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Healthy peanut butter banana muffins fresh out of the oven

Healthy Peanut Butter Banana Muffins

Delicious and healthy muffins made with ripe bananas and creamy peanut butter, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 pieces ripe bananas Make sure they are ripe for sweetness.
  • 1/2 cup creamy peanut butter Can substitute with almond butter for nut-free.
  • 1/4 cup honey or maple syrup Use maple syrup for vegan option.
  • 2 large eggs Can substitute with flax or chia seed mix for vegan.
  • 1 tsp vanilla extract For flavor.
  • 1 cup whole wheat flour Can be substituted with gluten-free flour.
  • 1 tsp baking soda Leavening agent.
  • 1/2 tsp salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, mash the ripe bananas until smooth.
  3. Add in the peanut butter, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
  4. In another bowl, whisk together the whole wheat flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

Notes

Store muffins on the counter for 3 days or in the fridge for up to a week. Freeze for up to three months. Microwave to reheat if needed. Consider adding chocolate chips or shredded coconut for variation.