Peanut Butter Banana Muffins
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(71)
Ingredients
12 muffins
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or a mix of both
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 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
- optional: 1/4 cup (63g) creamy peanut butter, melted
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Preparation
Step 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Step 2
In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
Step 3
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.
Step 4
Pour in the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips, if using. The batter will be thick.
Step 5
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). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
Step 7
Drizzle muffins with melted peanut butter, if desired.
Step 8
Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Step 9
Save recipe for the next time?
Chef's notes
Freezing Instructions:
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.
Special Tools (affiliate links):
12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk
Yogurt:
You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
Milk:
You can use any milk, dairy or nondairy.
For a jumbo muffin pan:
425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins
