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Healthy Peanut Butter Banana Muffins

These muffins combine the comforting flavors of banana and peanut butter, making them a healthy and delicious option for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 1.5 cups whole wheat flour adds nuttiness and fiber
  • 1 cup ripe mashed bananas (about 2 large) the sweeter, the better
  • 0.5 cup natural peanut butter, creamy or chunky for richness and flavor
  • 0.33 cup unsweetened applesauce keeps muffins moist while reducing oil
  • 0.25 cup honey or maple syrup natural sweetness
  • 1 large egg, room temperature binds and gives structure
  • 1 teaspoon vanilla extract brightens flavors
  • 1 teaspoon baking soda lift for tender crumb
  • 1 teaspoon baking powder lift for tender crumb
  • 0.5 teaspoon ground cinnamon warm spice
  • 0.25 teaspoon salt balances sweetness
Optional Ingredients
  • 0.5 cup dark chocolate chips or chopped nuts for texture, optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with 12 liners or grease lightly.
  2. In a medium bowl, whisk together mashed bananas, peanut butter, applesauce, honey, egg, and vanilla until smooth and glossy.
  3. In a separate bowl, sift or whisk together whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Spoon the batter into muffin cups, filling about 3/4 full. If using chocolate chips or nuts, sprinkle on top or swirl into the batter.
Baking
  1. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Let the muffins cool in the tin for 5 minutes, then transfer them to a rack.

Notes

Use overripe bananas for the best sweetness and flavor. Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Freeze cooled muffins for up to 3 months.