Description

These Peanut Butter Banana Muffins are a delicious and wholesome treat, perfect for a quick breakfast or snack. Made with whole wheat flour, ripe bananas, creamy peanut butter, and a touch of honey, they offer a moist, flavorful bite packed with natural sweetness and protein. They are easy to prepare, baked to golden perfection, and can be customized with optional mini chocolate chips or a drizzle of melted peanut butter for an extra touch of indulgence.

Ingredients

Dry Ingredients

1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
1/2 cup (170g) honey (or pure maple syrup)
1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
2 Tablespoons (28g) coconut oil, melted and slightly cooled
1 large egg, at room temperature
1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
2 teaspoons vanilla paste

Optional Ingredients

1/2 cup (113g) mini chocolate chips
1/4 cup (63g) creamy peanut butter, melted (for drizzling)

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Instructions

Preheat and Prepare Muffin Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, ground cinnamon, baking soda, baking powder, and salt until evenly combined. Set aside.
Combine Wet Ingredients: In a large bowl, whisk mashed bananas, honey, Greek yogurt, melted coconut oil, egg, and almond milk together until smooth and well combined. Add peanut butter and vanilla paste, whisking until the mixture is smooth.
Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients bowl. Gently stir the mixture until just combined—start with a whisk and switch to a spatula if the batter thickens. Avoid overmixing to keep the muffins tender. If using, fold in mini chocolate chips gently.
Fill Muffin Cups and Bake: Spoon the batter evenly into the muffin cups, filling each to the top. Bake at 425°F for 5 minutes. Without removing the muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 20 minutes.
Cool Muffins: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Add Toppings (Optional): If desired, drizzle the cooled muffins with melted peanut butter for extra flavor and a beautiful finish.
Storage: Store muffins covered at room temperature for up to a few days. For longer freshness, keep them refrigerated for up to one week.

Notes

To keep muffins moist and tender, avoid overmixing the batter once wet and dry ingredients are combined.
You can substitute honey with pure maple syrup for a vegan option, but adjust sweetness to taste.
Use natural peanut butter (non-oily) for best texture, but creamy styles work too.
Feel free to add mini chocolate chips or nuts for extra texture and flavor.
These muffins freeze well; store in an airtight container and thaw before serving.
Ensure banana ripeness for sweetness and moisture; very ripe bananas work best.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American