Peanut Butter Banana Muffins
Lightly sweet, wholesome Peanut Butter Banana Muffins are a perfect combination of sweet ingredients like mini chocolate chips and flaxseed and oats.
Servings 26 full size muffins or 48 mini muffins
- 2 ½ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1 cup quick cooking oats
- ¼ cup ground flax seed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup creamy peanut butter
- 2 medium bananas mashed
- ¼ cup brown sugar
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup mini chocolate chips
Preheat oven to 375 degrees and grease a muffin pan with nonstick cooking spray or add liners.
In a large bowl, whisk together the flour, oats, flax seed, baking powder, and salt. Set aside.
In a separate bowl, beat together the peanut butter, bananas, brown sugar, and sugar.
Add the eggs and vanilla and beat until combined. Mix in the milk.
Add the flour mixture to the peanut butter mixture and mix until combined.
Fold in the chocolate chips.
Fill each muffin cup ¾ of the way full with batter and bake in the preheated oven. Bake for 20 to 25 minutes for full-size muffins or 18 to 22 minutes for mini muffins.
Allow to cool in pan for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
Calories: 191kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 146mg | Potassium: 185mg | Fiber: 2g | Sugar: 10g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg