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Peanut Butter Banana Muffins are a healthy snack, perfect for kids! These muffins are filled with creamy peanut butter, bananas, honey and Greek yogurt creating a soft, flavorful muffin. Add chocolate chips for an extra special treat!

Peanut Butter Banana Muffins

  • Author: A Cedar Spoon // Julia Jolliff
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Category: Muffins, Snack

Description

Peanut Butter Banana Muffins are a healthy snack, perfect for kids! These muffins are filled with creamy peanut butter, bananas, honey and Greek yogurt creating a soft, flavorful muffin. Add chocolate chips for an extra special treat!


Scale

Ingredients

  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 very ripe medium bananas, mashed
  • 1/2 cup honey
  • 1/2 cup Stonyfield Greek Yogurt
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup Justin’s honey peanut butter
  • 1/2 cup dark chocolate chips {optional}

Instructions

  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.
  3. Peel the bananas and place in the bowl of a stand mixer. Mix until the bananas are mashed. Add the honey, yogurt and vanilla and beat on medium until combined. Place the mashed bananas in the bowl of a stand mixer. Add the honey, yogurt and vanilla and beat until combined. Add in the peanut butter and beat until the batter is smooth. Slowly add the flour mixture and mix until just combined. If you are using chocolate chips stir them in gently.
  4. Fill muffin liners three-quarters full. Add a few chocolate chips to the top of each muffin if you like. Bake for 20-22 minutes, or until toothpick inserted into center comes out clean. Remove from the oven and let sit for 5 minutes. Transfer to a wire rack to finish cooling.
  5. Store, covered, at room temperature for up to 4 days.

Notes

You can use almond butter or any other nut butter for these.

I used a combination of whole wheat flour and all-purpose but you can use only all-purpose if you like in place of the whole wheat flour.

I like to add chocolate chips to my muffins but that is optional. They taste great without them!

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