Peanut Butter Banana Muffins with Spinach and Mushrooms
Wholesome and moist pressure cooker muffins packed with bananas, peanut butter, spinach, mushrooms, and a hint of sweetness – perfect for snacking or sharing.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 ripe bananas mashed
- ½ cup peanut butter
- 1 cup baby spinach finely chopped
- ½ cup mushrooms chopped fine
- ½ cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
Instructions
- Preheat oven to 350°F and line muffin tin with paper liners.
- Mix mashed bananas and peanut butter in a large bowl until smooth.
- Add honey or maple syrup, eggs, and vanilla extract. Stir until well combined.
- Fold in chopped spinach and mushrooms gently to preserve texture.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry mixture into wet mixture, stirring just until combined.
- Spoon batter evenly into muffin cups.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack.
Notes
Store leftovers in airtight containers. Great for quick snacks or freeze for up to 3 months.