Peanut Butter Banana Muffins
Ingredients:
- 1 3/4 cups whole wheat flour or all-purpose flour or a mix of both
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup mashed bananas
- 1/2 cup honey
- 1/2 cup plain Greek yogurt
- 3 Tbsp. coconut oil, melted and slightly cooled
- 1 large egg, at room temperature
- 1/3 cup almond milk or preferred type of milk
- 1/2 cup creamy peanut butter
- 2 tsp. vanilla extract
- 1/2 cup chocolate chip, optional
- 1/4 cup creamy peanut butter for drizzle
- Individual Ingredient
Directions:
- Preheat the oven to 425 F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.
- In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.
- Pour in the dry ingredients and stir gently until just combined. Do not over stir the muffin batter or your muffins will have a tough texture. Fold in the mini chocolate chips. The batter will be thick.
- Spoon the batter into the muffin cups, filling them to the top.
- Bake for 5 minutes at 425 F, then reduce the oven temperature to 350 F. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling. Drizzle muffins with melted peanut butter if desired.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to one week.
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