Peanut Butter, Banana, and Honey Muffins
Recipe from Two Peas and Their Pod
These healthy muffins are easy to make and great for breakfast or snack time. They freeze well too!
Servings: 15 muffins
- 2 cups white whole-wheat flour (can use all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas (about 1 3/4 cup mashed)
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 1 tablespoon coconut oil, melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup natural creamy peanut butter
- 1/2 cup almond milk or buttermilk
- Turbinado sugar, for sprinkling on muffins before baking, optional
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Peel the bananas and mash with a fork until smooth. Place the mashed bananas in the bowl of a stand mixer. Add the brown sugar, honey, coconut oil, egg, vanilla and beat until combined. Add in the peanut butter and beat until smooth. Add the flour mixture and milk alternately, starting and ending with the flour. Mix until just combined. Don't overmix.
Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 20-22 minutes. Transfer to wire rack to cool. We like to serve the muffins with peanut butter and a drizzle of honey. Store, covered, at room temperature for up to 3 days.
Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.
Calories: 152kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 187mg | Potassium: 198mg | Fiber: 3g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg