Peanut Butter Banana Muffins
You only need 3 ripe bananas and a few basic ingredients to make these peanut butter banana muffins. They're soft, moist, spiced just right, and made in a blender!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 muffins
- Category: Breakfast, Snacks
Ingredients
- 3 large ripe bananas (about 1 and 1/4 cups mashed)
- 2 large eggs
- 1/3 cup pure maple syrup*
- 1/2 cup creamy peanut butter*
- 1 and 1/2 teaspoons vanilla extract
- 1/4 cup milk*
- 2 and 1/2 cups old-fashioned rolled oats*
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- optional: 1/2 cup mini chocolate chip morsels
Equipment Needed
- high powered blender
- food processor
- 12-count muffin pan
- muffin liners
Instructions
- Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.
- Add the ingredients in the order listed (the wet ingredients first), except the chocolate chips, into the blender. Blend for 15-30 seconds or until a smooth batter forms. If the batter gets warm from blending, allow it to cool for a minute before adding the chocolate chips.
- Pour the batter into the prepared muffin pan, filling each all the way to the top. Top with a few oats, if desired.
- Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 9-10 minutes or until a toothpick inserted into the center comes out clean— these took 9 additional minutes. The total baking time for these muffins is 15-16 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
- Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
Make ahead tip: These muffins freeze well. Store in air-tight bag or container and freeze up to 3 months. Allow to thaw on the counter or defrost in the microwave.
Milk: Any type of milk can be used for this recipe. I've used skim, 1%, 2%, and dairy-free milk. Most of the time I use unsweetened almond milk.
Oats: To make these gluten-free, use certified gluten-free old fashioned oats. I prefer the Bob's Red Mill brand.
Nut Butter: Feel free to use any nut butter for this recipe. I recommend using a creamy nut butter that doesn't require stirring (not runny or oily) otherwise it can alter the texture of the muffins.
Maple Syrup: You can replace the maple syrup with honey, although I would reduce the amount since honey tends to be sweeter.
Chocolate Chips: I prefer using mini chocolate chips so that there's more chocolate in every bite.
Make these vegan: Use 2 chia seed eggs (1 chia seed egg = 1 Tablespoon chia seeds + 2.5 Tablespoon water + let sit for a few minutes.)
Find it online: https://runlifteatrepeat.com/peanut-butter-banana-muffins/
