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–+ servings
Chocolate chip stud peanut butter powder banana muffins in colorful silicone liners on a dark cooling rack.

Banana-Peanut Butter Muffins with Flax

Jani H. Leuschel
Peanut butter lovers will enjoy the flavor of these 30-minute muffins that have enough protein and healthy fats to sustain you through the morning.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Course breads, Breakfast, Snack
Cuisine Any
Servings 12
Calories 162 kcal

Equipment

Ingredients
  

  • ¾ cup whole wheat pastry flour Can sub in gluten free or AP flour. Do not use almond or oat flour.
  • ½ cup unbleached flour
  • ½ cup peanut butter powder PB Fit, Peanut Butter & Friends are good brands
  • 2 Tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • ¼ teaspoon salt fine texture, not Kosher
  • 1 ripe banana medium, mashed
  • ¾ cup plain Greek yogurt
  • ¼ cup milk 2% or choice of plant-based milk
  • ¼ cup canola oil or use sunflower or olive oils
  • 1 egg
  • 2 Tablespoons maple syrup or honey
  • 1 teaspoon vanilla
  • ¼ cup chocolate chips optional

Instructions
 Start Cooking 

  • Wash hands thoroughly, lathering with soap, and rinsing with running water before starting prep.
  • Preheat oven to 400℉, and line a muffin tin with silicone liners or coat with non-stick spray.
  • Place dry ingredients in a large batter bowl and whisk to combine.
    ¾ cup whole wheat pastry flour ½ cup unbleached flour ½ cup peanut butter powder 2 Tablespoons ground flaxseed 1 teaspoon baking powder ¼ teaspoon salt
  • Place banana into a medium bowl and mash with a small potato masher or fork. If banana is firm, slice before mashing.
    1 ripe banana
  • Add liquid ingredients including egg to the banana, and whisk thoroughly.
    ¾ cup plain Greek yogurt ¼ cup milk 1 egg ¼ cup canola oil 2 Tablespoons maple syrup 1 teaspoon vanilla
  • In the center of the dry ingredients, make an indentation with a wooden spoon or spatula. Pour the wet ingredients into it. Mix gently, bringing the dry ingredients up from the bottom of the bowl. Do not beat the batter.
    Add the chocolate chips (if using) to the batter before all the dry and wet are completely unified. Continue mixing to evenly distribute the chips in the batter. There should not be any dry, floury streaks.
    ¼ cup chocolate chips
  • Transfer batter to the muffin tin, filling the cups ⅔ to ¾ full. Bake for 13 to 18 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes our clean.
  • Remove from oven and let sit in the pan for about 3 minutes before transferring to wire racks to cool completely.
    If using silicone liners, remove muffins from liners so they don't steam while cooling.

Notes

The nutrition facts include the chocolate chips. Leaving them out of the batter will save a gram of sugar and fat (each), but they make the muffins extra delicious. 
Of course, you could use walnuts, craisins, or pecans in their place.

Nutrition

Calories: 162kcalCarbohydrates: 19gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 128mgPotassium: 127mgFiber: 2gSugar: 7gVitamin A: 49IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Nutrition Facts
Banana-Peanut Butter Muffins with Flax
Amount per Serving
Calories
162
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Cholesterol
 
15
mg
5
%
Sodium
 
128
mg
6
%
Potassium
 
127
mg
4
%
Carbohydrates
 
19
g
6
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
49
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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