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–+ servings
peanut butter banana muffins stacked next to banana slices

Peanut Butter Banana Muffins

Course: Breakfast, Snacks
Cuisine: American
Keyword: banana and peanut butter muffins, peanut butter banana muffins, peanut butter muffins banana
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Calories: 173kcal
Author: Ashley
These Peanut Butter Banana Muffins have a delicious soft texture with loads of peanut butter flavor. A quick muffin recipe ready in less than 30 minutes. Vegan friendly.
Print Recipe

Ingredients

  • 1 ½ cups white whole wheat flour see notes
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 1 large egg or sub one flaxseed egg
  • ½ cup creamy peanut butter nothing added
  • ⅓ cup pure maple syrup
  • ⅔ cup well-mashed extra-ripe bananas
  • 1 teaspoon vanilla extract
  • ⅔ cup unsweetened non-dairy milk cashew, almond, soy
  • ¼ cup chocolate chips for topping

Instructions

  • Preheat oven to 375ºF and grease 12-cup muffin pan or use silicone liners.
    note: If using a flax egg, mix together 1 tbsp flaxseed meal + 3 tbsp water; set aside for 5 minutes.
  • In a medium bowl, mix flour, baking soda, powder, salt & cinnamon; set aside.
  • In a large bowl, mix together egg (or flax egg), peanut butter, and maple syrup, add mashed banana, and vanilla extract, whisk until combined.
  • Add dry ingredients to bowl of wet ingredients; stir a few times then add in milk and stir gently until just combined.
  • Bake: Distribute batter into 12-cup muffin pan, filling about ⅔ full, topping with crushed peanuts or chocolate chips, if you’d like. Bake muffins for 15-20 minutes, until tops are lightly golden and inserted toothpick comes out clean.

Notes

FLOUR - you can use an equal amount of whole wheat pastry flour, regular all-purpose flour, or a combo of half whole wheat flour and half all-purpose flour.
STORAGE - leftover muffins can be stored in an airtight container or covered with plastic wrap for up to 4 days.
FREEZE - cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature.
REHEAT - pop one in the microwave for 10-20 seconds or warm muffins in a low oven (300 degrees F), until warm.

Nutrition

Serving: 1 muffin | Calories: 173kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 144mg | Fiber: 2g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg