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Peanut Butter Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 27 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Peanut Butter Banana Muffins are a wholesome and delicious treat made with whole wheat flour, Greek yogurt, and naturally sweetened with honey and ripe bananas. Soft and moist with a delightful hint of cinnamon, peanut butter, and optional mini chocolate chips, they provide a nutritious snack or breakfast option. The muffins are baked to perfection, starting at a high temperature for a quick rise, then reduced to ensure tender crumb texture. A drizzle of melted peanut butter on top adds extra richness and flavor.

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 pure vanilla extract

Optional

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the mashed bananas, honey, Greek yogurt, melted coconut oil, egg, and almond milk together until well combined. Then whisk in the peanut butter and vanilla extract until the mixture is smooth.
  4. Add Dry Ingredients to Wet: Pour the dry ingredients into the wet ingredients bowl and gently stir until just combined. Start mixing with a whisk and then switch to a spatula as the batter thickens. Be careful not to over-mix to keep the muffins soft. Fold in mini chocolate chips if using.
  5. Fill Muffin Cups and Bake: Spoon the batter evenly into the muffin cups, filling each to the top. Place the pan in the oven and bake at 425°F for 5 minutes. Then lower the oven temperature to 350°F (177°C) and bake for another 15 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
  6. Cool and Drizzle: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. If desired, drizzle the cooled muffins with melted peanut butter for extra flavor and richness.
  7. Storage: Keep muffins fresh covered at room temperature for a few days, or store in the refrigerator for up to one week.

Notes

  • You can substitute all-purpose flour if preferred, but whole wheat flour adds more fiber and nutrients.
  • Use ripe bananas for maximum sweetness and moisture.
  • If you don’t have coconut oil, you may substitute with another mild-flavored oil like vegetable or canola oil.
  • For a dairy-free version, use non-dairy yogurt and milk alternatives as suggested.
  • Mini chocolate chips add sweetness and texture but can be omitted to keep muffins less sweet.
  • Be careful not to overmix the batter to avoid tough muffins.
  • Make sure to cool muffins completely before drizzling with melted peanut butter to prevent it from melting off.

Find it online: https://dishmelt.com/peanut-butter-banana-muffins-recipe/