Healthy Peanut Butter Banana Muffins
These muffins are soft, slightly sweet, and wholesome, featuring the comforting flavors of peanut butter and banana, perfect for snacks or school lunches.
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat flour Adds nutty depth and fiber; swap for all-purpose for a lighter crumb.
- 1 teaspoon baking powder Helps the muffins rise.
- 1/2 teaspoon baking soda Balances acidity for fluffiness.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 2 large ripe bananas, mashed About 1 cup; the sweeter the bananas, the more natural sweetness.
- 1/2 cup creamy peanut butter Use natural peanut butter for fewer additives.
- 1/3 cup maple syrup or honey Choose maple syrup for a vegan-friendly option.
- 1/4 cup plain Greek yogurt Use dairy-free yogurt to keep them vegan.
- 1 large egg Or use a flax egg for vegan: 1 tablespoon flaxseed meal + 3 tablespoons water.
- 1 teaspoon vanilla extract Lifts the flavors.
Optional Ingredients
- 1/3 cup chopped dark chocolate or chocolate chips Optional, makes them feel like a dessert.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mash the bananas until mostly smooth. Add the peanut butter, maple syrup, Greek yogurt, egg, and vanilla. Whisk until silky and well combined.
- Fold the dry ingredients into the wet mixture gently; mix just until incorporated.
- Gently stir in the chocolate chips if using. Spoon the batter into the muffin cups, filling each about three-quarters full.
Baking
- Bake for 18–22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For extra texture, fold in 1/2 cup chopped walnuts or pecans. To make them festive, drizzle melted chocolate and sprinkle sea salt on top after cooling. They can be stored at room temperature for up to 3 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.