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.

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

Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth.
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:
In a separate bowl, whisk together the whole wheat flour, baking powder, and a pinch of salt.
Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Be careful not to overmix.
Bake the Muffins:
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
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