flour is mostly combined but not fully worked in.

Then, add the milk and vinegar mixture (clabbered milk) to the batter and stir until smooth.

💡 Tip: No milk on hand? You can use sour cream or Greek yogurt instead—just use the same amount (½ cups total) and skip the vinegar. It gives the muffins a slightly richer texture and still activates the baking soda, so your muffins rise properly.

Using a fork, mash the bananas in a small bowl until soft but not completely pureed. Fold the mashed banana into the batter until incorporated. Add the semi-sweet chocolate chips last, gently folding them for even distribution without overmixing the batter.

Scoop the banana muffin batter into your prepared muffin tins, filling each cup about ¾ full. For a bakery-style finish, add a few more chocolate chips to the muffin tops before baking. This way, you get those beautiful, melty chocolate chips right on top, where you can see them.

Bake for 18 to 22 minutes until the muffins are deep golden brown and set on top. To check if they’re done, insert a butter knife at a slight downward angle from the outer edge toward the center of a muffin. Pull it back out, and if it comes out clean or with just a bit of melted chocolate, they’re ready. If you see raw batter, give them a few more minutes.

Once the muffins are out of the oven, run a clean butter knife around the edges immediately to loosen them. The chocolate chips will be super hot and melty, so be careful when handling them—grab the muffin by the top edge and gently lift it onto a wire rack. Let them cool completely before storing them. Leaving them in the hot pan too long will cause them to keep baking, drying out the muffins, and making the bottoms too dark.

This recipe makes more than a dozen muffins—usually around 20—so you’ll likely be baking in two batches. When baking the second round, add some water to the empty muffin cups holding the first batch. It helps prevent leftover crumbs in those spots from burning in the hot oven. Honestly, this was one of those old-school tips my mother used to share—she’d always say it kept the pan from burning when we baked in our wood cookstove. Whether it’s true or just habit, I still do it, and it seems to work just fine!

Ingredients:

Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.

You will now find more Canadian content on the blog as I continue to source Canadian food brands and products. 

And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.

​White Sugar – Adds sweetness and helps the tops brown.

Wowbutter – Gives a nutty flavor and moist texture without peanuts. I can’t recommend this product enough. It’s super delicious and nut-free!

Eggs – Help bind the batter and give structure. Supporting local egg farmers is excellent, but when you have to buy from the grocery store, looking for Canadian eggs is easy, and since they keep a long time, I like to buy the 30-pack as it’s the most cost-effective.

Milk – Adds moisture and reacts with baking soda for a tender crumb. Beatrice Or Neilson milk is my preferred milk.

White Vinegar– Makes the milk sour and curdle slightly. This recipe reacts with baking soda to create lift, making your muffins light and fluffy instead of dense. It’s an excellent substitute for buttermilk and uses ingredients most people already have. If you skip the acid, your muffins might still rise, but they won’t have quite the same soft texture or tenderness. 

Baking Soda – Helps the muffins rise and creates a light texture. 

All-purpose Flour – The base of the muffin structure.

Baking Powder – Adds extra lift and fluff. Magic Baking Powder has been a family favorite since I was small.

Salt – Enhances flavor and balances sweetness. Windsor table salt is what I like to use in all my baking and cooking.

Banana – Brings natural sweetness and banana flavor. 

Semi-sweet Chocolate Chips—Melty chocolate chips add richness and fun to every bite. I use President’s Choice chocolate chips and absolutely love the deep chocolate flavor.

Substitutions And Add-Ins For The Banana Muffins

White Sugar – This can be replaced with brown sugar for a richer, slightly caramel-like flavor.

Wowbutter – Swap with regular peanut or almond butter if you don’t mind using these versions.

Eggs—To make the recipe egg-free, use two flax eggs ( to make flax eggs, combine 2 tbsp ground flax + 6 tbsp water in a bowl and let it sit for a few minutes before adding it).

Milk – Buttermilk can be used in equal amounts of sour cream or Greek yogurt.

White Vinegar – Lemon juice can be used equally to sour the milk if vinegar isn’t available.

Baking Soda – No direct substitution, but must be used with an acid (like vinegar or buttermilk) for proper rise.

All-purpose Flour – Use a 1:1 gluten-free flour blend for a gluten-free version.

Baking Powder – Remains-

Salt – Omit for low-sodium diets. 

Banana —Applesauce or canned pumpkin can be used, but the classic banana flavor will be lost.

Semi-sweet Chocolate Chips – Use mini chocolate chips for better distribution or dark chocolate chunks for a richer bite.

Expert Tips, Serving, And Storing Suggestions For This Banana Chocolate Chip Muffin Recipe.

Tip #1: Want your bananas to ripen faster? Store them next to apples on the counter. Apples naturally release ethylene gas, which helps bananas soften and sweeten faster—no special tricks needed.

Tip #2: Watch the color and texture, not the clock. Ovens can vary, so instead of relying just on baking time, look for golden brown muffins on top that spring back slightly when touched. Use a butter knife to test for doneness—if it comes out clean or with only melted chocolate, they’re ready.

Tip #3: Storage For Meal Prep: If you like making muffins easy to pack for school or work lunches like I do, let them cool completely and then wrap individual muffins in plastic. That way, they are ready to grab and go at a moment’s notice. 

These chocolate chip banana muffins are the perfect way to enjoy a sweet, satisfying snack anytime. Serve them as part of a grab-and-go breakfast, pack them into school lunches, or take them along on summer road trips for a mess-free treat that travels well. If you’re road-tripping in Canada this summer. In that case, these muffins are a smart make-ahead option—easy to pack, nut-free, and full of familiar, comforting flavor. For the best results when prepping ahead, try baking into a couple of batches of mini muffins—they freeze wonderfully. They are just the right size for quick snacks on the go. With lots of chocolate chips in every bite, they’re guaranteed to become one of your best banana muffins, whether you’re hitting the road or staying home.

Let the muffins cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh a little longer. For extended storage, wrap individually in plastic or freezer bags and freeze for up to 2 months. When you’re ready to eat, just let them thaw on the counter or warm them gently in the microwave for that fresh-from-the-oven feel—even on the busiest mornings.

If you baked these Wowbutter Banana Chocolate Chip Muffins, I’d love to hear from you! Leave a comment, give the recipe a star rating, or share your favorite way to serve them—mini muffins for school lunches, road trip snacks, or just because. Your feedback helps other home bakers (and makes my day, too!). ❤️🍌