Directions: Step-by-Step
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
3. Mash Bananas & Combine Wet Ingredients
In a large bowl, mash the bananas using a fork. Add eggs, peanut butter, melted coconut oil, honey, and vanilla. Whisk until smooth and creamy.
4. Combine Wet and Dry
Slowly fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined—do not overmix!
5. Add Extras
Fold in the chocolate chips or nuts if using. Reserve a few for topping.
6. Scoop & Fill
Use an ice cream scoop to divide the batter evenly among the 12 muffin cups. Fill them about ¾ full.
7. Add Drizzle (Optional)
Warm 1 tbsp peanut butter slightly and drizzle over the tops of each muffin for a bakery-style look.
8. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
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Vegan Option: Replace eggs with flax eggs and use maple syrup instead of honey.
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Make it Gluten-Free: Substitute a 1:1 gluten-free flour blend.
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Add Protein: Stir in a scoop of vanilla or peanut butter protein powder.
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Low Sugar Tip: Skip the chocolate chips or use sugar-free chips.
Storage Instructions
These Peanut Butter Banana Muffins can be stored at:
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Room temperature: 3–4 days in an airtight container.
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Refrigerator: Up to 1 week.
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Freezer: Wrap individually and freeze for up to 3 months.
To reheat, pop in the microwave for 20–30 seconds or toast lightly for a crisp top.
Time & Yield
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 12 standard muffins
Tools Used
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Mixing bowls
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Fork or potato masher
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Whisk and spatula
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12-cup muffin tin
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Paper liners or nonstick spray
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Wire cooling rack
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Why You’ll Love These Muffins
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High-protein breakfast option
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Naturally sweetened with bananas and honey
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Freezer-friendly and great for meal prep
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Packed with healthy fats from peanut butter
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Easy to customize with chocolate, oats, or nuts
High-CPC Keywords Used
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Frequently Asked Questions (FAQs)
Can I use crunchy peanut butter?
Yes, but it will create a slightly chunkier texture. For smooth muffins, stick to creamy.
What can I use instead of coconut oil?
Melted butter or a neutral oil like avocado oil works well.
Can I double the recipe?
Absolutely! Just make sure to rotate the pans halfway through baking for even results.
Final Thoughts
These Peanut Butter Banana Muffins are more than just a treat—they’re a healthy, protein-rich breakfast that’s great for both kids and adults. With minimal prep time and customizable ingredients, they are the perfect balance of flavor, nutrition, and comfort.