Peanut Butter Banana Muffins

Peanut butter and banana – ohhh yeah!! They just go so well together! Don’t you agree? As a result, these Peanut Butter Banana Muffins were the perfect blend of sweet and savoury flavours. Undoubtedly, you will devour them hot and fresh out of the oven as a perfect breakfast addition (I had mine with a side of Italian hard-cooked eggs) and fresh fruit. However, store the rest (if you have any leftover) in the freezer as a Meal Prep Tip!

Freezer Tips!

Planning ahead is a big part of eating well. Therefore, when you are cooking, you want to maximize productivity by batch-baking. This means you are preparing twice as much, which does not take twice as long! Then, you can store your homemade, delectable, muffins in the freezer to enjoy when you are short on time. But be sure to label your baking and also take note that these last in the freezer for about three to four months. You now have flexibility to have healthy and delicious muffins ready when you need them for lunches, snacks or part of breakfast. 

• Serves: 12
• Prep Time: 10 minutes
• Bake Time: 20 minutes

Ingredients:

• 4 mashed ripe bananas, thawed
• ½ cup brown sugar
• 1 egg
• ¼ cup non-hydrogenated margarine or butter
• 1 cup whole-wheat flour
• ½ cup peanut butter
• ¼ cup oats (save some for topping)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp of Kosher salt

Optional: 1/3 cup of dark chocolate chips (save some for sprinkling as topping) 

Directions forPeanut Butter Banana Muffins:

1. Firstly, pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Then, add brown sugar, margarine, peanut butter and 1 slightly beaten egg with mashed bananas and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir.
5. Add chocolate chips and mix gently until combined.
6. Fill paper-lined muffin tins 2/3 full with batter. Sprinkle a few whole oats and chocolate chips (if using) on top of the batter.
7. Finally, bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.

Now it’s your turn! What are your favourite flavour combinations? Are you a batch-baker or do you prepare batches of nutritionally balanced meals? Finally, do you use your freezer to store leftovers for quick and easy options?

Peanut Butter Banana Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These Peanut Butter Banana Muffins are delectable! I promise, you won't go back to regualr banana chocolate chip after these.

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Ingredients

• 4 mashed ripe bananas, thawed
• ½ cup brown sugar
• 1 egg
• ¼ cup non-hydrogenated margarine or butter
• 1 cup whole-wheat flour
• ½ cup peanut butter
• ¼ cup oats (save some for topping)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp of Kosher salt
• Optional: 1/3 cup of dark chocolate chips (save some for sprinkling topping)

Instructions

1. Pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Next, add brown sugar, margarine, peanut butter and 1 slightly beaten egg with mashed bananas and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir.
5. Add chocolate chips and mix gently until combined.
6. Fill paper-lined muffin tins 2/3 full with batter. Sprinkle a few whole oats and chocolate chips (if using) on top of the batter.
7. Finally, bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.