If you asked my kids to name their favourite snack option you would likely hear one of two things: peanut butter and banana or muffin with peanut butter. So when I pulled a few bananas from the freezer earlier this week and asked what kind of muffins they wanted to make I wasn’t surprised when Clay suggested Peanut Butter and Banana Muffins! Talk about the best of both worlds!
I chatted with them a little bit about the ratio of liquids to solids in a usual muffin recipe and we came to a conclusion on what we wanted to try for this muffin. Thankfully it turned out REALLY well and we made it again the next day to ensure it would turn out the same a second time and it did! I also tried it with an all purpose gluten free flour and the result was equally delicious, so if you need to make that substitution you most certainly can! I have shared the full recipe below. I hope your family loves it too!
Peanut Butter and Banana Muffins
1 cup whole wheat flour
1 cup unbleached white flour
2 large (or 3 small) ripe bananas
3/4 cup milk of your choice (I used coconut milk)
1/2 cup natural peanut butter
1/4 cup maple syrup
1 egg (or flax egg)
1 tsp. vanilla extract
1 tsp. cinnamon
2 tsp. baking powder
1/2 tsp baking soda
Optional addition: 1/2 cup raisins or dark chocolate chips
- Preheat your oven to 400 F.
- Mix all dry ingredients together. Set aside.
- Mash the bananas and set aside.
- Mix together the peanut butter, milk, egg / flax egg, and vanilla extract. Then add the mashed banana.
- Once the wet ingredients are blended together well, add the dry ones. Stir everything together.
- Pour the batter into your favourite muffin tin and bake for 18-20 minutes. Oven times my vary. You can check to see if the muffins are done by inserting a toothpick or knife and looking to see if it comes out clean.
And in case you were wondering….you can totally make these on a pj day like we did!