Whole wheat peanut butter banana muffins
Whole wheat peanut butter banana muffins are soft, tender and perfectly sweet. They are naturally sweetened and can be made dairy-free, gluten-free and vegan. Perfect for a healthy breakfast, snack or school lunch!
Yield: 12 muffins
Ingredients
- 1 cup mashed banana (2 medium)
- 1 large egg
- ½ cup milk of choice
- ½ cup honey
- ⅓ cup creamy peanut butter
- 1 teaspoon vanilla
- 1 ½ cups whole wheat flour (see notes)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 375. Line a muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a medium bowl, mash the bananas. Add egg, milk, honey, peanut butter and vanilla and stir until well combined.
- In a separate medium or large bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Stir well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Divide the muffin batter among the 12 muffin tin cups.
- Bake at 375 for 15-18 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a couple of minutes then transfer to a wire rack to cool completely.
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Notes
I use whole wheat flour but you can also use white wheat flour, a gluten-free baking flour or regular all-purpose flour. (Or mix all-purpose and whole wheat flour if you’d like.)
I recommend using muffin liners AND spraying them with nonstick cooking spray. This ensure all of your muffin goodness stays together and doesn’t get stuck on the paper.
This can easily be made dairy-free by using soy milk or almond milk.
To make them vegan, use a non-dairy milk, substitute a flax egg for the egg, and use maple syrup in place of the honey.
You could also add up to ½ cup of chocolate chips for some extra fun!
Storage tips: These peanut butter banana muffins will keep covered, on the counter, for up to 2 days. After that, as with all baked recipes that have banana in them, I recommend you move them to the refrigerator. They will keep there for another 2-3 days.
You can also freeze the extras. Let the muffins cool completely. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months.
Nutrition
Serving: 1muffin | Calories: 165kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 227mg | Fiber: 3g | Sugar: 14g
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