Description
Moist peanut butter banana muffins naturally sweetened with honey. They offer protein for a good snack or breakfast.
Ingredients
- 1¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- ½ cup creamy peanut butter
- ⅓ cup honey
- ¼ cup olive oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup milk
- ½ cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin or grease it lightly.
- Whisk flour, baking soda, baking powder, and salt in a medium bowl.
- Combine mashed bananas, peanut butter, honey, olive oil, eggs, vanilla, and milk in a large bowl. Whisk until smooth.
- Add the dry mixture to the wet ingredients. Mix until just combined. Avoid overmixing.
- Gently fold in chocolate chips or nuts if you are using them.
- Distribute the batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes. Check doneness with a toothpick inserted in the center.
- Let the muffins cool in the pan for 5 minutes. Move them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate muffins for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American