Peanut Butter Banana Muffins
Healthy (but delish) peanut butter banana muffins are soon to be on repeat in your home... With minimal prep, the simple ingredients go from your blender, to a muffin tin, into your oven, and to your mouth in just about 30 minutes!
Servings: muffins
Ingredients
- ¾ cup all-natural creamy peanut butter
- 3 medium ripe bananas
- 2 eggs
- 3 tablespoons honey
- 1 ½ cups old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin or line with muffin cups. (See: how to make DIY cupcake liners)
- Layer all of the ingredients (except the chocolate chips) in your blender jar, starting with the peanut butter, bananas, eggs, and honey, followed by the rolled oats, baking powder, cinnamon and salt. Place the lid on top and blend until well combined.
- Add about ¾ of the chocolate chips to the blender and pulse briefly to combine.
- Use a large cookie scoop to portion the batter into the prepared muffin tin. Sprinkle the remaining chocolate chips over the top of each muffin.
- Bake for 20 minutes. Remove from oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
*I specifically chose a natural creamy peanut butter for this recipe because of its thinner consistency. Look for a variety that needs to be stirred before using, ideally made with just peanuts and salt.
Nutrition
Serving: 1muffin | Calories: 246kcal | Carbohydrates: 29g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 31mg | Sodium: 178mg | Fiber: 4g | Sugar: 15g
