Peanut Butter and Banana Muffins
If you are looking for a new muffin to try, you have to check these out! I love peanut butter, and I love bananas, so I knew this would be a perfect combination. The best thing I like about these muffins is that they are sweetened with honey and maple syrup rather than sugar. They are also great with either white or whole wheat flour. I personally prefer to use a mix of both. To make them just a bit over the top, I added about a cup of dark chocolate chips. My mouth is drooling just thinking about these now!
Peanut Butter and Banana Muffins
Yummy and healthy muffins for breakfast or anytime!
- Yield: 12 muffins 1x
- Category: breakfast/snack
- Method: baking
Ingredients
- 2 large ripe bananas
- 3/4 cup all natural peanut butter, creamy or chunky
- 1/2 cup plain greek yogurt
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup almond milk (you could also use soy, coconut or hemp milk)
- 1 large egg
- 2 tsp vanilla
- 1 3/4 cup flour (I use half whole wheat and half white)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup dark chocolate chips (optional)
Instructions
Preheat oven to 375 degrees and line a 12 muffin tin pan with muffin liners, or generously grease with cooking spray.
Mash up your bananas with a fork or potato masher and add peanut butter, honey, maple syrup, yogurt, milk, egg and vanilla. Beat with an electric mixer until smooth.
In a separate bowl, mix together the remaining dry ingredients (minus the chocolate chips). Add the dry ingredients to the wet and mix with a rubber spatula until combined. Fold in chocolate chips.
Fill muffin cups 3/4 of the way full or more until all batter is used.
Bake for 15-18 minutes or until the tops start to brown and a toothpick inserted in the middle comes out clean.
*Recipe adapted from wholesomelicious.com
Notes
These can be stored in the freezer for a couple of months or in an airtight container at room temperature for up to 5 days.
