Peanut Butter Muffins

5 from 2 votes

Peanut Butter Muffins

These delicious Peanut Butter Muffins turn out moist, fluffy and full of peanut butter flavor. They're full of wholesome ingredients that don't lack flavor. And they come out super moist and light thanks to honey, yogurt, olive oil, mashed bananas and creamy oat milk. Plus there is no refined sugar in this recipe, so you can feel good about eating them!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Low Fat, Vegetarian

Keyword: peanut butter banana muffins, peanut butter muffin recipe, peanut butter muffins

Servings:

Calories: 287kcal

Author: Kristina Tipps

Equipment

Ingredients

1 ¾ cups whole wheat flour
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 large bananas mashed
½ cup honey
½ cup Greek yogurt
1 large egg
2 tablespoon extra virgin olive oil
1 tablespoon flaxseed
⅓ cup oat milk or other milk
2 teaspoon vanilla extract
¾ cup peanut butter

Instructions

In a large mixing bowl, combine the flour, ground cinnamon, nutmeg, baking powder, baking soda and salt. Stir to combine.
In another mixing bowl mash the bananas. Add honey, Greek yogurt, egg, olive oil, flaxseed, oat milk, vanilla extract and peanut butter. Use a fork to mix until ingredients are combined evenly. Pour into the large mixing bowl of dry ingredients.
Mix the wet ingredients with the dry ingredients using a fork until just combined, being careful not to over mix. Scoop the muffin batter into lined or greased muffin tins, filling them ⅔ of the way.
Bake in an oven preheated to 425℉ for 5 minutes. Then turn the temperature down to 350℉ and continue baking for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the pan for 10 minutes before transferring the muffins to a cooling rack.

Notes

Storing: peanut butter muffins keep at room temperature for 2-3 days. They can be stored in the fridge for up to 7 days and in the freezer for up to 6 months. Thaw in the fridge overnight, at room temperature for a few hours, or defrost in the microwave.

Nutrition