You can feel good about eating one of these muffins for breakfast or an afternoon snack. A lot of muffin recipes are bakery-style sugar-bombs topped with sugar crumbs which are objectively delicious - you just can't have one every day.

I want a muffin that I can eat every day so I've searched for recipes to conjure up a way to make that happen:

• Reduce added sugar, but not so much that it tastes like cardboard
• Swap refined flour for whole-wheat flour, a better source of fiber
• Replace butter with peanut butter, not just for added flavor, but also for the extra protein
• Each muffin has 6g of protein (about the same as an egg)

Recipe

Panut butter banana nut muffins

ask the FOOD GEEK

Print Pin it Rate

Prep Time10 minutes mins

Total Time30 minutes mins

Calories235

Servings12

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Dry-bowl ingredients

• 2 cups whole wheat flour
• 1 Tbs baking powder
• ½ teaspoon salt

Wet-bowl ingredients

• ½ cup peanut butter
• ½ cup brown sugar
• ¾ cup almond milk
• 1 teaspoon vanilla extract
• 3 bananas

Add ins

• ½ cup chopped walnuts

Instructions

Prep

• Preheat oven to 375. Grease a muffin pan (no need for paper cups, the muffins slide out nicely). Get out 1 large mixing bowl and 2 medium ones.
• Mash bananas in one of the medium bowls. Chop walnuts.

Dry Ingredients - Large bowl

• Mix together the flour, baking powder and salt in the large bowl.

Wet ingredients - Medium bowl

• Mix together the peanut butter and brown sugar until creamy. Stir in the milk, mashed bananas, and vanilla until combined.

Pour wet ingredients into the large dry-ingredient bowl

• Pour the wet ingredients into the flour-mixture bowl and stir just until combined. Overmixing creates tough muffins, so don't do that. Fold in walnuts if using.

Bake!

• Scoop batter into the muffin tin to make 12 muffins. Bake for 18-22 minutes, until a toothpick comes out clean. Let cool slightly before eating.

Nutrition

Nutrition Facts

Panut butter banana nut muffins

Serving Size

 

1 g

Amount per Serving

Calories

235

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

0

g

0

%

Sodium

 

271

mg

12

%

Fiber

 

2

g

8

%

Sugar

 

14

g

16

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!

Recipe notes

• Type of peanut butter: I've tried this with Jif and with natural, organic peanut butter. Either can be used, they are interchangeable.
• Almond milk: other nut milks, or even regular milk can be used.
• Bananas: I typically use 3 medium bananas. I've made this with slightly more banana mash and it turns out the same, so you don't have to worry about being exact here. You can also roast the bananas before mashing them to bring out a little more of their sweetness and reduce the brown sugar by a bit.
• Chocolate chips: you can add in chocolate chips, or swap them out with the walnuts. Dark-chocolate Ghirardelli chips are my favorite go-to - hey, they have antioxidants, right?
• Riff on it: Replacing some of the flour for oats could be quite tasty! Also, try adding a little cinnamon to the batter.