There’s nothing like a wholesome muffin to make you happy in the morning or anytime during the day. These Peanut Butter Banana Muffins have a little bit of everything - fruit, fiber, and protein.
Extra Breakfast Boost
If you’re having these muffins for breakfast, the muffin alone may not be enough to keep you full until lunch. These are unlike the jumbo muffins you get at the bakery. I suggest pairing the muffin with fruit and maybe more nut butter, or some yogurt.
Mashing Bananas
You can speed up mashing bananas by blending them using a standard blender or immersion blender. The bananas will not be chunky but, I found that this saved time and effort compared to mashing bananas with a fork or potato masher.
Storing and Reheating Muffins
You can store these muffins in an airtight container or a zip plastic bag for up to 3 days. Alternatively, you can stick the muffins in the fridge to prolong the shelf life. Reheat a muffin by wrapping it in a damp paper towel and microwave it on high for 20 seconds.
Peanut Butter Banana Muffins
Ingredients
- 1 cup (120g) all-purpose flour
- ¾ cup (85g) whole-wheat flour
- ¼ cup (25g) ground flaxseed (flaxseed meal)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe bananas (about 3 small to medium)
- ½ cup (168g) honey
- ½ cup (135g) chunky peanut butter (if using unsalted peanut butter, add another ⅛ teaspoon salt)
- 2 large eggs, at room temperature
- ⅓ cup vegetable oil (66g) or melted butter, cooled slightly (75g)
- ¼ cup (53g) packed light or dark brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F. Line a standard 12-muffin pan with paper muffin cups. If not using paper liners, grease the muffin pan lightly with oil.
- In a medium bowl, whisk to combine all-purpose flour, whole wheat flour, ground flaxseed, baking soda and salt.
- In a large bowl, whisk mashed bananas, honey, peanut butter, eggs, oil/butter, brown sugar, and vanilla until well blended.
- Fold in flour mixture with spatula, being careful not to overmix.
- Divide batter evenly into the prepared muffin pan. Bake muffins until a toothpick or chopstick inserted into the center of a muffin comes out clean, about 18-20 minutes.
- Enjoy the muffins warm or transfer them to a cooling rack to cool completely before storing.