Peanut Butter Banana Muffins

Name: Peanut Butter Banana Muffins
Total time: 2400 s
Yield: 7 mini muffins (or 4 regular)
Cuisine: American
Ingredients: 100 g (1/4 cup) smashed banana (1 medium overripe banana); 29 ml (2 tbsp) honey or pure maple syrup; 14 g (1 1/8 tbsp) packed dark brown sugar; 41 g (1/6 cup) plain Greek yogurt (or regular yogurt, any flavor/fat content); 1/3 large egg; 26 ml (5 tsp) unsweetened almond milk (or cow’s milk, soy milk, rice milk); 40 g (2 tbsp) creamy peanut butter (I use Skippy Creamy); 2/3 tsp pure vanilla extract; 75 g (1/2 cup) white whole wheat flour, or 1:1 mix of whole wheat + all-purpose; 1/2 tsp ground cinnamon; 1/3 tsp baking soda; 1/3 tsp baking powder; 1/8 tsp salt; Optional: mini chocolate chips and melted creamy peanut butter

Linh @barofsweets

These muffins are lightly sweetened, cinnamon-spiced and made with good-for-you ingredients.

Linh @barofsweets

These muffins are lightly sweetened, cinnamon-spiced and made with good-for-you ingredients.

Saved

Ingredients

40 mins

7 mini muffins (or 4 regular)

100 g (1/4 cup)smashed banana (1 medium overripe banana)
29 ml (2 tbsp)honey or pure maple syrup
14 g (1 1/8 tbsp)packed dark brown sugar
41 g (1/6 cup)plain Greek yogurt (or regular yogurt, any flavor/fat content)
1/3large egg
26 ml (5 tsp)unsweetened almond milk (or cow’s milk, soy milk, rice milk)
40 g (2 tbsp)creamy peanut butter (I use Skippy Creamy)
2/3 tsppure vanilla extract
75 g (1/2 cup)white whole wheat flour, or 1:1 mix of whole wheat + all-purpose
1/2 tspground cinnamon
1/3 tspbaking soda
1/3 tspbaking powder
1/8 tspsalt
Optional: mini chocolate chips and melted creamy peanut butter

Saved

Steps

40 mins

1

Preheat oven to 425°F (218°C). Spray mini muffin pan with nonstick spray or line them with liners. Set aside.
2

In a medium bowl, whisk the mashed bananas, honey or maple syrup, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
3

In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using). Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Stir as little as possible until no flour pockets remain.
4

Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425°F (218°C).
5

Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 11 more minutes or until a toothpick inserted in the center comes out clean. Drizzle muffins with melted peanut butter if desired.