Peanut Butter Banana Muffins
Super moist Peanut Butter Banana Muffins will be your new favorite breakfast! A healthy peanut butter muffin the whole family will love and not even know their healthy!
- 2 bananas, mashed
- 1 egg
- ⅓ cup milk (I used almond milk)
- ½ cup Greek yogurt
- ¼ cup honey
- ½ cup natural peanut butter
- 1 tablespoon avocado oil
- 2 teaspoon vanilla extract
- 1 cup old-fashion oats
- ¾ cup all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup chocolate chips,divided
Preheat oven to 350. Spray muffin pan with baking spray and set aside.
Start with mashing bananas in a medium sized bowl. Add egg, milk, Greek yogurt, avocado oil and vanilla extract.
In a small bowl add honey and peanut butter. Microwave for 30 seconds to help make the peanut butter easier to stir. Add to banana mixture and stir to combine.
In a large bowl add oats, flour, whole wheat flour, baking soda, baking powder and salt. Stir well to incorporate.
In the dry ingredients make a small well in the center of the bowl and pour wet ingredients while mixing with a spatula. Scrape sides and bottom of the bowl to mix ingredients until no streaks of flour remain. Be careful not to over mix which results in dry muffins.
Add a ¼ cup of chocolate chips to batter. Divide into muffin pan evenly and sprinkle remaing chips on top.
Bake in preheated oven for about 18-20 minutes on center rack. Check with a toothpick for doneness.
Serving: 1g | Calories: 241kcal | Carbohydrates: 25g | Protein: 12.5g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 189mg | Fiber: 2g | Sugar: 14g | Calcium: 99mg