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Healthy Peanut Butter Banana Muffins

These soft, nutty, and sweet muffins are easy to make and perfect for a busy morning. Enjoy them as a breakfast, snack, or lunchbox treat!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for the best taste and moisture.
  • 1/2 cup peanut butter, smooth or crunchy Can substitute with almond butter or other nut butters.
  • 1/3 cup honey or maple syrup Use less if you prefer a less sweet muffin.
  • 2 pieces eggs, room temperature Optional: can use flax eggs as a substitute.
  • 1/4 cup milk, dairy or plant milk
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour or oat flour For gluten-free, use certified gluten-free oat flour.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup rolled oats or chopped nuts, optional
  • 1/4 cup dark chocolate chips, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper cups or grease it lightly.
  2. In a big bowl, mash the bananas with a fork until smooth. Add peanut butter, honey, eggs, milk, and vanilla, then mix well.
  3. In another bowl, stir together the flour, baking powder, baking soda, and salt.
  4. Pour the dry mix into the wet mix and stir until just combined. Do not overmix. Fold in oats or nuts and chocolate chips if desired.
  5. Spoon the batter into the muffin cups, filling each about two thirds full.
  6. Bake for 18 to 22 minutes, until tops are golden and a toothpick comes out clean.
  7. Let muffins cool in the tin for 5 minutes, then transfer to a rack to cool more. Enjoy warm or at room temperature.

Notes

For serving suggestions, enjoy warm with a thin spread of peanut butter, pair with yogurt and fruit, or crumble over yogurt for a parfait. Muffins can be frozen for up to 3 months.