Peanut Butter Banana Muffins
You'll make these on repeat. Peanut Butter Banana Muffins taste like mini banana breads with chocolate chip. The Perfect breakfast recipe.
Servings: 12
Cost: $3.97, Cost Per Muffin: $0.33
Ingredients
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ cup Brown Sugar
- 1 Large Egg
- 3 medium Ripe Bananas
- ½ cup Creamy Peanut Butter
- ¾ cup Plain Yogurt
- 1 teaspoon Vanilla Extract
- ½ cup Chocolate Chips optional
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon and ½ tsp salt.
- In a separate medium bowl, whisk together 1 large egg and ½ cup brown sugar.
- Mix until well combined.
- Add and stir together 3 mashed ripe bananas, ½ cup creamy peanut butter and ¾ cup plain yogurt.
- Mix until smooth.
- Stir in 1 tsp vanilla extract.
- Pour the wet ingredients into the flour mixture and stir gently until just combined. Do not overmix.
- Fold in ½ cup chocolate chips, if using.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 15–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 10–15 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Serve and enjoy!
Notes
When testing for the doneness of the muffins, make sure to not insert the toothpick into a chocolate chip in the muffins.
Refrigerate any leftover muffins in an airtight container for up to 5-6 days.
Nutrition
Calories: 242kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 286mg | Potassium: 268mg | Fiber: 2g | Sugar: 17g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg
