Healthy Peanut Butter Banana Muffins
These Healthy Peanut Butter Banana Muffins are a perfect blend of health and taste, making them a delightful snack or breakfast option for any time of the day.
Ingredients
Main Ingredients
- 2 large ripe large bananas (mashed) Make sure they’re spotty and sweet for maximum flavor.
- 1/4 cup pure maple syrup Adjust based on taste.
- 1/2 cup plain Greek yogurt Use whole milk yogurt for the best texture.
- 1 large egg This binds everything together; use a flax egg for a vegan option.
- 1/2 cup whole milk Almond milk can also be used for a non-dairy version.
- 1/2 cup creamy peanut butter A good quality peanut butter is key.
- 2 teaspoons vanilla extract Preferably pure vanilla for best flavor.
- 1 ¾ cups white whole wheat flour Can substitute all-purpose flour in a pinch.
- 1 teaspoon ground cinnamon Optional: toast briefly for extra flavor.
- 1 teaspoon baking soda Promotes rising.
- 1 teaspoon baking powder For additional lift.
- 1/4 teaspoon salt Balances all the flavors.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and prepare a 12-count muffin pan with liners or non-stick spray.
- In a medium bowl, combine the mashed bananas, maple syrup, Greek yogurt, egg, milk, peanut butter, and vanilla. Whisk until smooth.
- In a large bowl, whisk together the white whole wheat flour, cinnamon, baking soda, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Evenly distribute the batter into the muffin cups, using an ice cream scoop for easy portioning.
Baking
- Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C) and continue to bake for another 12-15 minutes.
- Muffins are done when a toothpick inserted comes out clean.
Notes
These muffins can be stored in an airtight container for up to three days at room temperature or frozen for up to three months. Let them sit for about 10 minutes before baking for better texture.