Introduction
Are you looking for a delicious, easy-to-make treat that is perfect for breakfast, snack, or dessert? Look no further than these peanut butter banana bread muffins! Not only are they moist, fluffy, and packed with flavor, but they are also incredibly simple to make. With just a few ingredients and a little bit of time, you can whip up a batch of these muffins that will satisfy your cravings and impress your taste buds. So, let’s get started!
Ingredients
– 1 cup all-purpose flour – 1/2 cup rolled oats – 1/2 cup peanut butter – 1/2 cup mashed ripe bananas (about 2 medium bananas) – 1/2 cup brown sugar – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1/2 cup milk – 1/4 cup vegetable oil – 1 egg – 1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with 12 muffin cups. 2. In a large bowl, whisk together flour, oats, baking powder, baking soda, and salt. 3. In a separate bowl, beat peanut butter, mashed bananas, brown sugar, milk, vegetable oil, egg, and vanilla extract until smooth. 4. Combine the wet and dry ingredients, stirring until just combined. Do not overmix. 5. Spoon the batter into the muffin cups, filling each about 2/3 full. 6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 7. Let the muffins cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.
Nutritional Information
– Serving size: 1 muffin – Calories: 220 – Total fat: 11g – Saturated fat: 2g – Cholesterol: 15mg – Sodium: 220mg – Total carbohydrates: 26g – Dietary fiber: 2g – Sugars: 11g – Protein: 5g
Cooking Time
Preparation Time: 15 minutes Cook Time: 18-20 minutes Total Time: 35 minutes
Equipment
– Muffin tin – Muffin cups – Large mixing bowl – Small mixing bowl – Whisk – Mixing spoon – Measuring cups and spoons
Serving Suggestions
These peanut butter banana bread muffins are perfect on their own or with a cup of coffee or tea. You can also serve them with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.
Variations
– Chocolate chips: Add 1/2 cup of chocolate chips to the batter for a decadent twist. – Nuts: Stir in 1/2 cup of chopped nuts, such as walnuts or pecans, for some added crunch. – Cinnamon: Mix 1 tsp of ground cinnamon into the batter for a warm, cozy flavor. – Streusel topping: Combine 1/4 cup of brown sugar, 1/4 cup of rolled oats, and 2 tbsp of melted butter to make a streusel topping. Sprinkle it on top of the muffins before baking.
Substitutions
– Flour: You can use whole wheat flour instead of all-purpose flour for a healthier option. – Peanut butter: If you prefer, you can use almond butter, cashew butter, or any other nut butter instead of peanut butter. – Milk: Any type of milk will work in this recipe, including dairy-free options like almond milk, soy milk, or oat milk. – Brown sugar: You can substitute granulated sugar or coconut sugar for brown sugar if needed. – Oil: Vegetable oil can be replaced with melted coconut oil or melted butter.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To thaw, simply leave them at room temperature for a few hours or microwave them for 30 seconds.
Tips
– Be sure to use ripe bananas for maximum flavor and sweetness. – Do not overmix the batter, as this can result in tough, dense muffins. – You can use a cookie scoop to easily portion out the batter into the muffin cups. – If you want a smoother texture, you can blend the oats in a food processor or blender before adding them to the batter.
Notes
– This recipe makes 12 muffins. – You can easily double the recipe to make 24 muffins. – These muffins are best enjoyed fresh, but can be stored and reheated as needed.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Simply use gluten-free all-purpose flour and certified gluten-free oats.
Can I use crunchy peanut butter instead of creamy?
Yes, you can use either creamy or crunchy peanut butter, depending on your preference.
Can I make these muffins vegan?
Yes! To make these muffins vegan, you can substitute the egg with a flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water) and use a non-dairy milk.
Personal Thoughts
These peanut butter banana bread muffins are one of my all-time favorite treats. They are so easy to make and always turn out perfectly moist and flavorful. I love the combination of peanut butter and banana, and the oats add a nice texture and heartiness. Plus, they are relatively healthy compared to other muffin recipes, so I don’t feel too guilty indulging in one (or two) for breakfast or a snack. I highly recommend giving these muffins a try – I promise they won’t disappoint!