Deliciously Easy Peanut Butter Banana Muffins for Any Time

These EASY Peanut Butter Banana Muffins are a quick, healthy snack perfect for anyone. Fluffy, moist, and naturally sweetened with ripe bananas.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

3 pieces Ripe Bananas The riper, the better for natural sweetness
1 cup Almond Flour Can substitute with oat flour
1 piece Egg Use a flax egg for a vegan option
1 teaspoon Baking Powder Ensure it’s fresh for the best rise
1 quarter cup Maple Syrup Reduce quantity if bananas are very ripe
1 cup Chocolate Chips Optional but recommended for flavor

Equipment

muffin tin
mixing bowl
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper muffin liners.
Mash the ripe bananas in a mixing bowl until smooth. Add the egg and maple syrup, whisking until well combined.
In a separate bowl, whisk the almond flour and baking powder together.
Gradually mix the dry ingredients into the wet ingredients, folding gently. Optionally, fold in chocolate chips.
Fill the muffin tins about two-thirds full with the batter.
Bake for 15-20 minutes. Check for doneness with a toothpick at 15 minutes.
Let the muffins cool for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days, or freeze for up to 2 months for optimal freshness.

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