Ingredients
3 large ripe bananas (about 1 ½ cups mashed)
½ cup creamy natural peanut butter
⅓ cup pure maple syrup or honey
2 large eggs
¼ cup milk of choice
1 teaspoon pure vanilla extract
1 ¾ cups old-fashioned rolled oats
1 cup whole wheat flour or all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup mix-ins like chocolate chips or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, mash the ripe bananas with a fork until smooth. Add the peanut butter, maple syrup, eggs, milk, and vanilla extract. Whisk until the mixture is well combined and smooth.
Add the rolled oats, flour, baking soda, cinnamon, and salt directly to the wet ingredients. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix. If using, fold in your chosen mix-ins.
Divide the batter evenly among the 12 prepared muffin cups, filling each nearly to the top.
Bake for 18-22 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Banana Ripeness: The riper your bananas, the sweeter and more flavorful your muffins will be.
Peanut Butter: Use a natural, drippy peanut butter for best results. Avoid using hardened or overly thick peanut butter, as it can make the batter dense.
Storage: Store cooled muffins in an airtight container at room temperature for 2 days, in the refrigerator for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 215 kcal
- Sugar: 11g
- Sodium: 215mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 31mg