Description
Deliciously moist and healthy banana peanut butter muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 2 large ripe bananas, mashed
- 1 cup creamy peanut butter
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup dark chocolate chips or nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with muffin liners or greasing it lightly.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the peanut butter, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Stir well until combined.
- In another bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring gently until just incorporated.
- If desired, fold in dark chocolate chips or nuts for extra flavor and texture.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- Store any leftover muffins in an airtight container at room temperature for up to 3 days.
- These muffins freeze well, so feel free to make a batch ahead of time!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg