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Peanut Butter Banana Muffins (Eggless and Whole Wheat)

By Jigna
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!
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Cuisine World
Course Breakfast, Dessert
Diet Eggless, Vegetarian
Servings 12 Muffins

Equipment

  • Muffin Pan
  • Kitchen Scale
  • Mixing Bowls
  • Whisk

Ingredients
  

  • 1¾ cups (210g) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large ripe bananas mashed (mashed without chunks)
  • ¼ cup (60ml) maple syrup
  • ¼ cup (50g) brown sugar
  • ¾ cup (180g) plain yogurt
  • ⅓ cup (80ml) milk
  • ½ cup (120g) peanut butter (I have used natural-style)
  • 2 teaspoon vanilla
  • ⅓ cup mini chocolate chips (optional)

Instructions
 

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

  • Combine the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon in a medium mixing bowl.
  • Whisk well and add chocolate chips if 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.

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.

Notes

Substitutions
  1. Whole Wheat Flour: Use white whole wheat flour instead, or use a mix of half whole wheat flour and half all-purpose flour.
  2. Maple Syrup: Instead of maple syrup, use an equal quantity of honey.
  3. 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.
  4. Plain Yogurt: Use Greek yogurt or unsweetened vanilla-flavored yogurt instead of plain.
  5. Milk: For more nutty flavors, use almond or cashew milk instead of dairy.
  6. Peanut Butter: Instead of natural peanut butter, you can also use chunky or creamy peanut butter.
  7. Chocolate Chips: Add walnuts, pecans, or dried fruits instead of chocolate chips or leave the muffins without any add-ins.

Nutrition (Approximate Values)

Calories : 209kcalCarbohydrates : 32gProtein : 6gFat : 7gSaturated Fat : 2gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 3mgSodium : 239mgPotassium : 260mgFiber : 3gSugar : 15gVitamin A : 53IUVitamin C : 2mgCalcium : 73mgIron : 1mg
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