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

• Vegan Option: Replace eggs with flax eggs and use maple syrup instead of honey.

• Make it Gluten-Free: Substitute a 1:1 gluten-free flour blend.

• 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:

• Room temperature: 3–4 days in an airtight container.

• 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

• Prep Time: 10 minutes

• Cook Time: 20 minutes

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• Total Time: 30 minutes

• Yield: 12 standard muffins

 Tools Used

• Mixing bowls

• Fork or potato masher

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• Whisk and spatula

• 12-cup muffin tin

• Paper liners or nonstick spray

• Wire cooling rack

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 Why You’ll Love These Muffins

• High-protein breakfast option

• Naturally sweetened with bananas and honey

• Freezer-friendly and great for meal prep

• Packed with healthy fats from peanut butter

• Easy to customize with chocolate, oats, or nuts

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• peanut butter banana muffins

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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.