If you’re a morning peanut butter and banana fan, you’ll love these Peanut Butter Banana Muffins! Make them ahead for on-the-go quick, weekday breakfasts or enjoy warm from the oven on the weekend.
These Peanut Butter Banana Muffins are a healthy-ish morning muffin or a snack later in the day. They just do the trick. Peanut butter is combined with fresh bananas and dotted with mini chocolate chips to deliver a morning treat you won’t soon forget.
For breakfast? Absolutely yes. A healthy snack, after school, work, 3 pm slump? A million times… yes.
Do You Eat Breakfast?
A recent study showed that Americans only eat breakfast three times a week at best. In fact, 13% of the respondents say they never eat breakfast.
Don’t be like that. Here’s an awesomely delicious on-the-go breakfast idea!
My Dad and Peanut Butter Banana
I made these for the first time thinking of my dad. He is a creature of habit in the morning. This is his everyday breakfast.
He makes a slice of whole-wheat toast and slathers it in peanut butter. Which isn’t unusual. But then he does the craziest thing. He takes half of a banana and folds both sides of his toast around it. And when I’m not looking, I think, he squishes it together.
When I say, “Dad!” with, yes, a bit of shock, he smiles that contagious smile of his and says, “It’s good!”
So dad — these are for you!
But now… they’re also for me! I just like mine with a little chocolate too.
With or Without the Chocolate
It’s up to you regarding the chocolate. I like mini chocolate chips in these, they seem to fit perfectly. But regular size chips are fine too.
Or, eliminate them altogether.
Muffins at 31Daily
I love to bake muffins and have them ready in the freezer. With my microwave, a quick 40-second zap defrosts and warms the muffins. Ready for those flying out the door, or for those of us — me — who gets to enjoy one with her morning latte!
Here are some of my favorites:
- 2 large bananas, mashed
- 1/2 cup creamy peanut butter (chunky works too)
- 2 large eggs
- 1/4 cup pure maple syrup
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup milk (almond milk works great too)
- 1 3/4 cup all-purpose flour (or half AP flour & half whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup mini chocolate chips plus more for sprinkling on top
- Preheat the oven to 425°F. Spray a standard 12-count muffin pan with nonstick spray and set aside.
- In a medium bowl, mash the bananas. Then add the maple syrup, brown sugar, eggs, and milk; whisk to combine. Whisk in the peanut butter and vanilla extract until smooth batter forms.
- In a large bowl, add the flour, cinnamon, baking powder, salt, and chocolate chips. Add the wet ingredients into the dry ingredients and fold together until combined with no flour pockets visible. Try not to overwork or over-stir the batter, which makes the muffins tougher.
- Divide the batter between 12 muffin cups and sprinkle with additional chocolate chips. Bake the muffins for 5 minutes at 425°F. Then without opening the oven, reduce the heat to 350°F and continue baking for 10 to 12 minutes more. Or until a toothpick inserted in the middle comes out clean. The muffins will keep at room temperature for up to 3 days.
These muffins freeze well for up to 3 months. I store in a freezer zip-top bag. Or they keep at room temperature for up to 3 days.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 238mgCarbohydrates: 34gFiber: 2gSugar: 14gProtein: 6g