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Healthy Peanut Butter Banana Muffins
why make this recipe
These Healthy Peanut Butter Banana Muffins are a delightful and nutritious treat. They combine the rich flavor of peanut butter with the natural sweetness of bananas, making them perfect for breakfast or a snack. Plus, they are easy to make and very satisfying!
how to make Healthy Peanut Butter Banana Muffins
Ingredients
- Ripe bananas
- Natural creamy or crunchy peanut butter
- Eggs
- Maple syrup
- Vanilla extract
- Dairy free milk of choice
- Oat flour
- Baking powder
- Cinnamon
- Salt
- Mini chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk to the mashed bananas. Mix well until combined.
- In another bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Healthy Peanut Butter Banana Muffins
These muffins taste best warm. Serve them as a quick breakfast option, a midday snack, or even a sweet treat after dinner. You can also enjoy them with a spread of more peanut butter or a drizzle of honey for extra flavor.
how to store Healthy Peanut Butter Banana Muffins
You can store these muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, store them in the refrigerator for up to a week. For longer storage, consider freezing them. Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They will last for up to three months in the freezer.
tips to make Healthy Peanut Butter Banana Muffins
- Make sure the bananas are very ripe for the best sweetness and flavor.
- If you like a little crunch, use crunchy peanut butter.
- You can substitute the oat flour with whole wheat flour if preferred.
variation
For a different twist, try adding chopped nuts or dried fruit to the batter. You can also swap out the mini chocolate chips for dark chocolate chips or leave them out entirely for a lower-sugar option.
FAQs
Can I use frozen bananas?
Yes! Just thaw them before mashing and use them as you would fresh bananas.
Can I make these muffins gluten-free?
Yes! Ensure you use certified gluten-free oat flour.
How can I make these muffins sweeter?
You can add more maple syrup or brown sugar if you prefer a sweeter muffin.
Healthy Peanut Butter Banana Muffins
These muffins combine the rich flavor of peanut butter with the natural sweetness of bananas, making them perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 3 medium Ripe bananas Make sure they are very ripe for the best sweetness and flavor.
- 1/2 cup Natural creamy or crunchy peanut butter Use crunchy for added texture if desired.
- 2 large Eggs
- 1/4 cup Maple syrup Add more if you prefer a sweeter muffin.
- 1 teaspoon Vanilla extract
- 1/2 cup Dairy free milk of choice
Dry Ingredients
- 1 1/2 cups Oat flour Can substitute with whole wheat flour if preferred.
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Salt
Mix-ins
- 1/2 cup Mini chocolate chips Can substitute with dark chocolate chips or omit for a lower-sugar option.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk to the mashed bananas. Mix well until combined.
- In another bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the mini chocolate chips.
- Divide the batter evenly among the muffin cups.
Baking
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
These muffins taste best warm. Serve them as a quick breakfast option, a midday snack, or a sweet treat after dinner. You can also enjoy them with a spread of more peanut butter or a drizzle of honey for extra flavor. Store in an airtight container at room temperature for up to three days; keep in the refrigerator for up to a week, or freeze for up to three months.
