Healthy Peanut Butter Banana Muffins Recipe

Introduction

These healthy peanut butter banana muffins are a delicious and nutritious treat perfect for breakfast or a snack. Made with whole wheat flour, ripe bananas, and creamy peanut butter, they offer a great balance of flavor and wholesome ingredients. They’re quick to prepare and a crowd-pleaser for all ages.

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
• 1 ¾ 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 liners or spray it with nonstick spray, then set 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.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Divide the batter evenly among the muffin cups, using an ice cream scoop for easy portioning if desired.
6. Step 6: Bake the muffins at 425°F for 5 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 12 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the muffins from the oven and allow them to cool completely before serving or storing.

Tips & Variations

• For added texture, fold in ¼ cup chopped nuts or dark chocolate chips before baking.
• Use natural peanut butter without added sugar for a healthier option.
• Substitute maple syrup with honey or agave syrup if preferred.
• To make them gluten-free, try using a gluten-free flour blend instead of whole wheat flour.

Storage

Let muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed container or freezer bag for up to 3 months. To reheat, warm in a microwave or oven until soft and warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with all-purpose flour, but whole wheat flour adds extra fiber and a nuttier flavor that complements the peanut butter and banana.

Can I make these muffins vegan?

To make these vegan, use a flax or chia egg substitute, plant-based milk, and dairy-free yogurt. Also, ensure your peanut butter and sweetener are vegan-friendly.

Healthy Peanut Butter Banana Muffins Recipe

Print Recipe

★★★★★

4.4 from 118 reviews

These Healthy Peanut Butter Banana Muffins are a delicious and nutritious treat made with ripe bananas, creamy peanut butter, and whole wheat flour. Sweetened naturally with pure maple syrup and packed with protein from Greek yogurt and eggs, they make a perfect breakfast or snack option that’s moist, flavorful, and easy to prepare.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 12 muffins 1x
• Category: Baked Goods/Breads
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet 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

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 and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-count muffin pan with paper liners or lightly coat with nonstick spray to prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, combine the mashed bananas, pure maple syrup, Greek yogurt, egg, whole milk, creamy peanut butter, and vanilla extract. Mix thoroughly until the mixture is smooth and homogeneous.
3. Combine Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, ground cinnamon, baking soda, baking powder, and salt to evenly distribute the leavening agents and spices.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold and stir until just combined. Avoid overmixing to keep the muffins tender and prevent tough texture.
5. Portion the Batter: Evenly distribute the batter into the muffin cups using an ice cream scoop or spoon for consistent sizes.
6. Bake Muffins: Place the muffin pan in the preheated oven and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) without removing the muffins and continue baking for an additional 12 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the muffins from the oven and allow them to cool completely in the pan before serving or storing.

Notes

• Allow the muffins to cool completely before freezing to maintain texture and flavor. They freeze well for up to 3 months.
• Store muffins in an airtight container at room temperature for up to 3 days to keep them fresh.
• Use an ice cream scoop for easy and consistent portioning.
• Do not overmix the batter to avoid dense or tough muffins.
• These muffins are great for a grab-and-go breakfast or a healthy snack option.

Keywords: peanut butter banana muffins, healthy muffins, whole wheat muffins, breakfast muffins, peanut butter recipe, banana recipes, easy muffins, healthy snacks