Peanut Butter and Banana Muffins

Vegetarian
Popular
Health score
3%
Peanut Butter and Banana Muffins
25 min.
8
358kcal

Suggestions


Start your day on a delicious note with these delightful Peanut Butter and Banana Muffins! Perfectly moist and bursting with flavor, these muffins are a fantastic way to enjoy the classic combination of peanut butter and bananas. Whether you're looking for a quick breakfast option, a tasty brunch treat, or a satisfying snack, these muffins are sure to please everyone at the table.

What makes this recipe even more appealing is its simplicity and speed. In just 25 minutes, you can whip up a batch of 18 muffins that are not only vegetarian but also incredibly popular among both kids and adults. The rich, creamy peanut butter pairs beautifully with the natural sweetness of ripe bananas, creating a mouthwatering experience in every bite.

With a caloric breakdown that balances protein, fat, and carbohydrates, these muffins are a guilt-free indulgence that will keep you energized throughout the morning. Plus, they are easy to make with common kitchen equipment, making them a perfect choice for both novice and experienced bakers alike. So, gather your ingredients and get ready to fill your kitchen with the irresistible aroma of freshly baked muffins!

Ingredients

  • 1.5 tsp double-acting baking powder 
  • tsp baking soda 
  •  banana ripe mashed
  • 0.3 cup butter 
  • 0.3 cup creamy peanut butter 
  •  eggs 
  • 2.3 cups flour all-purpose
  • cup milk 
  • 0.3 tsp salt 
  • 0.5 cup sugar 

Equipment

  • bowl
  • oven
  • wire rack
  • blender
  • hand mixer
  • toothpicks

Directions

  1. Preheat oven to 400°. Grease two 12-cup muffin pans or line with paper cup cake liners; set aside.
  2. Combine flour, baking powder, baking soda and salt in medium bowl; set aside. Beat butter with peanut butter in large bowl with electric mixer until smooth.
  3. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs. Alternately beat in flour mixture and milk combined with bananas with mixer on low speed until blended. Evenly spoon batter into prepared pans to make 18 muffins, then carefully fill empty cups with water.
  4. Bake 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.

Nutrition Facts

Calories358kcal
Protein9.19%
Fat35.34%
Carbs55.47%

Properties

Glycemic Index
49.23
Glycemic Load
33.08
Inflammation Score
-5
Nutrition Score
10.5652174535%

Flavonoids

Catechin
1.8mg
Epicatechin
0.01mg
Kaempferol
0.03mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:357.52kcal
17.88%
Fat:14.31g
22.01%
Saturated Fat:6.68g
41.73%
Carbohydrates:50.54g
16.85%
Net Carbohydrates:48.4g
17.6%
Sugar:18.53g
20.59%
Cholesterol:64.92mg
21.64%
Sodium:445.18mg
19.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.37g
16.74%
Selenium:17.11µg
24.45%
Manganese:0.45mg
22.58%
Vitamin B1:0.33mg
21.89%
Folate:85.01µg
21.25%
Vitamin B2:0.31mg
18.53%
Vitamin B3:3.47mg
17.33%
Phosphorus:146.95mg
14.69%
Iron:2.2mg
12.25%
Calcium:107.69mg
10.77%
Vitamin B6:0.2mg
9.88%
Magnesium:35.02mg
8.75%
Fiber:2.14g
8.56%
Vitamin E:1.14mg
7.57%
Vitamin A:364.05IU
7.28%
Potassium:253.73mg
7.25%
Vitamin B5:0.64mg
6.36%
Copper:0.12mg
5.93%
Zinc:0.78mg
5.21%
Vitamin B12:0.28µg
4.64%
Vitamin D:0.56µg
3.7%
Vitamin C:2.57mg
3.11%
Vitamin K:1.07µg
1.02%