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Peanut Butter Banana Muffins

Deliciously moist and rich in flavor, these Peanut Butter Banana Muffins combine the sweetness of ripe bananas with nutty peanut butter, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 ripe bananas, mashed The riper the bananas, the sweeter they are.
  • 1 cup peanut butter Feel free to substitute with almond butter or sunflower seed butter.
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 2 eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips (optional) Fold in for a chocolatey twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line a muffin tin with paper liners or lightly grease it with non-stick cooking spray.
Mixing
  1. In a large bowl, mash the ripe bananas until smooth. Add the peanut butter, honey or maple syrup, eggs, and vanilla extract; whisk until well combined.
  2. In another bowl, sift together the whole wheat flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
  3. If desired, gently fold in the chocolate chips.
Baking
  1. Portion the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the muffins to cool in the tin for five minutes before transferring them to a wire rack.
Serving
  1. Enjoy the muffins warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months. To reheat, microwave for 10-15 seconds or warm in the oven at 350°F.