Peanut Butter Banana Mini Muffins Recipe
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.
- 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
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
- 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.
- Mash Bananas: In a mixing bowl, mash the ripe bananas thoroughly until smooth to create a creamy base for the batter.
- 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.
- 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.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cups, filling each about 3/4 full to allow for rising.
- 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.
- 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.
- 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
