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Peanut Butter Banana Muffins

Soft, moist, and bursting with flavor, these Peanut Butter Banana Muffins combine the delight of peanut butter and ripe bananas for a perfect snack or breakfast treat.
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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: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup peanut butter
  • 2 pieces ripe bananas, mashed The riper, the better!
  • 1/4 cup honey or maple syrup Use maple syrup for a vegan option.
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 1/2 teaspoon salt
  • 1 cup whole wheat flour You can substitute with all-purpose flour.
  • 1/2 cup chocolate chips (optional) Fold in for added sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine peanut butter, mashed bananas, honey or maple syrup, eggs, and vanilla extract. Whisk until well combined.
  3. In another bowl, mix whole wheat flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring gently until just combined.
  4. If using, gently fold in chocolate chips.
  5. Line a muffin tray with paper liners or grease it lightly.
  6. Pour the batter into muffin cups, filling each about 3/4 full.
Baking
  1. Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until a toothpick comes out clean.
  2. Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Reheat in the microwave for 15-20 seconds or in the oven at 300°F for about 10 minutes.