Peanut Butter Banana Mini Muffins Recipe

Introduction

These Peanut Butter Banana Mini Muffins are a delightful and nutritious snack perfect for little ones and adults alike. Soft, flavorful, and easy to make, they combine the natural sweetness of ripe bananas with creamy peanut butter for a satisfying treat.

Ingredients

• 1 cup mashed banana (about 2 ripe bananas)
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup milk (or alternative milk)
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 cup all-purpose flour
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Step 2: In a mixing bowl, mash the ripe bananas until smooth.
3. Step 3: Add the peanut butter, eggs, vanilla extract, milk, and cinnamon to the mashed bananas. Mix well until all ingredients are fully combined.
4. Step 4: Add in the flour, baking powder, baking soda, and salt. Mix until just combined.
5. Step 5: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Step 6: Bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Step 8: Serve and enjoy!

Tips & Variations

• Use ripe bananas for maximum sweetness and moisture.
• Substitute milk with any plant-based milk to make this recipe dairy-free.
• Add chopped nuts or chocolate chips for extra texture and flavor.
• Ensure not to overmix the batter to keep the muffins light and fluffy.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is all-purpose flour?

All-purpose flour is a versatile wheat flour suitable for most baking recipes. It provides structure to baked goods without being too heavy or too light.

Can I use almond flour instead of all-purpose flour?

Almond flour behaves differently in baking and doesn’t usually substitute cup-for-cup with all-purpose flour. This recipe has not been tested with almond flour, so results may vary.

Peanut Butter Banana Mini Muffins Recipe

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★★★★★

4.8 from 72 reviews

These Peanut Butter Banana Mini Muffins are a delicious and nutritious treat perfect for baby led weaning or as a wholesome snack for the whole family. Made with ripe bananas, creamy peanut butter, and a touch of cinnamon, these mini muffins are moist, naturally sweetened, and easy to prepare. Baked to golden perfection, they offer a delightful blend of flavors and are sure to become a favorite in your household.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 mini muffins 1x
• Category: Baby Led Weaning
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed banana (about 2 ripe bananas)
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup milk (or alternative milk)

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mash Bananas: In a mixing bowl, mash the ripe bananas thoroughly until smooth to create a creamy base for the batter.
3. Combine Wet Ingredients: Add peanut butter, eggs, vanilla extract, milk, and cinnamon to the mashed bananas. Mix well until all ingredients are fully incorporated and smooth.
4. Add Dry Ingredients: Gently fold in the flour, baking powder, baking soda, and salt to the wet mixture. Stir just until combined to avoid overmixing which can make the muffins tough.
5. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full to allow for rising.
6. Bake: Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preserving their texture and flavor.
8. Serve: Enjoy these mini muffins as a nutritious snack or breakfast option, perfect for little ones and adults alike.

Notes

• All-purpose flour can be substituted with whole wheat flour for added fiber but might change texture.
• Use natural peanut butter without added sugar or salt for a healthier option.
• Milk alternatives such as almond milk or oat milk can be used for dairy-free needs.
• Ensure bananas are ripe to maximize natural sweetness and moisture in the muffins.
• Do not overmix the batter to keep the muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Peanut butter banana muffins, mini muffins, baby led weaning recipes, healthy snacks, easy baking, kid-friendly muffins