Healthy Peanut Butter Banana Muffins
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
17 mins
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Servings
12 Muffins
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Calories
176 kcal
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Course
Baked Goods
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Cuisine
American
Healthy Peanut Butter Banana Muffins
Description
This recipe mixes mashed ripe bananas, creamy peanut butter, maple syrup, Greek yogurt, milk, egg, and vanilla to form a smooth batter. Whole wheat flour, cinnamon, baking soda, baking powder, and salt are whisked together separately before folding into the wet ingredients. Careful mixing ensures the muffins maintain a tender texture without becoming dense.
The muffins bake first at a higher temperature (425°F) for five minutes to start rising, then the oven temperature is lowered to 350°F for an additional twelve minutes to bake through evenly. This method encourages a light crumb and moist interior.
Once cooled, these muffins can be frozen for up to three months or stored at room temperature for a few days. They're perfect for a wholesome snack or breakfast treat, showcasing the complementary flavors of peanut butter and banana accented by cinnamon.
Ingredients
- 2 banana mashed, ripe, large
- ¼ cup pure maple syrup
- 1/2 cup yogurt whole milk, plain Greek
- 1 egg large
- 1/2 cup milk whole
- 1/2 cup peanut butter creamy
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
- In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth..
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Allow muffins to cool completely before freezing to preserve texture.
- Store in an airtight container at room temperature for up to 3 days.
- Frozen muffins keep well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 203mg | 8% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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