Description
Delicious and wholesome Peanut Butter Banana Muffins made with whole wheat flour, ripe bananas, creamy peanut butter, and a touch of honey. These moist muffins are flavored with cinnamon and vanilla, perfect for a nutritious breakfast or snack option. Optional mini chocolate chips add a sweet twist, while a drizzle of melted peanut butter enhances their rich taste.
Ingredients
Dry Ingredients
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/2 cup (170g) honey (or pure maple syrup)
- 1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
- 2 Tablespoons (28g) coconut oil, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
- 1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
- 2 teaspoons pure vanilla extract
Optional
- 1/2 cup (113g) mini chocolate chips
- 1/4 cup (63g) creamy peanut butter, melted (for drizzling)
Instructions
- Preheat oven and prepare muffin pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking. Set aside this prepared pan for baking.
- Mix dry ingredients: In a medium bowl, whisk together the whole wheat flour (or all-purpose flour), ground cinnamon, baking soda, baking powder, and salt. This ensures all the leavening agents and spices are evenly distributed.
- Combine wet ingredients: In a large bowl, whisk the mashed bananas, honey, plain Greek yogurt, melted coconut oil, egg, and almond milk until fully combined. Then whisk in the creamy peanut butter and pure vanilla extract until the mixture is smooth and uniform.
- Add dry ingredients to wet: Pour the dry ingredient mixture into the wet ingredients bowl. Stir gently with a whisk initially and switch to a spatula as the batter thickens. Mix just until combined to avoid overworking the batter, which can result in tough muffins. If using, fold in mini chocolate chips carefully.
- Spoon batter into muffin cups and bake: Divide the thick batter evenly among the 12 muffin cups, filling each to the top. Place the pan in the oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (177°C) while keeping the muffins inside, and continue baking for an additional 15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and optionally drizzle: Allow the muffins to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely. For added flavor, drizzle melted peanut butter over the muffins once cooled.
- Storage: Keep the muffins covered at room temperature for a few days. For longer freshness, store them in the refrigerator for up to one week.
Notes
- You can use either whole wheat flour, all-purpose flour, or a combination of both depending on your preference.
- For a vegan version, replace the egg with a flax egg and use maple syrup instead of honey.
- Make sure not to overmix the batter to keep the muffins tender and soft.
- Mini chocolate chips are optional but add a delicious chocolate burst.
- Drizzling melted peanut butter on top adds a rich and appealing finish.
- Store muffins in an airtight container to retain freshness.
