Banana Peanut Butter Muffins

Banana Peanut Butter Muffins
Servings: 30 Prep 15 mins Bake 400°F 13 mins


  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 medium bananas, mashed
  • 1 large egg, beaten
  • 1/3 cup sugar
  • 1/3 cup vegetable oil or canola oil
  • 1/2 cup milk
  • Creamy peanut butter or almond butter
  • Jam or jelly, for topping, optional

Make It

1. Preheat the oven to 400 degrees F and grease 30 mini-muffin cups. Mix flours, salt, and baking powder in a bowl.

2. In another bowl, mash bananas. Add egg and sugar. Then mix in oil and milk until smooth. Slowly combine dry ingredients with wet ingredients, taking care not to overmix the batter.

3. Using a small ice-cream scoop or spoon, drop 1 tablespoon of batter into each mini-muffin cup and top with 1/2 teaspoon of peanut butter. Place 1 teaspoon of batter on top of the peanut butter to cover. Bake for 13 minutes, or until dry on top. (If you use regular muffin cups, bake for 20 minutes.) Spread jam or jelly on top just before serving, if desired. These muffins keep for a day covered at room temperature or up to 4 days refrigerated.

Nutrition Facts

Servings Per Recipe: 30; Amount Per Serving: cal. (kcal): 84, Fat, total (g): 4, chol. (mg): 7, sat. fat (g): 1, carb. (g): 10, Monounsaturated fat (g): 1, Polyunsaturated fat (g): 2, fiber (g): 1, sugar (g): 4, pro. (g): 2, vit. C (mg): 1, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 12, Cobalamin (Vit. B12) (µg): , sodium (mg): 89, Potassium (mg): 70, calcium (mg): 30, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.