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Healthy Peanut Butter Banana Muffins Recipe

Healthy Peanut Butter Banana Muffins Recipe

These healthy peanut butter banana muffins are a delightful treat, perfect for breakfast or a snack. Made with a blend of plain and wholemeal flours, ripe bananas, natural peanut butter, and a touch of muscovado sugar, they are moist, flavourful, and surprisingly wholesome. Easy to prepare, they come out golden brown with a lovely domed top, offering a comforting blend of sweet and nutty notes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 250 g plain flour
  • 100 g wholemeal flour
  • 100 g light muscovado sugar or demerara sugar
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon fine sea salt
  • 3 large very ripe bananas, mashed (approximately 300g)
  • 120 g natural smooth peanut butter
  • 80 ml neutral oil such as rapeseed or sunflower oil, plus extra for greasing
  • 1 large free-range egg lightly beaten
  • 180 ml milk dairy or a dairy-free alternative like oat or almond milk
  • 1 teaspoon vanilla extract
  • Optional: 50g dark chocolate chips or chopped unsalted peanuts for topping

Method
 

  1. Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line a 12-hole muffin tin with paper cases or lightly grease each hole with a little oil. This preparation ensures your muffins will release beautifully once baked.
  2. In a large mixing bowl, combine the dry ingredients: plain flour, wholemeal flour, light muscovado sugar, baking powder, bicarbonate of soda, and salt. Whisk them together until they are thoroughly combined and no lumps of baking powder are visible, creating a uniform, pale sandy mixture.
  3. In a separate, medium-sized bowl, mash the very ripe bananas until they are mostly smooth with a few small lumps remaining – this adds lovely texture. Then, add the natural smooth peanut butter, neutral oil, lightly beaten egg, milk, and vanilla extract. Whisk these wet ingredients together until they form a creamy, light brown mixture, smelling distinctly of banana and vanilla.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or a wooden spoon, gently fold them together. Mix just until the flour streaks have disappeared and the batter is just combined. Avoid overmixing, as this can lead to tough muffins; the batter should still look slightly lumpy, a pale golden colour, and quite thick.
  5. Divide the batter evenly among the 12 prepared muffin cases. Each case should be about two-thirds full. If you’re adding optional chocolate chips or chopped peanuts, sprinkle them over the top of the batter in each case now. This will give them a lovely, slightly crunchy finish.
  6. Bake for 20-22 minutes, or until the muffins are golden brown on top, firm to the touch, and a skewer inserted into the centre of a muffin comes out clean. You'll notice a wonderful sweet, nutty aroma filling your kitchen as they bake. Once done, the tops will have a beautiful, slightly domed appearance.

Notes

Ensure bananas are very ripe for the best flavour and sweetness. Avoid overmixing the batter to keep the muffins tender. For an extra touch, sprinkle with dark chocolate chips or chopped peanuts before baking. Muffins can be stored at room temperature in an airtight container for up to 3 days, or frozen for longer storage.