Peanut Butter Banana Whole Wheat Muffins
Amanda
Healthy Breakfast & Snack Muffins. Made with whole wheat flour, bananas, peanut butter & honey. Filling, delicious & nutritious muffins.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breads &, Muffins
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 - 1 teaspoon cinnamon depending on taste
- 1/4 cup creamy peanut butter
- 1/3 cup oil i use avocado or coconut - use what you prefer
- 2 medium bananas mashed
- 1 1/2 cups milk
- 4 tablespoons raw honey
- crushed walnuts optional
- 1 tablespoon turbinado sugar optional
Preheat oven to 350°
Whisk together flour, baking powder, salt & cinnamon in a mixing bowl.
Using a pastry blender, cut in peanut butter and oil until the mixture is pea sized crumbs.
In a separate bowl, beat together mashed bananas, milk and honey.
Add liquid mixture to flour mixture and stir until combined.
Let mixture rest for about 5 minutes. Stir again.
Spoon batter into greased or paper lined muffin cups. I fill these almost completely (less than a 1/4" space) - they will not rise a whole lot.
If using crushed walnuts, sprinkle on tops before baking. If using turbinado sugar, carefully sprinkle tops about halfway thru baking.
Bake for 15 - 18 minutes or until tops are a light golden brown and set.
Remove from tin and cool on wire rack. Enjoy :)