Peanut Butter Banana Breakfast Muffins Recipe

Start your day with these Peanut Butter Banana Breakfast Muffins! A perfect balance of rich peanut butter and sweet, ripe bananas, these muffins are not only delicious but also nutritious. Moist and fluffy, they make for a satisfying breakfast or a healthy snack, keeping you energized throughout the morning.

Why You’ll Love This Recipe

These Peanut Butter Banana Muffins are the perfect breakfast treat. The combination of creamy peanut butter and naturally sweet bananas provides a rich, satisfying flavor, while whole wheat flour adds a nutritious touch. These muffins are quick to prepare, packed with protein and fiber, and they freeze well for a convenient snack anytime. They’re the ideal way to kick off your day or to enjoy as an afternoon snack!

Ingredients (Makes 12 muffins)

• 3 ripe bananas, mashed

• 1/2 cup creamy peanut butter

• 1 cup whole wheat flour

• 1/4 cup honey

• 1 teaspoon baking powder

• 2 large eggs

• 1 teaspoon vanilla extract

• A pinch of salt

Directions

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).

Prepare the Wet Ingredients:

1. In a large mixing bowl, mash the ripe bananas until smooth.

2. Add the creamy peanut butter, honey, eggs, and vanilla extract to the mashed bananas. Mix well until everything is fully combined.

Mix the Dry Ingredients:

1. In a separate bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.

Combine the Wet and Dry Ingredients:

1. Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Be careful not to overmix.

Bake the Muffins:

1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

2. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:

1. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes:

• Storage: Store muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze them for up to three months.

• Make it Vegan: To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2 tablespoons water per egg) and use maple syrup instead of honey.

Nutrition (Per Muffin):

• Calories: 150 kcal

• Sugar: 8g

• Sodium: 150mg

• Fat: 6g

• Saturated Fat: 1g

• Unsaturated Fat: 5g

• Trans Fat: 0g

• Carbohydrates: 22g

• Fiber: 2g

• Protein: 4g

• Cholesterol: 30mg

Conclusion

These Peanut Butter Banana Breakfast Muffins are an easy, healthy, and delicious way to enjoy your mornings. With a perfect balance of protein, fiber, and natural sweetness, they make for an excellent start to your day or a tasty, on-the-go snack. Whether you’re meal prepping for the week or enjoying them fresh from the oven, these muffins are sure to become a staple in your kitchen. Enjoy!

Peanut Butter Banana Breakfast Muffins Recipe

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• Author: Chef Sophia
• Total Time: 30 minutes
• Yield: 12 muffins

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Description

Start your day with these Peanut Butter Banana Breakfast Muffins! A perfect balance of rich peanut butter and sweet, ripe bananas, these muffins are not only delicious but also nutritious. Moist and fluffy, they make for a satisfying breakfast or a healthy snack, keeping you energized throughout the morning.

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Ingredients

3 ripe bananas, mashed

1/2 cup creamy peanut butter

1 cup whole wheat flour

1/4 cup honey

1 teaspoon baking powder

2 large eggs

1 teaspoon vanilla extract

A pinch of salt

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Instructions

1. Preheat the Oven:
2. Preheat your oven to 350°F (175°C).
3. Prepare the Wet Ingredients:
4. In a large mixing bowl, mash the ripe bananas until smooth.
5. Add the creamy peanut butter, honey, eggs, and vanilla extract to the mashed bananas. Mix well until everything is fully combined.
6. Mix the Dry Ingredients:
7. In a separate bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.
8. Combine the Wet and Dry Ingredients:
9. Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Be careful not to overmix.
10. Bake the Muffins:
11. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
12. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
13. Cool and Serve:
14. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

• Storage: Store muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze them for up to three months.
• Make it Vegan: To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 2 tablespoons water per egg) and use maple syrup instead of honey.

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American