Peanut Butter Banana Chocolate Chip Muffins
Peanut butter banana chocolate chip muffins are a tasty and wholesome breakfast or snack that both kids and adults will enjoy!
Servings: 12 muffins
Ingredients
- 1 3/4 cup white whole wheat flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 2 large ripe bananas, mashed
- 1/2 cup plain Greek yogurt, any fat content
- 1/2 cup unsweetened almond milk, or milk of choice
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1/3 cup maple syrup
- 1/3 cup creamy peanut butter, I used natural peanut butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup chocolate chips plus extra for the tops (optional)
Instructions
- Preheat the oven to 400° F. and spray a 12 cup muffin pan with cooking spray or use parchment paper liners.
- In a mixing bowl whisk together the dry ingredients. In a separate bowl mash the bananas until mostly smooth then whisk in the remaining wet ingredients.
- Pour the dry ingredients in with the wet ingredients and fold together with a rubber spatula until just combined. Fold in the chocolate chips. Evenly scoop the batter into the muffin pan. Sprinkle more chocolate chips on top of the batter if desired before placing them in the oven to bake.
- Bake for 14-18 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool the muffins on a wire rack for several minutes before serving.
Nutrition
Serving: 1g | Calories: 202kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 277mg | Potassium: 190mg | Fiber: 1g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg