Peanut Butter Banana Muffins
These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Keyword: peanut butter banana muffins
Servings: 12 muffins
Calories: 225kcal
Author: Amanda Rettke--iambaker.net
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
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.
Serving: 12g | Calories: 225kcal