Craving a guilt-free breakfast that'll make your taste buds dance and your body thank you? Get ready to fall in love with these Healthy Peanut Butter Banana Muffins - the ultimate morning game-changer that proves healthy eating can be absolutely delicious! Imagine biting into a moist, fluffy muffin packed with the rich flavors of ripe bananas and creamy peanut butter, all while knowing you're nourishing your body with wholesome ingredients. Whether you're a busy professional, a fitness enthusiast, or just someone who loves a tasty breakfast, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain.
- Add peanut butter, honey, egg, and vanilla extract to the mashed bananas. Whisk together until well combined and smooth.
- In a separate bowl, sift together whole wheat flour, baking powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- If using chocolate chips, gently fold them into the batter, reserving a few to sprinkle on top of the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle reserved chocolate chips on top of each muffin, if desired.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose very ripe bananas for maximum natural sweetness and moisture. The darker and spottier, the better!
- Use natural peanut butter without added sugars for a healthier option. Stir it well before adding to ensure smooth incorporation.
- Don't overmix the batter - mix just until the ingredients are combined to keep the muffins tender and light.
- For extra nutrition, you can add a handful of chopped nuts or swap some chocolate chips for dark chocolate chips.
- Check your muffins a few minutes before the recommended baking time, as oven temperatures can vary. A toothpick should come out clean when they're done.
- Let the muffins cool completely before storing to prevent condensation and maintain their perfect texture.
- These muffins freeze beautifully! Store in an airtight container for up to 3 months and thaw at room temperature when ready to enjoy.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 22g
Protein: 7g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 25mg
