I’m constantly looking for new muffin recipes.
Specifically healthy ones that taste like they aren’t healthy.
Enter peanut butter banana muffins.
I used to be a granola bar fan. I think I’ve told this story on here before. I used to eat them as my mid-morning snack until I lost all faith in granola bars after purchasing several stale packages from Kashi. They could give me all the coupons they wanted for free granola bars, but even free stale granola bars have no appeal to me.
So I switched to baking and freezing my own muffins. That way I could grab one out of the freezer before heading off to work for the day, and by 10 a.m. they’re defrosted and ready to eat.
My usual go-to is a baked oatmeal muffin (I have several variations). But I’m getting kind of sick of oatmeal, and the last batch I made I fudged up (apparently frozen strawberries can turn muffins very, very mushy.) So I looked up a muffin recipe that includes two of my favorite ingredients: peanut butter and banana.
I dip bananas straight into the peanut butter jar sometimes and eat them like that.
Peanut Butter Banana Muffins
- 2 ripe bananas, mashed
- 1/3 cup honey
- 1/3 cup creamy peanut butter
- 2/3 cup plain Greek yogurt
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp ground flax seed
- 2 tbsp sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- Preheat oven to 375 degrees F. Line muffin tins with paper liners or lightly spray with cooking spray.
- In a large bowl, whisk together the bananas, honey, peanut butter, yogurt, and vanilla.
- In a separate bowl, sift together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, flax seed, sugar, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. The batter will be thick. This is OK
- Spoon the batter evenly among the muffin cups (about 3/4 full).
- Bake for 15 – 20 minutes, or until the muffins spring back lightly when touched.
- Let cool completely before freezing.
My Two Cents
I was slightly skeptical about these muffins because of the thickness of the batter. I’m used to runny and clumpy muffin batter, but have no fear. These are the softest and moistest and most delicious muffins I’ve had in a very long time. That, and they make your home smell heavenly.
Chris came home right as these came out of the oven. The smell was so overpowering he had to have one right away