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.
Preheat the oven to 425 degrees F. Spray 12-count muffin pan with nonstick spray. Set aside.
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.
In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.
Pour the wet ingredients into the dry ingredients and lightly whisk until combined. **
Fill the muffin cups practically all the way to the top. Between ¾ full and all the way full.
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.
Drizzle muffins with melted peanut butter, serve, and enjoy!
- *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.
- 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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