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chocolate peanut butter muffins air fryer

Chocolate Peanut Butter Muffins (Air Fryer)

Summer Yule
Learn to make chocolate peanut butter muffins in the air fryer! These healthy air fryer muffins are gluten free and dairy free!
5 from 1 vote
Cook Time 10 mins
Total Time 10 mins
Course Snack
Cuisine American
Servings 4
Calories 151 kcal

Ingredients

  • 1 sweet potato
  • 1 medium ripe banana, mashed (about 5-6 tablespoons)
  • 1 large egg
  • 2 tablespoons peanut butter (32 grams)
  • 2 tablespoons peanut flour (13 grams)
  • ½ tablespoon cocoa powder
  • ½ teaspoon baking powder
  • 2 teaspoons ground flax
  • 2 tablespoons chopped peanuts (skinless, salted is fine)
  • cooking oil spray of choice

Instructions

  • Peel and chop the sweet potato. Simmer it in a small pot of water on the stovetop until soft. It will take about 20 minutes.
  • Drain the sweet potato and mash it. (I used a hand potato masher, but you could use a food processor as well.) You will need 2 tablespoons of mashed sweet potato for this recipe. Refrigerate the rest to use in other recipes. 
  • Place the prepared sweet potato, mashed banana, peanut flour, peanut butter, cocoa powder, baking powder, and ground flax in a food processor. Blend it into a smooth batter. You may need to stop and scrape down the sides of the processor with a spatula several times if the ingredients are sticking to the sides. 
  • Put muffin paper liners in 4 compartments of a muffin tray. Spray the papers with cooking oil. Divide the batter evenly between the prepared muffin papers. Top each with a sprinkle of chopped peanuts. 
  • To air fry: If you have an air fryer oven, place the muffin tray on a rack in the middle of the air fryer. Air fry for 10-12 minutes at 325°F (163°C). After air frying, let the muffins cool in the muffin tin for 30 minutes on the counter to firm up. Then move them to a baking rack for 30 minutes before moving to the fridge. 
  • To oven bake: Preheat the oven to 350°F (177°C). Bake for 20-25 minutes on a rack ⅓ down from the top of the oven. When finished baking, a toothpick inserted into a muffin should come out clean (or with small crumbs).
  • Important! To optimize your eating experience, let the muffins cool and chill completely before digging in. Enjoy!

Notes

This is a level 3 recipe (weight maintenance and active lifestyles). I know I’ve mentioned this before, but I am not a fan of “better-for-you” baked goods for losing weight. Though these muffins are only 150 calories each, it can be tough to stop at an appropriate portion size.
That said, I did use small snacks as part of my meal plans during my 70-lb weight loss. I found it much easier to enjoy small portions of treats rather than give them up completely. Some fare better abstaining from treats rather than moderating, and that’s OK too!
A positive is that these are small batch muffins. Even if you eat the whole batch in a sitting, it’s only four small muffins. Plus, they freeze well, so you don’t have to keep them in the fridge where they can tempt you.
On the other hand, I think this recipe is an excellent choice for those with higher energy needs, such as growing children. Spread some creamy peanut butter on these muffins to increase the energy-density even more. (Yum!)
You've got to love an afterschool snack that tastes like a treat but that’s packed with fruits and vegetables. If you're looking for high calorie recipes for weight gain, why not make these healthy muffins?
Nutrition information is for one muffin.

Nutrition

Calories: 151kcalCarbohydrates: 14gProtein: 6.5gFat: 8.5gSaturated Fat: 1.4gFiber: 2.9gVitamin A: 52.8% DVVitamin C: 6.4% DVCalcium: 8.4% DVIron: 4.4% DV
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