Oh, the joy of a morning that starts with the smell of freshly baked muffins wafting through the kitchen! These peanut butter banana delights are like a warm hug on a chilly day—comforting, wholesome, and just a tad indulgent. Reminds me of those sun-drenched Sunday mornings when time feels like it’s on pause, and breakfast is more than a meal; it’s a moment.
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-count muffin tin with nonstick spray or liners.
- In a medium bowl, mix together the flour, cinnamon, baking soda, baking powder, and salt. Set this mixture aside.
- In a separate large bowl, combine the mashed bananas, honey, yogurt, coconut oil, egg, and milk. Stir in the peanut butter and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. If you’re using chocolate chips, fold them in now.
- Fill the muffin cups with batter, making sure they are filled to the top. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for another 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Optionally, drizzle them with melted peanut butter. Store them at room temperature for a few days or in the fridge for up to a week.
Ingredients
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or a mix of both
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (230g) mashed bananas (approximately 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
- 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
- 1/2 cup (125g) creamy peanut butter
- 2 teaspoons pure vanilla extract
- Optional: 1/2 cup (113g) mini chocolate chips
- Optional: 1/4 cup (63g) creamy peanut butter, melted
Nutritional Values
Calories: 2700 | Sugar: 194.4 g | Sodium: 2576.4 mg | Fat: 109.2 g | Carbohydrates: 395.4 g | Fiber: 38.4 g | Protein: 75.6 g | Cholesterol: 191 mg
FAQ
- Can I use all-purpose flour instead of whole wheat flour?
- Yes, you can substitute all-purpose flour for whole wheat flour, or use a combination of both for these muffins. Whole wheat flour adds more nutritional value, but either option will work.
- What kind of peanut butter should I use for this recipe?
- It’s best to use creamy peanut butter, whether it’s natural with the oil stirred in or processed. Avoid crunchy peanut butter as it can lead to crumbly muffins.
- Can I make these muffins without chocolate chips?
- Absolutely, the chocolate chips are optional. They add a nice touch of sweetness, but you can leave them out if you prefer.
- How do I mash bananas effectively for baking?
- You can mash bananas using a mixer by breaking them into chunks and beating until smooth. Alternatively, you can mash them with a fork or potato masher until you reach the desired consistency.
- How should I store these muffins to keep them fresh?
- Store the muffins in an airtight container at room temperature for a few days. If you need them to last longer, transfer them to the refrigerator, where they can stay fresh for up to a week.
Tips
- Maximize Muffin Rise: Begin baking the muffins at a high temperature of 425°F (218°C) for the first 5 minutes, then lower to 350°F (177°C) for the remaining time. This technique helps the muffin tops rise beautifully, giving them a bakery-style appearance.
- Use Ripe Bananas: For optimal sweetness and moisture, use bananas that are well-speckled with brown spots. The riper the bananas, the better they will be for sweetening the muffins naturally.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to a dense texture, so aim for a slightly lumpy batter for the best results.
- Optional Chocolate Chips and Peanut Butter Drizzle: While optional, adding mini chocolate chips and a drizzle of melted peanut butter on top enhances the flavor, making the muffins feel more indulgent.
Equipment
- 12-Count Muffin Pan
- Cupcake Liners
- Glass Mixing Bowls
- Whisk
