Go Back
–+ servings
Delicious Peanut Butter Banana Muffins on a kitchen table
Print Recipe
No ratings yet

Peanut Butter Banana Muffins

Delicious muffins combining creamy peanut butter and ripe bananas, perfect for breakfast or a snack.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 12 muffins
Calories: 180kcal

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Ingredients

Dry Ingredients

  • 1.75 cups Whole Wheat Flour or All-Purpose Flour
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 0.25 teaspoon Salt

Wet Ingredients

  • 1 cup Mashed Bananas (about 2-3 ripe bananas)
  • 0.5 cup Honey or Pure Maple Syrup
  • 0.5 cup Plain Greek Yogurt
  • 2 tablespoons Coconut Oil, melted
  • 1 large Egg
  • 0.33 cup Unsweetened Almond Milk
  • 0.5 cup Creamy Peanut Butter
  • 2 teaspoons Pure Vanilla Extract

Optional Ingredients

  • 0.5 cup Mini Chocolate Chips Optional for added sweetness
  • 0.25 cup Creamy Peanut Butter, melted Optional for drizzling on top

Instructions

  • Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
  • In a large mixing bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
  • In another bowl, combine the mashed bananas, honey or maple syrup, Greek yogurt, melted coconut oil, egg, almond milk, peanut butter, and vanilla extract. Stir until well blended and smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix—the batter should be slightly lumpy.
  • If using, fold in the mini chocolate chips.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • (Optional) Drizzle melted peanut butter on top of each muffin for extra flavor.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage.

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg