Are you ready to indulge in a delightful breakfast treat that’s both nutritious and irresistibly delicious? Say hello to Banana Peanut Butter Muffins! These scrumptious muffins are the perfect combination of sweet, nutty, and wholesome, making them an ideal choice for busy mornings or a quick snack. With just a handful of simple ingredients, you'll be amazed at how easy it is to whip up a batch of these fluffy delights. Get ready to impress your family and friends with a recipe that not only satisfies your taste buds but also fuels your day with healthy goodness!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Breakfast
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/2 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups whole wheat flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork until they are smooth and creamy. This will add natural sweetness and moisture to your muffins.
- Add 1/2 cup of peanut butter to the mashed bananas. Ensure the peanut butter is at room temperature for easier mixing.
- Pour in 1/2 cup of honey, which will serve as a natural sweetener, along with 2 eggs and 1 teaspoon of vanilla extract. Mix all the ingredients together until well combined and smooth.
- In a separate bowl, combine 1 teaspoon of baking soda, 1 1/2 cups of whole wheat flour, and 1/2 teaspoon of salt. Stir these dry ingredients together to evenly distribute the baking soda and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Using a spatula or a spoon, evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious Banana Peanut Butter Muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for maximum flavor.
- Peanut Butter Temperature: Ensure your peanut butter is at room temperature for easier mixing. If it's too thick, try warming it slightly in the microwave (just for a few seconds) to soften it up.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Fill the Muffin Cups: Fill each muffin cup about 2/3 full to allow the muffins to rise beautifully without overflowing.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the 20-minute mark. Insert a toothpick into the center; if it comes out clean, they’re ready!
- Cool Properly: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set properly and prevents them from becoming soggy.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer-lasting enjoyment!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
