These Peanut Butter Banana Muffins were a happy accident in my kitchen, now they are a favorite breakfast for my kids. Whole wheat and sweet, a perfectly healthy breakfast.
Peanut Butter Banana Muffins
These muffins were almost called “The Whole Wheat Elvis,” after all, the King was famous for eating peanut butter and banana sandwiches. But I was a little afraid that would age me online, where I am trying to keep up appearances as young and hip. (Ha!) I felt a little better when I told my 15-year-old daughter and she actually got the reference.
Originally Peanut Butter Banana Muffins were going to be whole wheat banana muffins – because I have no idea how I ended up with so many recipes on this blog without a recipe for banana bread or muffins considering how often we eat them. However, I did not have enough bananas (which I figured out when I already had everything else in the bowl!) and had to improvise a little. Score one for improvisation. So from this point forward, the story is that I made these muffins totally on purpose.
So how do I know that these were delicious? I woke up this morning and there was one left. One. Really family? As of lunchtime yesterday, there were 12. We are a family of five. Mom and the little sous chef had to taste test when they came out of the oven. After school snacks. Someone snagged one for dessert. Breakfast. Got packed for lunches. Yep, that actually sounds about right. Next time, I’ll double it.
Need more muffins?
Note: The sweetness of these muffins will depend on the sweetness of your bananas, the type of peanut butter you use and how much maple syrup you add. We like our muffins lightly sweet, so I add half a cup of maple syrup but use peanut butter that is only one ingredient (peanuts!) If you use peanut butter that has added sugar, your muffins will turn out a bit sweeter.
- 1/2 cup butter, softened
- 1/4 cup Greek Yogurt, Plain
- 1/2 cup peanut butter
- 1/2 cup maple syrup or honey!
- 1 egg
- 1 tsp vanilla
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3 medium bananas, very ripe
Preheat oven to 350 degrees.
In a large bowl or in your stand mixer, cream butter, Greek yogurt and maple syrup until smooth. Stir in egg, vanilla and peanut butter and stir until well combined.
In a second bowl, whisk flour, baking powder, baking soda and salt until combined.
Add slowly add flour mixture to the creamed ingredients. Fold in mashed bananas.
Spoon batter into a standard-sized, oiled or lined muffin pan, filling 3/4 full.
Bake for 16-18 minutes or until a toothpick comes out clean.
If you would like an extra special treat, melt a few chocolate chips in the microwave by adding them to a safe bowl, and microwave at 50% power for 45 seconds, mix with a spoon and continue cooking in 30 second increments and stirring until the mixture is melted and smooth. Use a small spoon to drizzle zig zags across the muffins. Or in the case of my house, spoon a little chocolate on top, give the spoon over to the 4 year old and let her have fun! She decorated the cupcakes in the pictures. 🙂