I have 3 browning bananas on the counter… That could either mean banana bread or muffins! Many of my clients say they don’t bother eating fruit because it goes bad so quickly. Well I say take advantage of over-ripened fruit. You can add it to baked goods, make them into syrups/sauces, or freeze them for smoothies!
Today though, I am making muffins. These muffins are sweetened with banana and a touch of pure maple syrup. There is no refined sugar in this recipe so they are great for babies, toddlers, or well anyone! Wes is a big fan of these muffins. They are perfect for a snack or as breakfast with some fruit.
The combination of peanut butter and banana has to be one of my favorite flavor combos. I think they pair so well with the sweetness of the banana and salty, nutty flavor of the peanut butter. Add some crispy bacon and we could call these the Elvis Presley muffins. That actually sounds pretty good…. Hmmm.. I may be on to something!
The Recipe
The Wet Ingredients
Start by mashing 3 ripe bananas with a fork or potato masher. Because the bananas are the major source of sweetness in this recipe, it is very important that they are definitely ripe. The sweeter the better.
Mix in 1/3 cup of natural peanut butter. You may heat it up to help with mixing but I found it was easy enough to incorporate as-is. Next, mix in the egg, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract, and 1/3 cup of milk.
The Dry Ingredients
In a separate bowl, add 1 1/2 cups of flour. I used whole grain flour (mixture of oat flour and whole wheat flour), but feel free to use all oat flour or all purpose flour if you prefer. They will all work just as well.
To the flour, add 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
Fold dry ingredients into wet ingredient until just combined. Do not over-mix.
Baking
Preheat oven to 350 degrees F. Line muffin tin with 12 liners (paper or silicone). Evenly distribute batter into the 12 cups.Bake for 18-20 minutes.
Silicone Liners
I am so obsessed with using my silicone muffin tin liners. If you often bake muffins or cupcakes and you haven’t gotten silicone liners you are missing out! The muffins, cupcakes, or even egg cups just pop right out of these babies!
Because I love the silicone liners so much here are 3 more reasons you need to invest in some of these!:
- You can use them in your cars! Place them in the cup holder to collect change, cheerios, or whatever else may end up in those things! They are so much easier to clean than the actual holder.
- Use them to open cans or bottles. Silicone is grippy, so it makes it easy to open those impossible bottles!
- They are great for your kid’s snack time! Fill the cups with a few different snacks. This makes it so colorful and fun!
Toppings
Some additional toppings that I think would be great on these muffins are:
- Peanuts
- Walnuts
- Bacon
- Chocolate chips
Things You May Need
Nutrition Scoop
These muffins have so many great nutrition benefits! The flour I used was a mixture of oat flour and whole wheat flour, making them higher in fiber. They also have a good source of protein from the peanut butter. Fiber and protein are important to avoid sugar spikes and keep you fuller for longer. Fiber is also great for GI health and inflammation.
This recipe is sweetened by bananas and a touch of pure maple syrup so there is no added refined sugars. This makes it perfect for all ages!
Enjoy!
-Hungry Momma
Hungry Momma Nutrition
Yields 12 Muffins
Serves 12
These muffins are sweetened with ripened bananas and a touch of pure maple syrup. The peanut butter gives these muffins a punch of protein and the whole grain flour increased the fiber content. They are perfect for a snack or breakfast.
8 minPrep Time
20 minCook Time
28 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 3 medium bananas
- 1/3 cup natural peanut butter
- 1/4 cup pure maple syrup
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups whole grain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line muffin tins with 12 cups.
- Mash bananas with fork or potato masher. Mix in peanut butter, maple syrup, skim milk, egg, and vanilla extract.
- In a separate bowl, mix together flour, baking powder, baking soda, and salt. Fold into the wet ingredients until combined.
- Evenly distribute batter into 12 cups. Bake at 350 degrees F for 18-20 minutes.
Calories
Fat
Carbs
Protein
2 Comments
Cate - West Magnolia Charm
March 25, 2019 at 5:38 pm these look delicious! I'm in for anything with peanut butter!!admin
March 28, 2019 at 9:19 pm Thank you! Peanut butter makes everything better!