Description
Soft, moist peanut butter banana muffins packed with wholesome ingredients. Perfect for breakfast, snacks, or dessert, offering a healthy and delicious treat.
Ingredients
Scale
- 1 3/4 cups whole wheat flour or all-purpose flour (or a mix)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mashed bananas (about 2 to 3 ripe bananas)
- 1/2 cup honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 2 tablespoons coconut oil, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup unsweetened almond milk
- 1/2 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- Optional: 1/2 cup mini chocolate chips
- Optional: 1/4 cup creamy peanut butter, melted (for drizzling)
Instructions
- Preheat oven to 425°F. Prepare a 12-cup muffin pan with nonstick spray or liners.
- Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.
- Mash bananas in a large bowl. Add honey or maple syrup, Greek yogurt, melted coconut oil, egg, and almond milk. Whisk until smooth.
- Stir in peanut butter and vanilla extract until combined.
- Pour dry ingredients into wet mixture. Gently fold until just combined; do not overmix. Fold in chocolate chips if using.
- Fill muffin cups to the top with batter.
- Bake at 425°F for 5 minutes, then reduce oven to 350°F without opening door and bake for 15 more minutes.
- Check doneness with a toothpick; it should come out clean.
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle melted peanut butter over cooled muffins before serving.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use ripe bananas for natural sweetness and moisture.
- Ensure wet ingredients are at room temperature for better mixing.
- Spoon flour when measuring to avoid dense muffins.
- Substitute ingredients as needed for dietary preferences (e.g., gluten-free flour, vegan substitutes).
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate up to a week.
- Freeze individually wrapped muffins for up to 3 months and thaw before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Peanut Butter Banana Muffins, Healthy Muffins, Banana Muffins with Peanut Butter, Easy Muffin Recipe, Nutritious Snack