Peanut Butter & Honey Banana Muffins

Deliciously moist and perfect breakfast muffins combining all of your favorite classics: peanut butter, honey, and bananas. Feel good about baking these for a nutritious alternative to breakfast cereal!

We eat a lot of peanut butter in my house. Can you tell? So my kids are a bit obsessed, the husband is obsessed, and I just play along. Peanut butter will always get my kids to the table whether it’s for breakfast, lunch, or dinner. So I had to try these. And they were:

“The Best Muffins EVER!!” Quote from Miss Carbivore.

Busy days. Busy evenings. Summer is going full steam ahead! Wonder how you’re going to keep yourself from just grabbing something convenient but not necessarily healthy to start your crazy day?

Breakfast (or snack!) is served. Healthy peanut butter honey banana muffins. Easy to make and easy to take on the go!

I love this recipe because I can make a large batch, and freeze the leftovers to last us for several breakfasts. These also make great lunchbox treats, snacks, dessert, or whatever. They are deliciously moist, sweetened with honey, bananas, maple syrup, and honey. But also combine chia seeds for an added nutritional boost. Because I like to add chia seeds to just about everything that goes in the oven (totally optional) You probably have most of the ingredients right in your pantry, so go for it now!!

Peanut butter and banana go so well together that you don’t have to think twice about making a muffin out of the combo! Since honey roasted peanut butter is one of my favorites, I decided to use all honey as the sweetener.

I know some people have an aversion to a strong honey flavor, but there’s only a hint of the honey flavor in these muffins. Just enough to boost the sweetness of the bananas without being overpowering.

INGREDIENTS:

• 2 cups white whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 4 large ripe bananas (about 1 3/4 cup mashed)
• 1/4 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon coconut oil, melted and cooled
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/4 cup natural creamy peanut butter
• 1/2 cup Almond Breeze Almondmilk Hint of Honey
• Turbinado sugar, for sprinkling on muffins before baking, optional

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Peel the bananas and mash with a fork until smooth. Place the mashed bananas in the bowl of a stand mixer. Add the brown sugar, honey, coconut oil, egg, vanilla and beat until combined. Add in the peanut butter and beat until smooth. Add the flour mixture and milk alternately, starting and ending with the flour. Mix until just combined. Don’t overmix.
4. Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 20-22 minutes. Transfer to wire rack to cool. We like to serve the muffins with peanut butter and a drizzle of honey. Store, covered, at room temperature for up to 3 days.
5. Note-these muffins freeze well. To reheat, place muffin in the microwave for about 30 seconds.

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