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peanut butter banana muffins

peanut butter banana muffins

These delicious peanut butter banana muffins are a perfect snack or breakfast option. They are moist, flavorful, and easy to make with simple ingredients. Each muffin is packed with the goodness of bananas and peanut butter, making them a wholesome treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast / Snack
Cuisine American
Servings 4 People
Calories 180 kcal

Equipment

  • 1 muffin tin
  • 2 mixing bowls
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 rubber spatula
  • 1 cooling rack

Ingredients
  

  • 2 ripe bananas bananas, mashed About 1 cup mashed.
  • 1 cup peanut butter Creamy or chunky.
  • ½ cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups whole wheat flour Or all-purpose flour.
  • ½ cup chocolate chips or chopped nuts Optional for added texture and flavor.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease the muffin tin or line it with paper liners.
  • In a large mixing bowl, mash the ripe bananas until smooth.
  • Add the peanut butter, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas. Mix until well combined.
  • In another bowl, combine the baking soda, baking powder, salt, and flour.
  • Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
  • If desired, fold in chocolate chips or chopped nuts for added texture and flavor.
  • Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These muffins can be frozen for up to 2 months. Just thaw in the refrigerator or at room temperature before enjoying.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
These muffins can be frozen for up to 2 months. Just thaw in the refrigerator or at room temperature before enjoying.
Feel free to substitute almond butter or sunflower seed butter for a different flavor profile or dietary needs.