Banana muffins are another way to use up overripe bananas. I have been trying to create a good peanut butter banana muffins recipe for a while now. I finally got a winner.
I am extremely pleased with how this batch turned out, and they are extra delicious with the cinnamon chips. Cinnamon chips might just be a new obsession of mine. This post contains affiliate links, but all opinions are my own.
Due to Mike’s recent banana obsession, I am finding myself with many overripe bananas. There’s a small time-frame in which bananas are the proper ripeness for Mike.
After they get too yellow, he’s no longer interested. Fine by me since I am having fun creating different banana bread recipes and goodies.
Peanut Butter Banana Muffins
Makes 16 standard sized muffins
- 2 overripe bananas
- 1/3 cup coconut oil
- 1/2 cup agave
- 1 egg
- 1 tsp vanilla bean paste
- 1 tsp baking soda
- pinch of pink Himalayan sea salt
- 1 cup flour
- 3/4 cup peanut butter
- 1/2 cup quick oats
- 3 Tbsp flax seed
- 1/2 cup cinnamon chips
- Preheat oven to 350 degrees.
- Mash bananas in a bowl. I add mine to my mixer most of the time.
- Melt coconut oil and add to bananas. (You can use butter instead)
- Mix in the agave, egg, vanilla, peanut butter, flax, salt and baking soda.
- Slowly add in the flour and oats. Mix well.
- Stir in cinnamon chips.
- Pour batter into lined muffin tins. Fill about 3/4 of the way.
- Bake for 22-25 minutes. Check with a toothpick. Make sure not to over bake.
The first batch I made I baked a little too long at 30 minutes. They were still good, but a little dry. The second batch was perfect at 25 minutes. Definitely do not over bake.
If you want to try a good peanut butter banana muffins recipe, I highly suggest this one. I thought they were super delicious and so did many others. Cinnamon chips are a great addition, too. I am going to stock up on them for sure!