Peanut butter & whole wheat banana muffins

Peanut butter banana muffin made with whole wheat flour.

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Peanut butter & whole wheat banana muffins

Whole wheat flour makes the muffins taste nuttier and have a better texture because it absorbs more liquid.

Prep Time10

Cook Time20

Batter resting time10

Total Time40

Servings: muffins

Calories: 204kcal

Ingredients

Dry-bowl ingredients

2 cups whole wheat flour 8.5 ounces
1 Tbs baking powder
½ teaspoon salt
½ teaspoon cinnamon

Wet-bowl ingredients

½ cup peanut butter creamy or natural
½ cup brown sugar
¾ cup whole milk almond and oat milk also work
1 teaspoon vanilla extract
3 bananas 1 to 1.25 cups mashed

Optional add ins

½ cup chopped walnuts

Instructions

Prepare

Preheat oven to 375℉ (see note). Grease a muffin pan (no need for paper cups, the muffins slide out nicely). Get out 2 mixing bowls.
If using, chop walnuts.

Wet ingredients - Large bowl

Mash bananas in the larger mixing bowl. Add in the peanut butter and brown sugar until combined. Stir in the (ideally room temp) milk and vanilla until combined.
If the peanut butter isn't evenly distributing, try a quick zap (5-10 seconds) in the microwave. Don't overheat or you can ruin the peanut butter texture). All you need is the batter to be well mixed or the final texture can be off.

Dry Ingredients - medium bowl

Mix together the flour, baking powder, cinnamon, and salt.
Pour the dry ingredients into the banana mixture bowl, and stir just until combined. Over-mixing creates tough muffins, so don't do that. Fold in walnuts if using.
Let the batter rest for 10-15 minutes so the flour can hydrate. This makes for a more tender muffin without graininess.

Bake at 375℉ until 200-205℉

Scoop batter into the muffin tin, filling close to the top. Bake for 18-22 minutes until the internal temperature is 200-205℉. Let cool for at least 10 minutes before eating (for the best texture).
If you under bake them, they will be gummy. I don't have good luck with the toothpick test and always use an instant read thermometer when baking these days.

Notes

Whole wheat flour adds a nutty flavor to pair with the peanut butter and has a good texture. But you can sub in some or 100% all-purpose flour (equal amounts).

Peanut butter: both store-bought regular brands and natural peanut butter work. If using natural, be sure to stir really well before measuring it out.

Oven temperature: some recipes start the oven at 425℉ and bake for 5 minutes before reducing to 350℉ for the remainder. This is meant to give the muffins a quick initial lift. I've found that cooking at 375℉ for the whole time yields similar results.

Nutrition is calculated without optional walnuts. If you include a half-cup, it adds 32 calories per muffin.

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Nutrition