Description
Deliciously cozy muffins made with peanut butter and ripe bananas, perfect for breakfast or snacks.
Ingredients
Scale
- 2 ripe bananas
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/2 cup Greek yogurt
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup milk (or preferred milk alternative)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the ripe bananas until smooth.
- Add the peanut butter, maple syrup, Greek yogurt, milk, and vanilla extract to the bananas. Mix until well combined.
- Whisk together the whole wheat flour, baking soda, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fill the muffin cups about 3/4 full with the batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
Store leftover muffins in an airtight container at room temperature for up to three days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg