Recipe: Tasty Peanut Butter Banana Muffins

Peanut Butter Banana Muffins. Peanut Butter Banana Muffins Zainab Ghannawi. In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas. Stir the wet ingredients into the dry ingredients just until moistened.

Peanut Butter Banana Muffins Fill greased or paper-lined miniature muffin cups three-fourths full. Thawed overnight or reheated in the oven, they taste just as good as a fresh batch! If you're a peanut butter lover like me, then you will enjoy these muffins. You can have Peanut Butter Banana Muffins using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Peanut Butter Banana Muffins

  1. You need 100 g (1/4 cup) of smashed banana (1 medium overripe banana).
  2. It's 29 ml (2 tbsp) of honey or pure maple syrup.
  3. You need 14 g (1 1/8 tbsp) of packed dark brown sugar.
  4. Prepare 41 g (1/6 cup) of plain Greek yogurt (or regular yogurt, any flavor/fat content).
  5. It's 1/3 of large egg.
  6. You need 26 ml (5 tsp) of unsweetened almond milk (or cow’s milk, soy milk, rice milk).
  7. You need 40 g (2 tbsp) of creamy peanut butter (I use Skippy Creamy).
  8. You need 2/3 tsp of pure vanilla extract.
  9. Prepare 75 g (1/2 cup) of white whole wheat flour, or 1:1 mix of whole wheat + all-purpose.
  10. Prepare 1/2 tsp of ground cinnamon.
  11. Prepare 1/3 tsp of baking soda.
  12. Prepare 1/3 tsp of baking powder.
  13. You need 1/8 tsp of salt.
  14. It's of Optional: mini chocolate chips and melted creamy peanut butter.

Place ingredients in the blender and blend until well mixed. Pour batter into muffin tin greased with cooking spray or coconut oil. Add a variety of toppings into each muffin spot and stir. In a separate jug mix together the natural yogurt, eggs, melted butter, melted peanut butter, vanilla extract and mashed banana.

Peanut Butter Banana Muffins instructions

  1. Preheat oven to 425°F (218°C). Spray mini muffin pan with nonstick spray or line them with liners. Set aside..
  2. In a medium bowl, whisk the mashed bananas, honey or maple syrup, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside..
  3. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together (if using). Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Stir as little as possible until no flour pockets remain..
  4. Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425°F (218°C)..
  5. Keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 11 more minutes or until a toothpick inserted in the center comes out clean. Drizzle muffins with melted peanut butter if desired..

Mix the wet ingredients into the dry ingredients. Stir to combine but do not over mix. Fold in the peanut butter chips. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.

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