5.0 from 6 votes
Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins have a delicious soft texture with loads of peanut butter flavor. A quick muffin recipe ready in less than 30 minutes. Vegan friendly.
Prep Time
5 mins
Additional Time
15 mins
Total Time
20 mins
Servings: 12
Calories: 173 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 1 large egg or sub one flaxseed egg
- 1 1/2 cups white whole wheat flour see notes
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/2 cup creamy peanut butter nothing added
- 1/3 cup pure maple syrup
- 2/3 cup well-mashed extra-ripe bananas
- 1 tsp vanilla extract
- 2/3 cup unsweetened non-dairy milk cashew, almond, soy
Instructions
- Preheat oven to 375ºF and grease 12-cup muffin pan or use silicone liners.
- note: If using a flax egg, mix together 1 tbsp flaxseed meal + 3 tbsp water; set aside for 5 minutes.
- In a medium bowl, mix flour, baking soda, powder, salt & cinnamon; set aside.
- In a large bowl, mix together egg (or flax egg), peanut butter, and maple syrup, add mashed banana, and vanilla extract, whisk until combined.
- Add dry ingredients to bowl of wet ingredients; stir a few times then add in milk and stir gently until just combined.
- Bake: Distribute batter into 12-cup muffin pan, filling about ⅔ full, topping with crushed peanuts or chocolate chips, if you’d like. Bake muffins for 15-20 minutes, until tops are lightly golden and inserted toothpick comes out clean.
Cup of Yum
Notes
- FLOUR - you can use an equal amount of whole wheat pastry flour, regular all-purpose flour, or a combo of half whole wheat flour and half all-purpose flour.
- STORAGE - leftover muffins can be stored in an airtight container or covered with plastic wrap for up to 4 days.
- FREEZE - cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature.
- REHEAT - pop one in the microwave for 10-20 seconds or warm muffins in a low oven (300 degrees F), until warm.
Nutrition Information
Serving
1muffin
Calories
173kcal
(9%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.002g
Cholesterol
16mg
(5%)
Sodium
276mg
(12%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
28IU
(1%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 173
% Daily Value*
| Serving | 1muffin | |
| Calories | 173kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 276mg | 12% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.