Peanut Butter Banana Muffins (Eggless and Whole Wheat)

Peanut Butter Banana Muffins are eggless, tender, moist, and fluffy. These healthy whole wheat muffins are a delicious combination of peanut butter, banana, maple syrup, and optional chocolate chips!

These muffins are cinnamon-spiced, lightly sweetened, loaded with peanut butter, and moist from ripe bananas. Peanut Butter Banana Muffins are protein-packed, whole-wheat, eggless, and filling.

Jump to:

• About Peanut Butter Banana Muffins
• Why You Will Love These Muffins
• Ingredients
• Step by Step Directions
• Serving Suggestions
• Storing Suggestions
• Substitutions
• More Eggless Muffins
• Recipe Card

About Peanut Butter Banana Muffins

I just love these wholesome muffins; they are absolutely delicious and full of flavors. I adore the combination of banana, peanut butter, and maple syrup. And to make this combination more exciting, I have added mini chocolate chips.

These are whole wheat muffins, but they are fluffy, moist, and tender. The moisture comes from the right amount of ripe bananas and yogurt. Peanut Butter Banana Muffins are naturally sweetened with banana and maple syrup. I have also added ¼ cup brown sugar to provide the necessary sweetness to the muffins.

Making these muffins is easy and does not require any fancy ingredients. Also, you can bring a variation to these muffins by adding your favorite elements.

Ingredients

1. Whole Wheat Flour: It is essential to measure the flour correctly for the light and fluffy muffins. Use a kitchen scale for the best practice. If measuring with a cup method, make sure to fluff or sift the whole wheat flour. Then use a spoon to fill the cup and level it off using a knife.
2. Baking Powder and Baking Soda: They are essential as leavening agents and make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
3. Salt: It adds contrast to sweet muffins and helps to elevate the flavors.
4. Ground Cinnamon: I have added a teaspoon of ground cinnamon in the batter, but you can add more or less as per your preference.
5. Bananas: It is essential to use ripe bananas for their natural sweetness and moisture. Use two large ripe bananas, and that will be about one cup of mashed bananas.
6. Maple Syrup: Use pure maple syrup for the best flavors and sweetness.
7. Brown Sugar: We do not need a lot of sugar for these muffins. I found that muffins are not sweet enough with only maple syrup and bananas. So I added a bit of brown sugar for the right sweetness and more moisture.
8. Yogurt: I have used plain Homemade Yogurt for these muffins. However, you can also use Greek yogurt for more protein-dense muffins.
9. Milk: Use either 2% fat milk or whole milk for this recipe, but do not use fat-free milk.
10. Peanut Butter: I have used natural-style, unsalted, unsweetened peanut butter. Bring the butter to room temperature, and make sure to stir well before using it in the recipe.
11. Vanilla Extract: I will recommend using pure vanilla. It adds a warm and sweet flavor to the muffins.
12. Chocolate Chips: I have added mini chocolate chips to these muffins. However, it is optional but highly recommended.

Step by Step Directions

Preparations

• Preheat the oven to 425°F (218°C).
• Grease the muffin pan with non-stick oil spray or line with paper liners.
• If you use paper liners, also grease the liners lightly. Set aside.

Making The Batter

• In a medium mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
• Whisk well and add chocolate chips is using. Mix well and set aside.

• Whisk mashed bananas, maple syrup, brown sugar, yogurt, and milk in a large bowl until well combined.

• Add peanut butter and vanilla, whisk well until the mixture is smooth.

• Now add dry ingredients to wet and stir until just combined.
• Do not overmix.

Baking The Muffins

• Use the ice cream scoop or a spoon to divide the batter evenly between the muffin tins.
• Fill each muffin tin up to the top, and sprinkle a few more chocolate chips on the top if you prefer.

• Bake the muffins for 5 minutes at 425° F, and then, keeping the muffins in the oven, reduce the oven temperature to 350° F.
• Continue baking for another 12-13 minutes or until the cake tester inserted in the center comes out clean.

• Remove the muffins from the oven and let them cool in the pan for 5 minutes.
• Then transfer onto a cooling rack and let them cool completely. 

Serving Suggestions

• Peanut Butter Banana Muffins are perfect for a breakfast treat. It tastes delicious with some warm and melted peanut butter spread on it.
• If you like, these muffins also taste delicious while served warm.
• You can have it as a snack or a healthier post-dinner dessert.
• It makes a perfect treat for kids as an after-school snack.

Storing Suggestions

• These muffins stay at room temperature for up to 3 days.
• But if you have leftovers (I doubt though), cover them tightly and place them in the fridge for up to a week. Then, reheat the muffins briefly in the microwave for a fresh taste.
• These muffins will freeze in a freezer-safe bag or container for up to two months.

Substitutions

• Whole Wheat Flour: Use white whole wheat flour instead, or use a mix of half whole wheat flour and half all-purpose flour.
• Maple Syrup: Instead of maple syrup, use an equal quantity of honey.
• Brown Sugar: Instead of brown sugar, add light brown or white sugar. If you want to avoid sugar, add a total of ½ cup of maple syrup or honey and skip the sugar.
• Plain Yogurt: Use Greek yogurt or unsweetened vanilla-flavored yogurt instead of plain.
• Milk: For more nutty flavors, use almond or cashew milk instead of dairy.
• Peanut Butter: Instead of natural peanut butter, you can also use chunky or creamy peanut butter.
• Chocolate Chips: Add walnuts, pecans, or dried fruits instead of chocolate chips or leave the muffins without any add-ins.

Recipe Card