Peanut Butter Banana Muffins

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Peanut Butter Banana Muffins

These peanut butter banana muffins are easy to make in one bowl. They’re super moist, with ripe bananas, creamy peanut butter, and chocolate chips. A great way to use up those ripe bananas in the kitchen!

Prep Time10

Cook Time25

Cooling Time30

Total Time1 5

Course: Breakfast, Snack

Cuisine: American

Keyword: peanut butter banana muffins

Servings: muffins

Author: Katerina Petrovska

Equipment

Ingredients

3 ripe bananas (or 1 cup mashed banana)
½ cup maple syrup or honey
½ cup Greek yogurt
1 large egg
½ cup creamy peanut butter I like to use organic
2 tablespoons avocado oil or any other neutral cooking oil
1½ teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch of salt
1¾ cups all purpose flour
⅓ cup mini chocolate chips chopped

Instructions

Prep. Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners.
Mash the bananas. Meanwhile, add the bananas to a large bowl and mash them using a fork.
Add the wet ingredients. To the bananas, add the maple syrup, Greek yogurt, egg, peanut butter, oil, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until well combined.
Add the dry ingredients. Fold in the flour and stir until just combined. Fold in the chocolate chips.
Bake the muffins. Fill the paper liners with the batter to ¾ full. You can add some extra chocolate chips on top. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool, then serve. Let the muffins cool in the pan for about 5 to 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Instead of chocolate chips, you can use caramel bits.
Use smooth peanut butter, not the crunchy type.
Make sure your bananas are slightly overripe with spots on them. These are sweeter than those in perfect condition.
Instead of maple syrup, you can use honey.

Nutrition