Deliciously moist and perfect breakfast muffins combining all of your favorite classics: peanut butter, honey, and bananas. Feel good about baking these for a nutritious alternative to breakfast cereal!
We eat a lot of peanut butter in my house. Can you tell? So my kids are a bit obsessed, the husband is obsessed, and I just play along. Peanut butter will always get my kids to the table whether it’s for breakfast, lunch, or dinner. So I had to try these. And they were:
“The Best Muffins EVER!!” Quote from Miss Carbivore.
I love this recipe because I can make a large batch, and freeze the leftovers to last us for several breakfasts. These also make great lunchbox treats, snacks, dessert, or whatever. They are deliciously moist, sweetened with honey, bananas, maple syrup, and honey. But also combine chia seeds for an added nutritional boost. Because I like to add chia seeds to just about everything that goes in the oven (totally optional) You probably have most of the ingredients right in your pantry, so go for it now!!
A few notes about this recipe. Make sure you fill your muffin cups until they are almost full:
This creates a nice pretty dome to your muffins when they are all finished:
Are you drooling yet?? Go ahead, and impress your family with these. They will not be disappointed!
Peanut Butter & Honey Banana Muffins
- 2 large ripe bananas
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/2 cup Plain Greek Yogurt
- 1 large egg
- 1/4 cup almond or flax milk coconut, rice, hemp, or soy is also fine
- 2 tsp vanilla extract
- 3/4 cup peanut butter I prefer chunky, but smooth is also fine
- 1 3/4 cup whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chia seeds optional
- Preheat oven to 375 degrees.
- Line a 12 cup muffin tin with muffin liners, or generously grease a muffin tin with coconut oil.
- With a fork or pastry knife, mash up your bananas (no chunks) and add to a medium sized bowl.
- Add honey, maple syrup, yogurt, egg, milk, peanut butter, and vanilla. Whisk together to combine until nice and smooth. Set aside.
- In a large bowl, mix together the remaining ingredients.
- Add wet ingredients to dry. Mix until well combined (no flour pockets).
- Fill muffin cups to about 3/4 full (or more if you have leftover batter).
- Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean.
This recipe was adapted from Sally's Baking Addiction