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Dark Chocolate Peanut Butter Greek Yogurt Banana Muffin Bars

Delicious and moist muffin bars with a rich chocolate and peanut butter flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 bars
Calories 250 kcal

Equipment

  • 9x13 inch baking pan Grease and flour the pan before baking.
  • Mixing bowls

Ingredients
  

Wet Ingredients

  • 2 ripe bananas Bananas mashed
  • 0.33 cup Peanut Butter creamy
  • 0.33 cup Greek Yogurt plain, full-fat or 2%
  • 0.25 cup Maple Syrup or Honey
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 0.75 cup Whole Wheat Flour or all-purpose
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
  • 0.5 cup Dark Chocolate Chunks plus more for topping

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  • In a large bowl, mash bananas. Add peanut butter, Greek yogurt, maple syrup/honey, egg, and vanilla extract. Mix well.
  • In a separate bowl, whisk together whole wheat flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Stir in half of the dark chocolate chunks.
  • Pour batter into the prepared baking pan and spread evenly.
  • Sprinkle the remaining dark chocolate chunks over the top.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before cutting into bars.

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.