Peanut Butter Banana Muffins
These moist peanut butter banana muffins with chocolate are a perfect way to use overripe bananas. A great snack for peanut butter lovers.
Ingredients
- 1 1/2 cups flour
- 3 ripe bananas mashed
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup peanut butter
- 1/3 cup coconut oil or any oil of your choice
- 1/2 cup Greek yogurt
- 1/2 cup chocolate chips
- 1/3 cup chopped chocolate
- 1 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, mix sugar, brown sugar, eggs, Greek yogurt, and peanut
- butter until well combined.
- Add the oil, mashed bananas, and vanilla extract. Stir until smooth.
- Add the flour, baking powder, baking soda, chocolate chips, and chopped
- chocolate. Gently mix with a spatula until fully combined.
- Fill the muffin cups all the way to the top to create a high muffin top that
- slightly overflows when baked.
- Bake for 22 minutes, or until a toothpick inserted in the center comes out
- clean.
- Let the muffins cool for a few minutes before removing them from the tin.
Notes
Oil Substitutes: You can replace coconut oil with vegetable oil, canola oil, or melted butter for a richer flavor.
Sweetener Options: Swap white sugar with honey, maple syrup, or coconut sugar for a natural alternative. Reduce slightly if using liquid sweeteners.
Flour Alternatives: Use whole wheat flour for added fiber, or a 1:1 gluten-
flour blend to make them gluten-free.
Dairy-Free Version: Replace Greek yogurt with coconut yogurt or
unsweetened applesauce for a dairy-free option.
Nut-Free Option: If avoiding peanuts, use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
Extra Crunch: Add chopped nuts like walnuts, pecans, or almonds for added texture.
Storage: Keep muffins in an airtight container at room temperature for 4 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.
Sweetener Options: Swap white sugar with honey, maple syrup, or coconut sugar for a natural alternative. Reduce slightly if using liquid sweeteners.
Flour Alternatives: Use whole wheat flour for added fiber, or a 1:1 gluten-
flour blend to make them gluten-free.
Dairy-Free Version: Replace Greek yogurt with coconut yogurt or
unsweetened applesauce for a dairy-free option.
Nut-Free Option: If avoiding peanuts, use almond butter, cashew butter, or sunflower seed butter instead of peanut butter.
Extra Crunch: Add chopped nuts like walnuts, pecans, or almonds for added texture.
Storage: Keep muffins in an airtight container at room temperature for 4 days or in the fridge for up to 5 days. You can also freeze them for up to 3 months.
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 28mgSodium: 128mgPotassium: 113mgFiber: 1gSugar: 18gVitamin A: 40IUCalcium: 52mgIron: 1mg
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