Healthy Peanut Butter Banana Muffins! Get ready to go bananas over these healthy muffins – they’re nutty, fruity, and dangerously delicious!

Packed with wholesome ingredients, these Healthy Peanut Butter Banana Muffins are a delectable treat for any time of day. The addition of chopped peanuts on top not only enhances the taste but also provides a satisfying crunch with every bite. Whether you’re looking for a wholesome breakfast option or a guilt-free snack, these muffins are sure to satisfy your cravings.

These Healthy Peanut Butter Banana Muffins are delicious, filled with tasty banana and peanut butter flavors. The chopped peanut topping adds a delicious tiny bit of crunch.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.

Hi there, Ameera here!

Looking for the perfect healthy and super tasty muffin recipe? Look no further – these muffins are absolute perfection! Not only are they delicious, but they are also baby and toddler approved (just skip the nuts on top for babies.) Treat your little ones to a nutritious and scrumptious snack that will have them asking for more!

Try making these delightful muffins today!

Tips for Success:

• Flavor Profile: These Healthy Peanut Butter Banana Muffins are delicious, filled with tasty banana and peanut butter flavors. The chopped peanut topping adds a delicious tiny bit of crunch.
• Banana: Use ripe and speckled bananas. We used 4 small bananas.
• Mashing the Bananas: Really mash the bananas well turning them into a pudding-like consistency free of any large lumps. Once thoroughly mashed, measure out 1 1/3 cups + 1 Tablespoon or 11.1 oz. Do not use more than this amount to avoid soggy muffins.
• Maple Sugar (or other dry sugar): We used maple sugar, but coconut sugar or other dry sugars work equally well.
• Maple Syrup: This recipe calls for 1 Tablespoon maple syrup. Dry maple sugar is not overly sweet and this little extra tablespoon of maple syrup does a lot for the flavor and texture of the muffins.
• Natural Peanut Butter: Be sure to use a natural peanut butter that is not thick and clumpy and free of other ingredients, sugars, or oils.
• Whole Wheat Pastry Flour: Whole Wheat flour has a slightly denser texture and has a more pronounced wheat flavor than white flour.
• Whole Wheat Pastry Flour is WFPB: Whole Wheat Pastry Flour is a whole grain flour. It is made from 100% stone ground soft spring wheat It is Whole Food Plant Based as it is made from 100% soft spring wheat berries. It has a lighter texture. We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour.
• Whole Wheat Flour: You can also use whole wheat flour in this recipe. The end product is a slightly denser texture and has a more pronounced wheat flavor.
• Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in.
• Maple Sugar: Maple sugar is dehydrated maple syrup.  It works really well in this recipe.  The maple sugar can be substituted with date sugar.  If your diet permits, coconut sugar is also a good substitute for maple sugar.
• Chopped Peanut Topping: We absolutely loved the chopped peanut topping. Be sure to chop the peanuts very finely, then sprinkle the entire top of the muffins with the finely chopped peanuts.  Do not push them down into the muffins. Note that you will lose a tiny bit of chopped peanuts when removing them from the muffin tin.

Leftovers and Freezing:

Leftovers will generally keep 4 days.  Store in a covered container.

These muffins can be frozen.

Pantry Products:

• Whole Wheat Pastry Flour: We used Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour. Feel free to use your favorite whole wheat pastry flour.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Muffin tin (holds 12 regular sized muffins)

If you try these delicious treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Peanut Butter Banana Muffins

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 17-18 Minutes
• Total Time: 32 Minutes
• Yield: 12 Muffins 1x
• Category: Dessert
• Method: Oven
• Diet: Vegan

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Description

Packed with wholesome ingredients, these Healthy Peanut Butter Banana Muffins are a delectable treat for any time of day.

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Ingredients

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Dry Ingredients:

• 1 2/3 cups (6.7 oz.) whole wheat pastry flour *
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• ¾ cup maple sugar (or dry sugar of choice) *
• 2 Tablespoons flaxseed meal
• ½ sea salt (+/-) *

Wet Ingredients:

• 4 small very ripe bananas, peeled and mashed (1 1/3 cup + 1 Tablespoon or 11.1 oz.) *
• ½ cup natural peanut butter *
• 1 Tablespoon lemon juice
• ½ cup unsweetened plain plant milk
• 2 teaspoon vanilla
• 1 Tablespoon pure maple syrup 

Optional Topping:

• 1 cup peanuts, finely chopped

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Instructions

1. Preheat the oven to 425 F, middle rack.
2. Line the muffin tin with 12 paper liners, set aside.
3. If topping the muffins with chopped peanuts, finely chop now and set aside.
4. Peel the very ripe and speckled bananas, place into a bowl and thoroughly mash into a pudding-like consistency, mashing out any lumps as much as possible. Measure out 1 1/3 cups + 1 Tablespoon (or 11.1 oz.), set aside.
5. Place the all the Dry Ingredients into a large mixing bowl, whisk to combine.
6. Add all the Wet Ingredients (including the mashed bananas) to the dry ingredients and mix thoroughly by hand to incorporate all the ingredients.
7. Carefully spoon the batter into the paper-lined muffin tin, fill nearly up to the top. If topping with chopped peanuts, generously coat the entire top of each muffin with a generous sprinkling of finely chopped peanuts.
8. Place in a 425 F preheated oven for 17 to 18 minutes or until a toothpick comes out clean.
9. Remove from the oven and allow the muffins to cool in the muffin tin for 10 minutes, then remove the muffins and move them to a cooling rack. Allow to cool for 30 minutes, then enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 12 regular-sized muffins

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