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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

These peanut butter banana muffins are a delicious treat made with wholesome ingredients like whole wheat flour, honey, and ripe bananas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Ingredients
  

Dry Ingredients

  • 1.75 cups whole wheat flour or all-purpose flour, spooned & leveled
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt

Wet Ingredients

  • 1 cup mashed bananas about 3 medium or 2 large ripe bananas
  • 0.5 cup honey or pure maple syrup
  • 0.5 cup plain Greek yogurt or regular yogurt; any fat content
  • 2 tablespoons coconut oil melted and slightly cooled
  • 1 large egg at room temperature
  • 0.33 cup unsweetened almond milk or your preferred type of milk
  • 0.5 cup creamy peanut butter non-oily natural style is OK
  • 2 teaspoons pure vanilla extract
  • 0.5 cup mini chocolate chips optional
  • 0.25 cup creamy peanut butter melted, optional

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
  • In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.
  • Pour in the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips (if using).
  • Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Drizzle muffins with melted peanut butter, if desired.

Notes

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week. Freeze baked & cooled muffins for up to 3 months.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword baking, banana muffins, breakfast muffins, easy muffins, healthy muffins, Peanut Butter Banana Muffins
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