Healthy Peanut Butter Banana Muffins Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
