Okay, everyone in my house absolutely LOVES these muffins! I think they are my all time favorite. I really like the Pumpkin Chocolate Chip Muffins, but I think these might have won out!
Here is my recipe, I basically took this from 2-3 different recipes and made my own. I hope you like these!
Banana Peanut Butter Muffins
Ingredients
- 2 cups flour (I do half wheat and half white)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 Tablespoons ground flax seed (optional)
- 3 bananas, mashed
- 2 eggs, beaten
- 3-4 Tablespoons milk
- 1 cup sugar
- ½ cup peanut butter
- ¾ teaspoon vanilla
- ¼ cup applesauce
- ½ cup oil
- ¼ cup chocolate chips (optional, I used mini’s!)
Instructions
- Mix dry ingredients and wet ingredients separately. Then add dry ingredients to wet ingredients.
- Spray muffin pans and fill about ¾ of the way full.
- Bake at 350 degrees for 15-22 minutes, depending on your oven. Use a wooden toothpick in center, muffins are done if they come out clean. Note: I used silicon muffin pans and it took a bit longer, but they turned out better than the metal ones!
- Makes about 18-24 muffins.
The picture looks like there are chocolate chips in them but don’t see that in ingredients- are the darker spots something else or just how the picture appears? Just curious
It looks delicious! Are there some bananas? gochristian shoes
It looks delicious. Are there any bananas? gochristian shoes
This muffins look great! I tried the recipe from facebook but like the way you made it your own- must try soon 🙂
Susannah, the chocolate chips were the last ingredient but are optional.
thanks kelly, sorry now that i’m on my computer and not iphone i see that….the downsides to reading a 2 inch screen 🙂
Susannah – You were right, I didn’t include them the first time, I went back and added the choc chip ingredient after your post! LOL, I forgot to add it in the ingredient list. Thanks so much for catching that!!
i mean thanks stasa…..since you were the one who mentioned it….. apparently i’m having a rough start to this am
Those sound amazing! I HAVE to try them! I’ll let you know how they turn out when I get a chance! Thanks for sharing!
Kelly,
Do you have the nutritional value for these muffins?
If these taste even HALF as good as the raw batter does, they’ll be gone in a minute! I’ve got them in the oven right now! Yum! 🙂 Thanks for sharing! (We practically live on the pumpkin chocolate chip ones, too!)
These muffins were delicious!!! I literally had to limit my husband to only two…thank you for sharing and we will definitely be eating these throughout the Fall and Winter months
Christina – I am so glad you liked them. They freeze great, and I like to add mini chocolate chips to them for a little extra something!
Just made these today! AMAZING! I used a cup of Stevia (Stevia Extract In The Raw – NOT Truvia or any other Stevia derivative) instead of sugar, and chose coconut oil. Soooo yummy. This recipe produced 1 dozen regular-sized muffins and 2 dozen minis.
Hi Kelly, Just found your site, and am loving it. Could the 1/2 cup oil be replaced with yogurt or all applesauce? Just wondering if it will affect the texture or not. Thanks!
Never used yogurt, but I bet it would work just fine! So glad to have you, thanks for leaving a message. 🙂
How many calories per muffin if making 18 or 24? Also how many calories in the pumpkin chocolate chip muffins per muffin? Thank you…they both look amazing!!
How long would they be able to stay in the freezer?
I have success up to 6 months, just make sure to seal them well and get ALL the air out. I sometimes leave a small pocket and put a straw in to draw all the air out, kind of like a vacuum sealer.
Hi, thanks for sharing cooking ideas. I really like it. Please upload more cooking ideas. Thanks