Peanut Butter Banana Muffins

🧂 Ingredients

• 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour (spooned & leveled), 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 (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 teaspoons pure vanilla extract
• optional: 1/2 cup (113g) mini chocolate chips
• optional: 1/4 cup (63g) creamy peanut butter, melted

👨‍🍳 Instructions

1. 1

   Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. 

2. 2

   In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder, and salt together. Set aside.

3. 3

   In a large bowl, whisk the mashed bananas, honey, yogurt, coconut oil, egg, and milk together until combined. Then whisk in the peanut butter and vanilla extract until smooth.

4. 4

   Pour in the dry ingredients and stir gently until just combined—you can start with a whisk and then switch to a spatula if it becomes too thick to whisk. Try not to over-stir the muffin batter or your muffins will have a tough (not soft) texture. Fold in the mini chocolate chips (if using). The batter will be thick.

5. 5

   Spoon the batter into the muffin cups, filling them to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.

6. 6

   Drizzle muffins with melted peanut butter, if desired.

7. 7

   Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.