Peanut Butter Banana Muffins
These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack!
Servings: 12 muffins
Calories: 225kcal
Ingredients
Peanut Butter Banana Muffin
- 1 cup (125 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch kosher salt, to taste
- 2 medium bananas
- ½ cup (120 g) organic peanut butter
- ¼ cup (85 g) honey
- ½ cup (140 g) plain Greek yogurt
- ¼ cup organic vanilla unsweetened almond milk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Glaze
- 1 cup (125 g) confectioners' sugar
- 1-3 tablespoons organic vanilla unsweetened almond milk
Instructions
Peanut Butter Banana Muffin
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Evenly pour the mixture into the prepared muffin liners.
- Bake for 14-18 minutes. If you gently touch the top of the muffin it should spring back when done.
Glaze
- Combine the confectioner's sugar and almond milk in a small bowl. Whisk until smooth and creamy.
- When muffins are cool, top muffins with almond milk glaze.
Video
Nutrition
Serving: 12g | Calories: 225kcal