Banana Peanut Butter Breakfast Muffins: easy, delicious, soft and moist. Make them ahead and freeze them for busy mornings! No butter, no oil
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5 from 1 vote
Banana Peanut Butter Breakfast Muffins
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
 
Author: as easy as apple pie
Course: Muffins
Servings:12 muffins

Banana Peanut Butter Breakfast Muffins: easy, delicious, soft and moist. Make them ahead and freeze them for busy mornings!

Ingredients
  • 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
Instructions
  1. 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.
  2. In a large bowl whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon.
  3. In a medium bowl whisk together the mashed bananas, milk, eggs, brown sugar, honey, and peanut butter.
  4. Add the wet ingredients to the dry ingredients, stirring gently until combined. Do not over-mix!
  5. Scoop the batter into the prepared muffin pan, approximately 3/4 of the way full.
  6. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  7. 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.
  8. Enjoy!
Notes

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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

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