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Peanut Butter Banana Muffins Recipe

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4.1 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Peanut Butter Banana Muffins are a wholesome and delicious treat, combining creamy peanut butter with ripe bananas for natural sweetness. Made with white whole wheat flour and lightly spiced with cinnamon, they are perfect for breakfast or a healthy snack. Sweetened with pure maple syrup, these muffins are moist, flavorful, and topped with optional chocolate chips or crushed peanuts for extra texture.

Ingredients

Dry Ingredients

  • 1 ½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon

Wet Ingredients

  • 1 large egg (or sub one flaxseed egg: 1 tbsp flaxseed meal + 3 tbsp water)
  • ½ cup creamy peanut butter (nothing added)
  • ⅓ cup pure maple syrup
  • ⅔ cup well-mashed extra-ripe bananas
  • 1 teaspoon vanilla extract
  • ⅔ cup unsweetened non-dairy milk (cashew, almond, or soy milk)

Toppings (optional)

  • ¼ cup chocolate chips or crushed peanuts

Instructions

  1. Prepare the oven and flax egg: Preheat the oven to 375ºF (190ºC) and grease a 12-cup muffin pan or line it with silicone liners. If using a flax egg, combine 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes to thicken.
  2. Mix dry ingredients: In a medium bowl, whisk together the white whole wheat flour, baking soda, baking powder, sea salt, and ground cinnamon. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk the egg or prepared flax egg, creamy peanut butter, and pure maple syrup until smooth. Then mix in the mashed ripe bananas and vanilla extract until well combined.
  4. Combine wet and dry: Add the dry ingredients to the wet ingredients bowl and gently stir a few times to begin incorporating. Pour in the unsweetened non-dairy milk and fold the batter gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
  5. Fill muffin pan and bake: Distribute the batter evenly into the prepared muffin cups, filling each about two-thirds full. Optionally, top with chocolate chips or crushed peanuts for extra texture and flavor. Bake in the preheated oven for 15-20 minutes, or until the muffin tops are lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool and serve: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy these muffins fresh or store them in an airtight container for up to 3 days.

Notes

  • If substituting the egg with a flax egg, remember to let the flaxseed and water mixture sit for 5 minutes before using.
  • Use extra-ripe bananas to ensure natural sweetness and moist texture.
  • You can use any unsweetened non-dairy milk such as almond, cashew, or soy milk.
  • Adding chocolate chips or crushed peanuts on top is optional but adds great flavor and texture.
  • These muffins freeze well; thaw overnight in the fridge or reheat gently before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/peanut-butter-banana-muffins-recipe/