Skinny Peanut Butter Banana Muffins Recipe

Skinny Peanut Butter Banana Muffins Recipe

How To Make Skinny Peanut Butter Banana Muffins

Whip up a batch of soft and moist snacks with this banana muffins recipe! They have all the sweetness of honey and nuttiness of peanuts for a sweet treat.

Preparation: 10 minutes
Cooking: 17 minutes
Total: 27 minutes

Serves:

Ingredients

  • 2large bananas,(about 1 cup), ripe, mashed with no chunks
  • ¼cuphoney,or pure maple syrup
  • ¼cupdark brown sugar,packed
  • ½cupplain Greek yogurt,or regular yogurt, any flavor/fat content
  • 1large egg
  • cupunsweetened almond milk,or cow’s milk, soy milk, rice milk
  • ½cupcreamy peanut butter,or non-oily natural style
  • 2tsppure vanilla extract
  • cupswhite whole wheat flour,spooned and leveled, *
  • 1tspground cinnamon
  • 1tspbaking soda
  • 1tspbaking powder
  • ¼tspsalt
  • cupmini chocolate chips,optional
  • ¼cupcreamy peanut butter,melted, optional

Instructions

  1. Preheat the oven to 425 degrees F. Spray 12-count muffin pan with nonstick spray. Set aside.

  2. In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined. Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.

  3. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.

  4. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. **

  5. Fill the muffin cups practically all the way to the top. Between ¾ full and all the way full.

  6. Bake for 5 minutes at 425 degrees F. Keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.

  7. Drizzle muffins with melted peanut butter, serve, and enjoy!

Recipe Notes

  • *Or an even mix of whole wheat and all-purpose flour.
  • **Try not to over-stir the muffin batter or the muffins will have a tough texture. Stir as little as possible until no flour pockets remain.
  • Muffins stay fresh at room temperature for 3 days.

Nutrition

  • Calories: 260.43kcal
  • Fat: 11.36g
  • Saturated Fat: 3.22g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 4.59g
  • Polyunsaturated Fat: 2.40g
  • Carbohydrates: 35.27g
  • Fiber: 3.60g
  • Sugar: 17.66g
  • Protein: 7.91g
  • Cholesterol: 18.03mg
  • Sodium: 208.60mg
  • Calcium: 79.11mg
  • Potassium: 254.56mg
  • Iron: 1.26mg
  • Vitamin A: 7.38µg
  • Vitamin C: 2.05mg
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