Peanut Butter & Honey Banana Muffins are deliciously moist and combine all of your favorite classics: peanut butter, honey, and bananas. Feel good about baking these for a nutritious alternative to breakfast cereal!
Peanut Butter and Honey Banana Muffins are delectably wet, and are improved with nectar, bananas, and maple syrup. You presumably have the fixings available at the present time! This child agreeable tidbit or breakfast makes certain to be a hit with the whole family.
As a nutritionist, I am continually looking for inventive and sound approaches to get my children amped up for breakfast. They love cereal, however it’s not the most ideal choice to begin the day. These Peanut Butter biscuits are certainly something they get amped up for! I’m additionally happy these pack in a nice measure of protein and fiber.
I love this formula since I can make a huge clump, and freeze the extras to last us for a few morning meals. These additionally make extraordinary lunchbox treats, bites, dessert, or whatever. They likewise consolidate chia seeds for an additional wholesome lift. Since I like to add chia seeds to pretty much all that goes in the broiler (absolutely optional).My most loved approach to serve these (and my children most loved approach to eat them), is straightforwardly warm out of the stove. My children additionally love to spoon some more peanut butter or spread on top. Why not?
You can store in the cooler for up to a couple of months. I love this alternative, and afterward pulling out at whatever point it’s a bustling morning and we need a speedy breakfast. You can likewise store in a water/air proof holder at room temperature for up to 5 days.Are you slobbering yet?? Feel free to, intrigue your family with these. They won’t be frustrated!
Ingredients
- 2 large ripe bananas
- 3/4 cup peanut butter I prefer chunky, but smooth is also fine
- 1/2 cup Plain Greek Yogurt
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup almond or flax milk coconut, rice, hemp, or soy is also fine
- 1 large egg
- 2 tsp vanilla extract
- 1 3/4 cup all purpose flour or whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chia seeds optional
Instructions
- Preheat oven to 375 degrees. Line a 12 cup muffin tin with muffin liners, or generously grease a muffin tin with cooking spray.
- With a fork or pastry knife, mash up your bananas (no chunks) and place in a large bowl. Add peanut butter, honey, maple syrup, yogurt, milk, egg, and vanilla extract. Beat with an electric mixture until smooth. Set aside.
- In a medium bowl, mix together the remaining (dry) ingredients. Add the dry ingredients to the wet, and mix with a rubber spatular until well combined and the flour pockets have disappeared.
- Fill muffin cups to about 3/4 full (or more if you have leftover batter).
- Bake for 15-18 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Mine take right around 16 minutes!
