Peanut Butter Banana Muffins
If you're a morning peanut butter banana fan, you'll love these Peanut Butter Banana Muffins! Make ahead for quick breakfasts or warm from the oven on the weekend.
Servings: 12 Muffins
Calories: 222kcal
Ingredients
- 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
Instructions
- 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.
Notes
Make-Ahead:
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.Nutrition
Serving: 1g | Calories: 222kcal | Carbohydrates: 34g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 238mg | Fiber: 2g | Sugar: 14g