PB Banana Muffins
These Peanut Butter & Banana Muffins are the perfect combination of soft, fluffy texture and deliciously nutty flavour. Made with ripe bananas and creamy peanut butter, they're naturally sweet, wonderfully moist and incredibly easy to prepare. Whether you're looking for a quick breakfast, an afternoon snack or something sweet to enjoy with your coffee, these homemade muffins are guaranteed to satisfy your cravings.
The ripe bananas provide natural sweetness and moisture, while the peanut butter adds a rich, nutty flavour that complements every bite. A touch of honey enhances the sweetness without needing too much added sugar, making these muffins a lovely alternative to traditional bakery treats.
One of the best things about this recipe is its simplicity. With just a handful of everyday ingredients and minimal preparation time, you can have a batch of freshly baked muffins ready in under 30 minutes. They're also perfect for meal prepping, lunchboxes or enjoying on busy mornings.
For an extra indulgent twist, add a handful of dark chocolate chips or chopped nuts to the batter. Delicious served warm or at room temperature, these Peanut Butter & Banana Muffins are a wholesome, comforting treat that the whole family will love.
PB Banana Muffins
Recipe details
Ingredients
- 2 large ripe bananas, mashed
- 120g creamy peanut butter
- 2 medium eggs
- 60ml honey or maple syrup
- 60ml milk of choice
- 1 tsp vanilla extract
- 180g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp ground cinnamon
- Pinch of salt
- 50g dark chocolate chips (optional)
Instructions
- Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases or lightly grease it.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few small lumps for texture.
- Add the peanut butter, eggs, honey, milk and vanilla extract to the mashed bananas. Whisk until smooth and well combined.
- In a separate bowl, combine the flour, baking powder, bicarbonate of soda, cinnamon and salt. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Divide the batter evenly between the 12 muffin cases, filling each approximately three-quarters full. Sprinkle with chocolate chips or chopped nuts if desired.
- Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.
Comments
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Ounces or cups???