Banana Peanut Butter Breakfast Muffins: easy, delicious, soft and moist. Make them ahead and freeze them for busy mornings!
- 130 grams (1 cup+ 1 tablespoon) whole wheat flour
- 130 grams (1 cup + 1 tablespoon) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large bananas mashed
- 180 ml (3/4 cup) skim milk
- 2 eggs
- 55 grams (1/4 cup) brown sugar
- 3 1/2 tablespoons honey
- 3 tablespoons creamy peanut butter
Preheat the oven to 175 degrees C (350 degrees F). Spray the cavities of a non-stick muffin pan with cooking spray or grease and flour.
In a large bowl whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon.
In a medium bowl whisk together the mashed bananas, milk, eggs, brown sugar, honey, and peanut butter.
Add the wet ingredients to the dry ingredients, stirring gently until combined. Do not over-mix!
Scoop the batter into the prepared muffin pan, approximately 3/4 of the way full.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the banana peanut butter breakfast muffins to cool in the pan for about 10 minutes before removing and placing on a rack to cool completely.
© as easy as Apple Pie. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe
Calories: 175, Fat: 2.9g, Saturated Fat: 0.7g, Cholesterol: 28mg, Sodium: 128mg, Carbohydrates: 33.1g, Fiber: 1.5g, Sugar: 13.5g, Protein: 4.8g
Did you make this recipe?
Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!