Peanut Butter Banana Muffins

Vegetarian
Health score
1%
Peanut Butter Banana Muffins
28 min.
12
161kcal

Suggestions


Start your day on a delicious note with these Peanut Butter Banana Muffins! Perfectly moist and bursting with flavor, these vegetarian muffins are a delightful combination of creamy peanut butter and sweet ripe bananas. They make for an ideal morning meal, brunch treat, or a quick breakfast on the go.

What sets these muffins apart is not just their scrumptious taste, but also their wholesome ingredients. Made with quick cooking oats and packed with protein, they provide a satisfying energy boost to kickstart your day. The subtle sweetness from brown sugar balances beautifully with the nuttiness of peanut butter, creating a comforting flavor that will have you reaching for seconds.

In just 28 minutes, you can whip up a batch of these delightful muffins that yield 12 servings, making them great for sharing with family or friends. Whether you enjoy them fresh out of the oven or as a quick snack later, these muffins are sure to please everyone. So grab your mixing bowl and whisk, and let’s dive into this easy and rewarding baking adventure!

Ingredients

  • tablespoon double-acting baking powder 
  • 0.5 cup banana ripe mashed
  • tablespoons brown sugar packed
  • tablespoons butter melted
  •  eggs beaten
  • 0.3 cup flour all-purpose
  • cup milk 
  • 0.5 cup peanut butter 
  • 0.8 cup cooking oats quick
  • teaspoon vanilla extract 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • oven
  • whisk
  • muffin liners

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder.
  3. Whisk together milk, peanut butter, banana, egg, oil, and vanilla.
  4. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
  5. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar.
  6. Sprinkle topping evenly over muffins.
  7. Bake in preheated oven for 18 minutes, until golden brown.
  8. Serve warm.

Nutrition Facts

Calories161kcal
Protein10.96%
Fat59.21%
Carbs29.83%

Properties

Glycemic Index
32.4
Glycemic Load
4.94
Inflammation Score
-3
Nutrition Score
5.6943477832753%

Flavonoids

Catechin
0.38mg
Kaempferol
0.01mg

Nutrients percent of daily need

Calories:161.32kcal
8.07%
Fat:11.05g
16.99%
Saturated Fat:3.19g
19.94%
Carbohydrates:12.52g
4.17%
Net Carbohydrates:11.3g
4.11%
Sugar:4.95g
5.49%
Cholesterol:21.1mg
7.03%
Sodium:180.91mg
7.87%
Alcohol:0.11g
100%
Alcohol %:0.26%
100%
Protein:4.6g
9.2%
Manganese:0.41mg
20.71%
Phosphorus:114.21mg
11.42%
Calcium:96.43mg
9.64%
Magnesium:37.53mg
9.38%
Vitamin E:1.31mg
8.74%
Vitamin B3:1.7mg
8.48%
Selenium:4.67µg
6.67%
Vitamin B2:0.09mg
5.29%
Vitamin B1:0.08mg
5.17%
Fiber:1.23g
4.91%
Vitamin B6:0.1mg
4.82%
Folate:18.7µg
4.67%
Vitamin K:4.64µg
4.42%
Iron:0.75mg
4.16%
Potassium:143.41mg
4.1%
Zinc:0.6mg
3.98%
Copper:0.08mg
3.83%
Vitamin B5:0.32mg
3.2%
Vitamin B12:0.15µg
2.44%
Vitamin A:115.05IU
2.3%
Vitamin D:0.3µg
1.98%
Source:Allrecipes