Healthy Peanut Butter Banana Muffins
Easy, healthy peanut butter banana muffins — soft, naturally sweet, and perfect for snack or breakfast.
Ingredients
Equipment
Method
- Preheat your oven to 180 °C (around 350 °F). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, mash the ripe bananas well using a fork or potato masher until smooth.
- Add peanut butter, milk, eggs, honey (or maple syrup), and vanilla extract (if using) to the mashed bananas. Mix until combined and smooth.
- In a separate bowl, whisk together whole wheat flour, baking soda, baking powder, and salt.
- Gently fold the dry flour mixture into the wet banana-peanut-butter mixture. Stir just until no dry flour remains; avoid over-mixing.
- Spoon the batter evenly into the muffin tin cups, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
You can use either whole wheat flour or a mix of wheat and maida for a lighter texture. Over-mixing the batter can make muffins dense. Muffins stay good in an airtight box for 2–3 days, or freeze individually for up to 1 month.