Peanut Butter Banana Muffins are a delightful and nutritious treat that combines the rich, creamy taste of peanut butter with the natural sweetness of ripe bananas. Perfect for breakfast or a snack, these muffins are easy to make and packed with flavor. Whether you’re a busy parent looking for a quick breakfast option or a baking enthusiast wanting to try something new, this recipe is sure to please. Let’s dive into the ingredients and the step-by-step process of creating these delicious muffins!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 2 ripe bananas, mashed
- 1/2 cup milk (or non-dairy alternative)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the creamy peanut butter, brown sugar, mashed bananas, milk, egg, and vanilla extract until smooth and well blended.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. If desired, fold in the chocolate chips for an extra treat.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
Can I use natural peanut butter for this recipe?
Yes, you can use natural peanut butter, but be aware that it may alter the texture slightly. Natural peanut butter tends to be more oily, so you may need to adjust the flour slightly to achieve the right consistency.
How ripe should the bananas be?
For the best flavor and sweetness, use very ripe bananas with brown spots. The riper the banana, the sweeter your muffins will be.
Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour and whole wheat flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture.
How should I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw and enjoy!
Can I add nuts or other mix-ins?
Absolutely! Feel free to add chopped nuts, dried fruit, or even shredded coconut to customize your muffins to your liking.