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Peanut Butter Banana Muffins
Brrr…it’s cold outside, And, we’re in luck! It’s national baking month, so it’s a perfect time to warm things up in the kitchen. These Peanut Butter Banana Muffins are a GREAT way to use up ripe bananas and make some tasty memories in the kitchen. You can serve them as a breakfast bite, a lunch box pack or an after school snack = win! win!
Peanut butter Banana Muffins by Jodie Fitz
3 ripe bananas
2 eggs, large
½ cup pure cane sugar
½ cup brown sugar
1/3 cup natural peanut butter, smooth
1/3 cup water
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 cup all-purpose flour, unbleached
2/3 cup whole wheat flour
Optional: 1 cup mini chocolate morsels, semi sweet
Preheat the oven to 350 degrees.
Using an electric mixer, mix the bananas, eggs, sugars, peanut butter, water and vanilla together. Once the batter is mixed well, add in the baking powder, baking soda, sea salt and flours. Continue to mix with an electric mixer until all ingredients become one consistent batter. If desired, fold in the chocolate morsels.
Fill a muffin tin that’s lined with cupcake liners, filing each individual muffin three quarters filled with batter.
Bake the muffins for 25 minutes.
The batter makes 16 – 18 muffins.
Looking for more delicious recipes using peanut butter and bananas? Check out my freeze ahead chocolate waffle recipe that can be turned into a DELICIOUS breakfast sandwich.
Grab the recipe simply by clicking here!
Consider grabbing my Chaotic Kitchen Cookbook to make your life easier by clicking here.