Peanut Butter Banana Muffins
These peanut butter banana muffins combine ripe bananas and creamy peanut butter for a moist and flavorful breakfast treat, enhanced with mini chocolate chips.
Ingredients
Wet Ingredients
- 3 medium ripe bananas Provide natural sweetness and moisture.
- 1/2 cup pure maple syrup Acts as a natural sweetener.
- 1/4 cup plant milk Keeps the recipe dairy-free.
- 1/2 cup creamy peanut butter Infuses a rich flavor with protein.
- 1/4 cup melted coconut oil Adds moisture and tropical flavor.
- 1/4 cup light brown sugar Ensures sweetness with caramel flavor.
- 1 teaspoon vanilla extract Enhances all flavors.
- 1 teaspoon ground cinnamon Adds warm spice.
Dry Ingredients
- 1 1/2 cups whole wheat flour Provides a hearty texture.
- 1 teaspoon baking powder Acts as a leavening agent.
- 1/2 teaspoon baking soda Enhances the rise.
- 1/4 teaspoon salt Balances flavors.
Mix-Ins
- 1/2 cup mini chocolate chips Adds bursts of chocolatey goodness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Line a muffin pan with 12 liners or lightly grease the cups.
Mixing
- In a large bowl, whisk together the mashed bananas, maple syrup, plant milk, peanut butter, melted coconut oil, brown sugar, vanilla extract, and cinnamon until smooth.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Gently add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the mini chocolate chips.
Baking
- Divide the batter evenly among the 12 muffin cups, filling them quite full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use very ripe bananas and avoid overmixing the batter. Keep an eye on baking time to prevent dryness.