Healthy Peanut Butter Banana Muffins are a delightful and nutritious option for breakfast or a snack. These moist and flavorful muffins combine the natural sweetness of ripe bananas with the rich taste of peanut butter, offering a satisfying treat that’s both wholesome and delicious.
Ingredients
- Ripe Bananas: 3 medium-sized, mashed (approximately 1 cup or 240 grams)
- Creamy Peanut Butter: 1/2 cup (125 grams)
- Honey or Maple Syrup: 1/4 cup (60 milliliters)
- Large Eggs: 2
- Vanilla Extract: 1 teaspoon (5 milliliters)
- Oat Flour: 1 3/4 cups (175 grams)
- Baking Powder: 1 teaspoon (5 grams)
- Baking Soda: 1/2 teaspoon (2.5 grams)
- Salt: 1/4 teaspoon (1.5 grams)
- Optional Add-ins: 1/2 cup (90 grams) dark chocolate chips or chopped nuts
Instructions
- Preheat the Oven:
- Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Wet Ingredients:
- In a large bowl, combine the mashed bananas, peanut butter, honey or maple syrup, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- Incorporate Dry Ingredients:
- Add the oat flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined; avoid overmixing.
- Fold in Add-ins:
- If using chocolate chips or nuts, gently fold them into the batter.
- Fill Muffin Tin:
- Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Choosing Bananas: Use overripe bananas with brown spots for optimal sweetness and moisture.
- Peanut Butter Consistency: Opt for natural, creamy peanut butter without added sugars or oils. If your peanut butter is thick, slightly warm it to make mixing easier.
- Oat Flour: You can make your own oat flour by blending rolled oats in a blender until they reach a fine, flour-like consistency.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage; thaw at room temperature or warm briefly in the microwave before serving.
Nutritional Information (per muffin):
- Calories: Approximately 180
- Protein: 6 grams
- Carbohydrates: 24 grams
- Fat: 7 grams
- Fiber: 3 grams
- Sugar: 10 grams
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