Healthy Peanut Butter Banana Muffins
Cozy and comforting muffins made with wholesome ingredients, perfect for breakfast or as a snack.
Ingredients
Dry Ingredients
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour) Adds wholesome texture.
- 3/4 cup rolled oats For a hearty, chewy crumb.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon Warms and rounds the flavor.
Wet Ingredients
- 2 large ripe bananas, mashed (about 1 cup) The sweeter, the better.
- 1/2 cup natural peanut butter (creamy or chunky) For depth and protein.
- 1/3 cup plain Greek yogurt Keeps muffins moist without excess oil.
- 1/4 cup honey or maple syrup Natural sweetness.
- 2 large eggs (or 2 flax eggs for a vegan swap) Bind and lift.
- 1 teaspoon pure vanilla extract
- 1/3 cup milk of choice (dairy, oat, or almond) To loosen the batter.
Optional Add-ins
- 1/3 cup dark chocolate chips or chopped nuts For texture.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease the cups.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until evenly combined.
- In another bowl, mash the bananas until smooth. Stir in the peanut butter, Greek yogurt, honey, eggs, vanilla, and milk until silky.
- Pour the wet ingredients into the dry and fold gently until just combined. Fold in chocolate chips or nuts if using.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full.
Baking
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
For an extra-healthy boost, stir in a tablespoon of chia seeds or ground flaxseed. You can also freeze the muffins for up to 3 months.