Ingredients
- 2 large (or 3 medium) ripe bananas, peeled and mashed
- ¼ cup pure maple syrup
- 2 Nellie’s Free Range Eggs
- ½ cup whole milk
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour (whole wheat pastry flour recommended)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½-1 cup chocolate chips (optional)
Serv. Size: 1 muffin, Servings: 12 muffins
Amount Per Serving
- Calories 80
- Total Fat 3.5g (4% DV)
- Sat. Fat 1.5g (8% DV)
- Trans Fat 0g
- Cholest. 10mg (3% DV)
- Sodium 70mg (3% DV)
- Total Carb. 11g (4% DV)
- Fiber 1g (4% DV)
- Sugars 5g
- Protein 2g
- Vitamin D 0.1mcg (0% DV)
- Calcium 20mg (2% DV)
- Iron 0.4mg (2% DV)
- Potassium 70mg (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 12 muffins or 24 mini muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 12 muffins or 24 mini muffins
Ingredients
- 2 large (or 3 medium) ripe bananas, peeled and mashed
- ¼ cup pure maple syrup
- 2 Nellie’s Free Range Eggs
- ½ cup whole milk
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups whole wheat flour (whole wheat pastry flour recommended)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½-1 cup chocolate chips (optional)
Serv. Size: 1 muffin, Servings: 12 muffins
Amount Per Serving
- Calories 80
- Total Fat 3.5g (4% DV)
- Sat. Fat 1.5g (8% DV)
- Trans Fat 0g
- Cholest. 10mg (3% DV)
- Sodium 70mg (3% DV)
- Total Carb. 11g (4% DV)
- Fiber 1g (4% DV)
- Sugars 5g
- Protein 2g
- Vitamin D 0.1mcg (0% DV)
- Calcium 20mg (2% DV)
- Iron 0.4mg (2% DV)
- Potassium 70mg (2% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Kid & Mom-Approved: Peanut Butter Banana Muffins
These muffins are so easy to whip up that you'll be baking a batch every week (we won't tell if it's more!). And the best part? They're packed with wholesome goodness, made with whole wheat and sweetened without any of that refined sugar nonsense. Forget those ordinary muffins – we're talking bakery-style soft and fluffy, with every bite bursting with that oh-so-good banana and peanut butter. They're perfect for a quick breakfast, a midday pick-me-up, or even a sneaky-good dessert.
And you know we wouldn't have it any other way than using the best ingredients. That's why we crack in Nellie's Free Range Eggs. They bring that extra-special richness and goodness that only comes from healthy, free-roaming hens!
Instructions
- Preheat oven to 375°F degrees. Spray a muffin pan with nonstick spray or line muffin cups with liners. Set aside.
- In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth.
- In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in chocolate chips if using. Do not overmix.
- Evenly distribute the batter between muffin cups. Use a tablespoon disher or small ice cream scoop to make it easy.
- Bake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean (Mini muffins will cook faster!).
- Store in the refrigerator in an airtight container for 3-5 days.
Notes
Chocolate chips are optional – the muffins are delicious, with or without them. We like to make half the batch without chocolate chips and add them to the bowl before portioning the second half of the batter. In that case, use only ½ cup chocolate chips.
These muffins freeze very well! To thaw, leave out on a countertop for 1-2 hours or microwave at half power for 2 minutes.
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