Description
Delicious muffins with a combination of whole-grain texture, ripe banana sweetness, and a silky peanut butter swirl.
Ingredients
Scale
- 1 3/4 cups whole wheat pastry flour (sifted)
- 3/4 cup rolled oats, finely ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 2 large very ripe bananas, mashed (about 1 cup)
- 2 large eggs, lightly beaten
- 1/3 cup plain Greek yogurt
- 1/4 cup neutral oil (avocado or light olive oil)
- 1/3 cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup natural creamy peanut butter (slightly warmed)
- 2 tbsp chopped roasted peanuts (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a medium bowl, whisk together the flour, ground oats, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mash the bananas and whisk in the eggs, yogurt, oil, maple syrup, and vanilla.
- Fold the dry ingredients into the wet mixture just until incorporated.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Warm the peanut butter and drizzle it over each muffin, using a skewer to create swirls.
- Scatter chopped peanuts on top if using.
- Bake for 16-20 minutes until golden and a toothpick comes out with a few moist crumbs.
- Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg