Ingredients
Scale
- 2–3 very ripe bananas
- ½ cup natural creamy peanut butter
- 2 large eggs
- 1 tsp baking soda
- Pinch of salt
- Optional: 1 tsp vanilla extract
- Optional: Sprinkle of cinnamon
- Optional: Drizzle of honey or maple syrup
- Optional Add-ins: Mini chocolate chips, chopped nuts, flaxseed, chia, raspberry jam swirl
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a blender or food processor, combine bananas, peanut butter, eggs, baking soda, salt, and any optional ingredients. Blend until smooth (about 20–30 seconds).
- Fold in chocolate chips, chopped nuts, or other add-ins by hand.
- Pour batter into muffin cups, filling about ¾ full.
- Bake for 18–22 minutes until tops are golden and a toothpick comes out clean.
- Let muffins cool for 10–15 minutes before removing and serving.
Notes
Store muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Freeze individually wrapped muffins for up to 3 months. Reheat in the microwave for 20–30 seconds or in the oven at 300°F for 8–10 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg