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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

Delicious Peanut Butter Banana Muffins made with whole wheat flour, Greek yogurt, honey, and bananas. Perfect for a healthy treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Equipment

  • Muffin Pan
  • Mixing Bowls
  • whisk

Ingredients
  

  • 1.75 cups whole wheat flour or all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 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, dairy or nondairy)
  • 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
 

  • 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. Try not to over-stir the muffin batter. 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 cooling for 5 minutes in the pan, then transfer to a wire rack.
  • Drizzle muffins with melted peanut butter, if desired.
  • Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Notes

Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 7gVitamin C: 3mgCalcium: 2mgIron: 6mg
Keyword baking, banana, healthy, muffins, Peanut Butter
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