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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

The ultimate comfort food for any occasion! These Peanut Butter Banana Muffins are moist, flavorful, and packed with wholesome ingredients. Perfect for breakfast or a snack, they’re a delightful way to satisfy your cravings. Make a batch tonight!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large Bananas ripe and mashed
  • 1/3 cup Greek Yogurt plain, 0% fat
  • 1/3 cup Peanut Butter creamy
  • 3 tablespoons Butter melted and cooled
  • 2 large Eggs
  • 1/2 cup Brown Sugar
  • 1/4 cup Coconut Palm Sugar or granulated sugar
  • 1 cup All-Purpose Flour
  • 1/2 cup White Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3/4 teaspoon Cinnamon ground
  • 1/8 teaspoon Allspice ground
  • 1/4 cup Chopped Peanuts dry roasted

Equipment

  • Oven
  • Whisk
  • Blender
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin pan with liners or grease a loaf pan if you prefer making a loaf.
  2. In a large mixing bowl, combine the mashed bananas, Greek yogurt, creamy peanut butter, melted butter, and eggs. Beat the mixture together until it's well combined and smooth. The aroma will be heavenly!
  3. Add in the brown sugar and coconut palm sugar. Mix well to ensure the sugars are incorporated throughout the banana mixture.
  4. In a separate medium bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, salt, ground cinnamon, and ground allspice. This mixture will bring all the dry ingredients together.
  5. Gradually add the dry ingredients to the banana mixture, stirring until just blended. Be careful not to overmix; a few lumps are okay!
  6. Pour the batter into the prepared muffin pans. If you’re using a loaf pan, make sure it’s evenly distributed.
  7. Sprinkle the tops with chopped peanuts for added texture and crunch.
  8. Bake in the preheated oven. Muffins will take about 20 to 25 minutes, while mini loaves may need 25 to 30 minutes and a large loaf about 60 minutes.
  9. To check for doneness, insert a toothpick into the center of a muffin or loaf. If it comes out clean, they’re ready!
  10. Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

If you want to switch things up, here are some great adaptations for your Peanut Butter Banana Muffins: Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. Freezing: Freeze muffins for later enjoyment. Just wrap them individually in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months. Pairing: Serve these muffins with a drizzle of honey or a dollop of yogurt for a satisfying snack. Flavor Variations: Consider mixing in chocolate chips or chopped nuts for additional flavor and texture. Make it Vegan: Substitute eggs with flax eggs and use a plant-based yogurt for a vegan version.