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Peanut Butter Banana Muffins Recipe

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4 from 42 reviews

These Peanut Butter Banana Muffins are a deliciously moist and flavorful treat, combining the creamy richness of peanut butter with naturally sweet bananas and a hint of warming cinnamon. Whole wheat flour and shredded carrots add a nutritious boost, making these muffins perfect for breakfast or a wholesome snack. Sweetened with maple syrup and naturally gluten-friendly, they are easy to make and ready in under 30 minutes.

  • Total Time: 26-28 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 cup smooth unsweetened peanut butter
  • ½ cup mashed banana (about 1 medium banana)
  • 3 eggs
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ⅔ cup whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt

Add-ins

  • ½ cup shredded carrot (about 1 large carrot)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat the oven to 350ºF (175ºC). Line a muffin tin with paper liners or grease the cups thoroughly to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, beat together the smooth peanut butter, mashed banana, eggs, maple syrup, and vanilla extract until well combined and smooth.
  3. Add Dry Ingredients: Add the whole wheat flour, baking soda, ground cinnamon, and sea salt to the wet mixture. Stir gently to combine just until a batter forms. Be careful not to overmix.
  4. Fold in Carrots: Gently fold the shredded carrots into the batter, distributing them evenly without breaking down the texture.
  5. Fill Muffin Tin: Using a ¼ cup measure, scoop the batter into each muffin cup, filling them evenly to allow for uniform baking.
  6. Bake Muffins: Bake the muffins at 350ºF for 16 to 18 minutes, or until they are fluffy, golden brown, and a toothpick inserted into the center comes out clean.
  7. Cool Down: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their texture and flavor.

Notes

  • Use ripe bananas for maximum sweetness and moisture.
  • Whole wheat flour adds fiber but can be substituted with all-purpose flour for a lighter texture.
  • Shredded carrot adds natural sweetness and moisture; ensure carrots are finely shredded for best texture.
  • These muffins keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • To make them vegan, substitute eggs with flax eggs and ensure peanut butter contains no added dairy.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 16-18 minutes
  • Category: Breakfast, Snack, Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/peanut-butter-banana-muffins-recipe/