Peanut Butter Banana Muffins Recipe – Step By Step Guide :- Although they have the flavor of a sweet treat, these peanut butter banana muffins are actually made with whole wheat flour, Greek yogurt, honey, and bananas that are naturally sweet. The addition of small chocolate chips and a drizzle of melted peanut butter is not required, but it is highly recommended!
Peanut Butter Banana Muffins Recipe – Step By Step Guide
Peanut Butter Banana Muffins Recipe – Step By Step Guide
INGREDIENTS
1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), or a mix of both
1 teaspoonground cinnamon
1 teaspoonbaking soda
1 teaspoonbaking powder
1/4 teaspoonsalt
1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
1/2 cup (170g) honey (or pure maple syrup)
1/2 cup (120g) plain Greek yogurt (or regular yogurt; any fat content)
2 Tablespoons (28g) coconut oil, melted and slightly cooled
1 large egg, at room temperature
1/3 cup (80ml) unsweetened almond milk (or your preferred type of milk, dairy or nondairy)
1/2 cup (125g) creamy peanut butter (non-oily natural style is OK)
2 teaspoonspure vanilla extract
optional: 1/2 cup (113g) mini chocolate chips
optional: 1/4 cup (63g) creamy peanut butter, melted
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). A muffin pan with a capacity of 12 cups should be sprayed with nonstick spray or lined with cupcake liners. Put aside for later.
To make the mixture, combine the flour, cinnamon, baking soda, baking powder, and salt in a medium basin and whisk them together. Put aside for later.
The mashed bananas, honey, yogurt, coconut oil, egg, and milk should be mixed together in a large bowl using a whisk until they are completely incorporated. After that, include the peanut butter and vanilla extract by whisking them together until they are completely smooth.
You can begin by whisking the mixture with a whisk, and if it becomes too thick to whisk, you can switch to using a spatula. Pour in the dry ingredients and start stirring slowly until they are just incorporated. Attempt to avoid overstirring the muffin mixture; otherwise, the muffins you make will have a texture that is more firm than soft. Incorporate the micro chocolate chips, if you are using them. The batter is going to be quite thick.
Using a spoon, pour the batter into the muffin cups until it reaches the top of each cup. Bake for five minutes at 425 degrees Fahrenheit, and then, while the muffins are still in the oven, lower the temperature to 350 degrees Fahrenheit (177 degrees Celsius).
Please continue baking for an additional fifteen minutes, or until a toothpick inserted in the center of the cake comes out clean. It takes approximately twenty minutes for these muffins to finish baking in the oven, give or take a few minutes. The muffins should be allowed to cool for five minutes in the muffin pan before being transferred to a wire rack to continue cooling if necessary.
If you so desire, drizzle the muffins with peanut butter that has been melted.
After being stored at room temperature for a few days with the lid on, muffins can be stored in the refrigerator for up to a week without losing their freshness.
Notes
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. Warm up in the microwave if desired.
Special Tools (affiliate links): 12-Count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Electric Mixer (Handheld or Stand Mixer)
Yogurt: You can use nonfat or low-fat plain yogurt, Greek or regular. You can also use sour cream.
Milk: You can use any milk, dairy or nondairy.
For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Nutrition
Serving Size:1 muffin
Calories:225
Sugar:16.2 g
Sodium:214.7 mg
Fat:9.1 g
Carbohydrates:32.9 g
Fiber:3.2 g
Protein:6.3 g
Cholesterol:15.9 mg
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