Healthy Banana Peanut Butter Muffins

Healthy Banana Peanut Butter Muffins

Posted on February 11, 2021

Recipe borrowed from Ambitious Kitchen and modified.

Healthy, mouthwatering, super quick and easy banana and peanut butter muffins! These moist and delicious muffins have one of my favourite flavour combos and are a perfect choice for a kids healthy school snack or for your weekend brunch! They are ready in just half an hour from the time you start making them and they get disappeared immediately! Challenge yourself to eat only one! My kids literally loved them and I keep thinking if it is too early to bake them again tomorrow?

Few weeks ago a Saturday morning I had almost nothing at home in order to make a proper weekend breakfast.. searching online for quick breakfast ideas I came across with this great recipe from Ambitious Kitchen. Super easy banana muffins with peanut butter, oats and chocolate chips. They needed just basic ingredients (peanut butter, oats, bananas and eggs are always in stock at my home...) and as their name reveals, they had one my favourite flavour combo: banana + peanut butter + chocolate! They are super moist, full of flavour and really super quick and easy to make!

Healthy_Banana_Peanutbutter_Muffins_One_with_Paper.jpg

One of the most important ingredients of these muffins are the bananas. Make sure to use ripe bananas, since they are softer, sweeter and full in flavour. If your bananas are not ripe, it will be harder for you to smash them and puree them. One trick to ripen your bananas is to put your bananas along with a couple of ripe bananas and an apple in paper bag and close it loosely, the unripe bananas should ripe within a day. A quicker method is by baking them: preheat the oven at 150°C (300°F) and place the unpeeled bananas on a foil-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until they become total black on the outer side. Remove from the oven and let them cool before using them.

Once you have your ripe and sweet bananas, the next important ingredient is the peanut butter. Depending on your taste, feel free to use smooth or crunchy peanut butter. Then the recipe asks for oat flour. I almost never have oat flour at home and I need to go to the store with organic products to get it. Therefore I just blend oats until the get almost the texture of flour. To get 1 cup of oat flour you should blend about 1 1/4 cups oat flakes. The rest ingredients are there for ensuring proper texture (eggs, baking powder, milk) and for enhancing the flavour (honey, vanilla extract, cinnamon, salt and chocolate chips).

Healthy_Banana_Peanutbutter_Muffins_Ingredients.jpg
Healthy_Banana_Peanutbutter_Muffins_Ingredients_Text.png

Hover over the image to see the ingredients

Tap on the image to see the ingredients

Start by mixing all the dry ingredients in a bowl: the oat flour, the baking powder, the salt and the cinnamon powder. Mix well and set aside.

Healthy_Banana_Peanutbutter_Muffins_Dry_Ingredients.jpg

Then, in another big bowl mash the ripe bananas with a fork until you get a puree texture. Add the peanut butter, the eggs, the honey, the vanilla and the milk. Whisk until fully combined.

Healthy_Banana_Peanutbutter_Muffins_Mashing_Bananas.jpg Healthy_Banana_Peanutbutter_Muffins_Adding_First_Wet_Ingredients.jpg Healthy_Banana_Peanutbutter_Muffins_Adding_Last_Wet_Ingredients.jpg

Add the dry ingredients into the banana mixture and mix until incorporated. Gently fold in the chocolate chips.

Healthy_Banana_Peanutbutter_Muffins_Adding_Wet_Into_Dry.jpg Healthy_Banana_Peanutbutter_Muffins_Adding_Choc_Chips_and_pour_in_pan.jpg

Have a 12-cup muffin pan lined with paper liners or buttered or sprayed with non-stick cooking spray. Fill each muffin cup almost full with batter, using an ice cream scoop or two tablespoons. Unlike regular muffins, these ones do not rise a lot. However, make sure all muffins to have almost the same amount of batter for evenly cooking. If desired sprinkle with more chocolate chips on top of each muffin.

Healthy_Banana_Peanutbutter_Muffins_On_Tin.jpg

Bake at preheated oven at 170°C (350°F) fan-forced in the middle wrack for 20' - 25' or until a toothpick inserted in the center of the muffin comes out clean.

Healthy_Banana_Peanutbutter_Muffins_Baked.jpg

Once baked let cool for about 5'-10' before removing the muffins from the pan. Then transfer the muffins on a wire rack. Serve warm from the oven or at room temperature.

Healthy_Banana_Peanutbutter_Muffins_on_Rack.jpg

Once completely cooled, store the muffins in an airtight container at room temperature for a days or in the refrigerator for up to 3 days. You can also freeze the muffins. Once cooled completely, wrap each muffin with a plastic wrap and store in the freezer for up to 3 months. Once want to consume, remove from the freezer and let thaw at room temperature.

Healthy_Banana_Peanutbutter_Muffins_All_Top_Banans_Milk.jpg Healthy_Banana_Peanutbutter_Muffins_All_From_Front_Side.jpg Healthy_Banana_Peanutbutter_Muffins_One_Muffin.jpg Healthy_Banana_Peanutbutter_Muffins_Eaten.jpg
Healthy Banana Peanut Butter Muffins

Healthy Banana Peanut Butter Muffins


5'

Preparation Time


20' - 25'

Cooking Time


12 muffins

Servings

Ingredients

  • 3 ( 1 cup ) medium ripe bananas

  • 3/4 cup ( 180 gr ) peanut butter, smooth or crunchy

  • 2 large eggs

  • 1/4 cup ( 60 gr ) honey

  • 1 tsp pure vanilla extract

  • 1/2 tbsp milk, of your choice

  • 1 cup ( 95 gr ) oat flour

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 1/2 tsp cinnamon powder

  • 1/3 cup ( 50 gr ) dark chocolate chips (and more for sprinkling on top)

Instructions

  • Preheat the oven at 170°C (350°F) and place a rack in the middle of the oven. Line a 12-cup muffin pan with paper liners, butter it or spray it with non-stick cooking spray. Set aside.

  • In a bowl mix the dry ingredients: the oat flour, the baking powder, the salt and the cinnamon powder. Stir well and set aside.

  • In another big bowl place the peeled ripe bananas and mash them with a fork until almost pureed.

  • In the mashed bananas add the peanut butter, the eggs, the honey, the vanilla and the milk. Whisk until fully combined.

  • Add the dry ingredients into the banana mixture and mix until incorporated.

  • Gently fold in the chocolate chips using a rubber spatula.

  • Fill each muffin cup full with batter, using an ice cream scoop or two tablespoons. These muffins do not rise a lot. Make sure all muffins to have almost the same amount of batter for evenly cooking. If desired sprinkle with more chocolate chips on top of each muffin.

  • Bake for 20' - 25' or until a toothpick inserted in the center of the muffin comes out clean.

  • Once baked let cool for about 5'-10' before removing the muffins from the pan. Then transfer the muffins on a wire rack.

  • Serve warm from the oven or at room temperature.

  • Once completely cooled, store the muffins in an airtight container at room temperature for a days or in the refrigerator for up to 3 days. You can also freeze the muffins. Once cooled completely, wrap each muffin with a plastic wrap and store in the freezer for up to 3 months. Once want to consume, remove from the freezer and let thaw at room temperature.

    Notes

  • You can substitute oat flour with blended oat flakes. For 1 cup oat flour blend 1 1/4 cups of oat flakes until the get a texture like flour.

  • Feel free to substitute honey with maple of agave syrup.

0 Comments

Add a comment




Bake is Yum uses cookies to improve your online experience and enable certain functionallity. By using Bake is Yum you agree to its use of cookies. Bake is Yum protects your data. You can learn more here.