Whole Grain Peanut Butter and Honey Banana Muffins
User Reviews
4.5
Whole Grain Peanut Butter and Honey Banana Muffins
Description
Whole Grain Peanut Butter and Honey Banana Muffins feature white whole wheat flour as the base, creating a slightly nutty and hearty muffin with more fiber than all-purpose flour. Ripe mashed bananas provide natural moisture and sweetness, complemented by smooth peanut butter and a touch of honey for additional flavor depth. Coconut oil adds fat that helps keep the muffins moist, while baking powder and baking soda ensure a good rise and tender crumb. A hint of nutmeg adds warmth without overpowering the banana and peanut flavors.
The batter is mixed gently to avoid overworking the gluten, leaving some lumps for a tender texture. Baking at 350°F results in golden brown muffins with a soft interior. The recipe produces 14-16 muffins, so a second muffin tin or separate baking batch may be necessary.
These muffins work well as a wholesome breakfast or snack, delivering a balance of sweetness and protein flavor. Substituting milk with almond milk is possible without impacting texture significantly. Using white whole wheat flour keeps muffins lighter in color and texture compared to classic red wheat.
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg or cinnamon
- 1 ½ cup banana about 3 large bananas, mashed
- ⅓ cup honey
- ¼ cup coconut oil melted
- 1 large egg
- 1 teaspoon vanilla extract pure
- ½ cup peanut butter creamy, natural or regular (like Jif
- ⅓ cup milk can sub almond milk
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well with nonstick cooking spray (this batch makes about 14-16 muffins - so you'll want a second muffin tin with a few cups lined or will need to bake a second batch).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
- In a large bowl, whisk together the mashed bananas, honey, coconut oil, egg, vanilla, peanut butter and milk. Mix until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Don't overmix! It's ok if it's a little lumpy and there are a few, wispy dry streaks here and there (no large clumps of flour, though).
- Scoop the batter into the muffin liners. I use my #20 cookie scoop (about 3 heaping tablespoons of batter) for each muffin cup. You'll have extra batter for a smaller second batch (or use a second muffin tin) unless you really want to pile the batter into the cups for 12 extra tall muffins.
- Bake for 17-18 minutes until the top springs back lightly to the touch and a toothpick inserted in the center of a muffin comes out clean (increase the baking time as needed since ovens vary in temperature, just take care not to overbake).
- Remove the muffins from the tin and cool completely on a wire rack (bake any remaining batter into muffins). Once cool, store well-covered at room temperature for a couple days.
Notes
- Using white whole wheat flour produces a lighter texture and color compared to red wheat varieties.
- Substitute all-purpose flour if whole wheat is unavailable, but expect slightly different texture and flavor.
- Mix batter until just combined to prevent tough muffins; some lumps are acceptable.
- This recipe yields 14-16 muffins; prepare additional muffin tins or bake in batches as needed.
- Almond milk can replace dairy milk without major changes to the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Muffins (makes 12-16)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 175kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 141mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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