Peanut Butter Banana Muffins
User Reviews
5
Peanut Butter Banana Muffins
Description
These muffins combine mashed ripe bananas with peanut butter, honey, and vanilla to create a moist and flavorful batter. The dry ingredients include all-purpose flour, baking powder and soda, cinnamon, and salt, which provide leavening and a touch of spice. Folding the dry mix into the wet ingredients without overmixing preserves a tender crumb with occasional small lumps for softness.
Baked at 350°F for about 18-20 minutes, the muffins develop a golden exterior while remaining soft inside. The peanut butter adds richness and depth that complements the natural sweetness and moisture from bananas. They can be served as a wholesome breakfast option or a quick snack.
These muffins store well at room temperature for a couple of days or in the refrigerator for up to a week. They also freeze well for up to three months and thaw easily. The recipe notes include a gluten-free variation using oat flour and adjustments to banana topping for extra flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 banana ripe
- 2 egg room temperature
- ⅔ cup peanut butter room temperature, creamy
- ⅓ cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F and place parchment paper cups in a 12-count muffin tin.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl mash the bananas. Add the eggs, peanut butter, honey and vanilla. Whisk for about 2 minutes, or until smooth and well combined.
- Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Some lumps are ok.
- Scoop the batter into the muffin tin and divide evenly (they will be full). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- The recipe was recently updated to use all-purpose flour, but a gluten-free version with oat flour is available.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze muffins for up to 3 months and thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 209kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 266mg | 11% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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