Healthy Peanut Butter Banana Muffins Recipe

Introduction

These Healthy Peanut Butter Banana Muffins are a delicious and nutritious treat perfect for breakfast or snack time. Made with wholesome ingredients like ripe bananas, peanut butter, and whole wheat flour, they offer a great balance of natural sweetness and protein. Enjoy these moist, flavorful muffins with minimal added sugar.

Ingredients

• 2 ripe large bananas (mashed)
• ¼ cup pure maple syrup
• ½ cup plain Greek yogurt
• 1 large egg
• ½ cup whole milk
• ½ cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1¾ cups white whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 425°F. Line a 12-count muffin pan with muffin liners or spray it with nonstick spray, then set it aside.
2. Step 2: In a medium bowl, combine the mashed bananas, maple syrup, Greek yogurt, egg, milk, peanut butter, and vanilla extract. Mix until smooth and well blended.
3. Step 3: In a large bowl, whisk together the white whole wheat flour, ground cinnamon, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
4. Step 4: Divide the batter evenly among the muffin cups, using an ice cream scoop for easy portioning if you like. Bake at 425°F for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F and bake for an additional 12 minutes, or until a toothpick inserted in the center comes out clean.

Tips & Variations

• For added texture, fold in ½ cup chopped nuts or chocolate chips before baking.
• Use almond butter instead of peanut butter for a different nutty flavor.
• Substitute maple syrup with honey if preferred.
• Make sure your bananas are very ripe for maximum sweetness and moisture.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm muffins in the microwave for about 20 seconds or until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of white whole wheat flour?

Yes, you can substitute all-purpose flour in the same amount, but the muffins may be less dense and have a lighter texture.

Are these muffins suitable for kids?

Absolutely! They’re naturally sweet and packed with wholesome ingredients, making them a great choice for a kid-friendly snack or breakfast.

Healthy Peanut Butter Banana Muffins Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

Delicious and healthy peanut butter banana muffins made with whole wheat flour, ripe bananas, and creamy peanut butter. These moist and flavorful muffins are sweetened naturally with maple syrup and feature a perfect balance of protein and fiber, making them an ideal snack or breakfast option.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 ripe large bananas (mashed)
• ¼ cup pure maple syrup
• ½ cup plain Greek yogurt (whole milk)
• 1 large egg
• ½ cup whole milk
• ½ cup creamy peanut butter
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 ¾ cups white whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

1. Preheat the oven: Preheat your oven to 425°F (220°C). Prepare a 12-count muffin pan by lining it with muffin liners or lightly spraying it with nonstick spray; set it aside.
2. Mix wet ingredients: In a medium bowl, combine the mashed bananas, maple syrup, Greek yogurt, egg, whole milk, creamy peanut butter, and vanilla extract. Stir together until the mixture is smooth and well combined.
3. Combine dry ingredients: In a large bowl, whisk together the white whole wheat flour, ground cinnamon, baking soda, baking powder, and salt. These ingredients will provide structure and flavor to the muffins.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the batter until just combined; avoid overmixing to ensure the muffins remain tender and not tough.
5. Fill muffin cups: Evenly distribute the batter into the prepared muffin cups. Using an ice cream scoop can help portion the batter evenly and quickly.
6. Bake the muffins: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 12 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve: Remove the muffins from the oven and allow them to cool slightly in the pan. Then transfer them to a wire rack to cool completely or serve warm as desired.

Notes

• Do not overmix the batter to avoid dense or tough muffins.
• You can substitute the Greek yogurt with regular plain yogurt if needed.
• For a nut-free version, omit the peanut butter or replace it with sunflower seed butter.
• These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
• Adding chopped nuts or chocolate chips is optional for extra texture and flavor.

Keywords: Peanut Butter Banana Muffins, Healthy Muffins, Whole Wheat Muffins, Breakfast Muffins, Nutritious Snack