Not gonna lie I am pretty proud of these muffins! I tried making something similar last week and lemme just say each muffin probably weighed about 5 pounds… These are much, much better. Light, tender, and moist, like a muffin should be. Not too sweet, full of whole grains and fruit and healthy fat from the peanut butter, I think you’ll like these if you try them!! I snuck in some chocolate chips too, but no pressure (even though you really should, haha).
Peanut Butter Banana Muffins
- 1/2 cup PB
- 2 bananas
- 2 tbsp. light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 cup milk
- 1 cup whole wheat flour
- 1/2 cup oats
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup semisweet chocolate chips (optional)
- Preheat the oven to 425F.
- In a large bowl, beat the peanut butter and bananas on low speed until well combined. Then in the following order, beat in the sugar, egg, vanilla, and milk.
- In a separate bowl, mix the flour, oats, baking powder, and salt. Add these dry ingredients to the wet ingredients.
- Using a spatula, combine the dry and wet ingredients just until moist. (Do not overmix!!). Lightly fold in the chocolate chips, if desired.
- Spoon the batter (about 1/3 cup) into muffin tins lined with paper baking cups (I sprayed them with oil so they wouldn’t stick).
- Bake for about 25 minutes, or until golden brown. Enjoy!!
*This recipe was adapted from the Peanut-Butter Quick Bread recipe in The Good-Housekeeping All-American Cookbook (from 1987, my mom’s old cookbook LOL).