These muffins are cinnamon-spiced, lightly sweetened, loaded with peanut butter, and moist from ripe bananas. Peanut Butter Banana Muffins are protein-packed, whole-wheat, eggless, and filling. Jump to:About Peanut Butter Banana MuffinsWhy You Will Love These MuffinsIngredients Step by Step DirectionsServing SuggestionsStoring SuggestionsSubstitutionsMore Eggless MuffinsRecipe Card
About Peanut Butter Banana Muffins
I just love these wholesome muffins; they are absolutely delicious and full of flavors. I adore the combination of banana, peanut butter, and maple syrup. And to make this combination more exciting, I have added mini chocolate chips. These are whole wheat muffins, but they are fluffy, moist, and tender. The moisture comes from the right amount of ripe bananas and yogurt. Peanut Butter Banana Muffins are naturally sweetened with banana and maple syrup. I have also added ¼ cup brown sugar to provide the necessary sweetness to the muffins. Making these muffins is easy and does not require any fancy ingredients. Also, you can bring a variation to these muffins by adding your favorite elements.
Ingredients
Step by Step Directions
Preparations
Preheat the oven to 425°F (218°C). Grease the muffin pan with non-stick oil spray or line with paper liners. If you use paper liners, also grease the liners lightly. Set aside.
Making The Batter
In a medium mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk well and add chocolate chips is using. Mix well and set aside.
Whisk mashed bananas, maple syrup, brown sugar, yogurt, and milk in a large bowl until well combined.
Add peanut butter and vanilla, whisk well until the mixture is smooth.
Now add dry ingredients to wet and stir until just combined. Do not overmix.
Baking The Muffins
Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins. Fill each muffin tin up to the top, and sprinkle a few more chocolate chips on the top if you prefer.
Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F. Continue baking for another 12-13 minutes or until the cake tester inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let them cool completely.
Serving Suggestions
Peanut Butter Banana Muffins are perfect for a breakfast treat. It tastes delicious with some warm and melted peanut butter spread on it. If you like, these muffins also taste delicious while served warm. You can have it as a snack or a healthier post-dinner dessert. It makes a perfect treat for kids as an after-school snack.
Storing Suggestions
These muffins stay at room temperature for up to 3 days. But if you have leftovers (I doubt though), cover them tightly and place them in the fridge for up to a week. Then, reheat the muffins briefly in the microwave for a fresh taste. These muffins will freeze in a freezer-safe bag or container for up to two months.
Substitutions
Whole Wheat Flour: Use white whole wheat flour instead, or use a mix of half whole wheat flour and half all-purpose flour. Maple Syrup: Instead of maple syrup, use an equal quantity of honey. Brown Sugar: Instead of brown sugar, add light brown or white sugar. If you want to avoid sugar, add a total of ½ cup of maple syrup or honey and skip the sugar. Plain Yogurt: Use Greek yogurt or unsweetened vanilla-flavored yogurt instead of plain. Milk: For more nutty flavors, use almond or cashew milk instead of dairy. Peanut Butter: Instead of natural peanut butter, you can also use chunky or creamy peanut butter. Chocolate Chips: Add walnuts, pecans, or dried fruits instead of chocolate chips or leave the muffins without any add-ins.
