Why Peanut Butter Banana Muffins Are Great
Peanut butter and banana is a classic flavor combination that always hits the spot, and these Peanut Butter Banana Muffins are no exception. They’re easy to make, incredibly moist and fluffy, and packed with just the right amount of peanut butter and banana flavors. Plus, they’re perfect for breakfast, a snack or as a lunchbox treat.
Ingredients
For this recipe, you will need:
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) creamy peanut butter
- 2 ripe bananas, mashed
- 1/2 cup (120ml) milk
- 1 large egg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cooking Steps
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the peanut butter, mashed bananas, milk, and egg until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Using an ice cream scoop or spoon, fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- For a vegan version, substitute the egg with 1/4 cup unsweetened applesauce or mashed banana and use a plant-based milk.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and add 1/2 tsp xanthan gum.
- For a chocolate twist, add 1/2 cup semi-sweet chocolate chips to the batter.
- For a crunchy texture, add 1/2 cup chopped peanuts or walnuts to the batter.
Enjoy your Peanut Butter Banana Muffins warm or at room temperature with a glass of milk or a cup of coffee. They also make a great snack or a lunchbox treat!
FAQ
Can I use a different type of nut butter instead of peanut butter?
Yes, you can use any type of nut butter you prefer. Almond butter, cashew butter or hazelnut butter would all work well in this recipe.
Can I use a sugar substitute instead of regular sugar?
Yes, you can use a sugar substitute such as stevia or erythritol in place of regular sugar. However, the texture and taste of the muffins may be slightly different.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour to make these muffins gluten-free.
Can I freeze these muffins?
Yes, you can freeze these muffins for up to 3 months. Make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag.
Can I add chocolate chips to these muffins?
Yes, you can add chocolate chips to these muffins for an extra treat. Simply fold in 1/2 cup of chocolate chips with the dry ingredients before adding the wet ingredients.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg and a non-dairy milk such as almond milk.
Can I use ripe plantains instead of bananas?
Yes, you can use ripe plantains in place of bananas for a slightly different flavor. Make sure to mash them well before adding them to the batter.
Can I use a different type of milk instead of cow’s milk?
Yes, you can use any type of milk you prefer such as almond milk, soy milk or coconut milk.
How many muffins does this recipe make?
This recipe makes 12 muffins.
How long will these muffins stay fresh?
These muffins will stay fresh for up to 3 days if stored in an airtight container at room temperature.
