Healthy Peanut Butter Banana Muffins
User Reviews
5
Healthy Peanut Butter Banana Muffins
Description
This muffin recipe starts by mashing ripe bananas to form a smooth base, then mixing in eggs, maple syrup, peanut butter, and vanilla extract. Dry ingredients, including oat flour, baking powder, baking soda, and cinnamon, are then gently folded into the wet mixture to avoid overmixing, which could toughen the muffins. Dark chocolate chips are added last to distribute evenly without breaking down the batter.
The batter is portioned into lined muffin cases filled about three-quarters full to allow for domed tops. Baking at 200°C (fan 180°C) for about 20 minutes produces muffins that are moist inside with a lightly golden top. A toothpick test confirms doneness.
These muffins provide a combination of flavors from the peanut butter and banana, with a subtle warmth from cinnamon and added texture from chocolate chips. They are filling and suitable for a quick breakfast or snack on the go.
Care is taken to mix the batter just until combined to maintain a tender texture. Cooling the muffins briefly in the pan before transferring to a rack prevents sticking and preserves the crumb.
Ingredients
- 130 g oat flour
- 150 g peanut butter
- 50 g dark chocolate chips
- 3 banana
- 1 teaspoon vanilla extract
- 4 tablespoon maple syrup
- 3 egg
- 1.5 teaspoon baking soda
- 1.5 teaspoon baking powder
- 0.5 tablespoon cinnamon
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 3 Banana in a large bowl and then mash them until smooth.
- Add 3 Eggs, 4 tablespoon Maple syrup, 150 g Peanut butter and 1 teaspoon Vanilla extract and stir until all mixed together.
- Add 130 g Oat flour, 1.5 teaspoon Baking powder, 1.5 teaspoon Baking soda and 0.5 tablespoon Cinnamon and gently mix.
- Slowly stir in 50 g Dark chocolate chips until combined.
- Line 9 muffin holes with muffin cases and divide the mixture between them. Put into the oven for 20 minutes, until a toothpick comes out clean.
Notes
- Avoid overmixing the batter to keep the muffins tender and avoid density.
- Fill muffin cases about three-quarters full to achieve nicely domed tops.
- Allow muffins to cool in their pan for 5 minutes before removing to cool completely on a wire rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 293mg | 12% |
| Potassium | 449mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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