I usually have a bowl of oatmeal with some sort of nut butter every day for breakfast throughout the winter. It’s a great way to warm me up and fill me up through the morning. I ran out of oats this week, and instead of running to the store just for oats and wasting money on other things I don’t need (because you know I can’t just get oats), I decided to make muffins!
I almost always have a few too ripe bananas, so I decided to make peanut butter banana muffins. The protein and fats of the peanut butter were definitely necessary to make sure a muffin would hold me over all morning. And boy, are they tasty. I never was somebody that liked peanut butter and banana sandwiches growing up, but I’m all about the combination in a muffin.
I kept these pretty healthy by sweetening with just bananas and a bit of liquid stevia, using buckwheat and almond flours for fiber/protein/healthy fats, and greek yogurt for extra moisture and protein. I also added a few peanuts on top for added crunch.
These muffins are light and soft, with just the right amount of sweetness. They also peel away from the wrappers so well! One of my least favorite things about a muffin is when it sticks to the wrapper. No problem with these!
These freeze well, and they’re perfect for an on-the-go breakfast. I’ve got a nice little stash in my freezer right now.
What is your favorite kind of muffin for busy mornings?
- 3/4 cup buckwheat flour
- 3/4 cup almond meal (I use Trader Joe's)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup overripe bananas, mashed (about 2-3 bananas)
- 1/2 cup natural peanut butter
- 1/2 cup plain greek yogurt
- 2 eggs
- 1 Tbsp vanilla extract
- 1/2 tsp liquid stevia (or 1/2 cup honey)
- 1/3 cup peanuts, for topping (optional)
Preheat the oven to 350ºF, and line a muffin tin with paper liners. Set aside.
In a medium bowl, stir the flour, almond meal, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a large bowl, mash the bananas, and add the yogurt and peanut butter, beating until smooth. Stir in the eggs, vanilla, and liquid stevia (or honey).
Slowly add the flour mixture to the peanut butter banana mixture, stirring until just combined.
Scoop about 1/4 cup of batter into each of the wells of the prepared muffin tin (2/3 full). Sprinkle each muffin with peanuts, if desired.
Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool.
Store leftovers in an airtight container in the refrigerator. These muffins can be frozen, tightly wrapped, for up to 2 months.