Description
Say goodbye to boring snacks! These Easy 15-Minute Peanut Butter Banana Muffins are packed with wholesome goodness and chocolate chip fun, making them a perfect choice for busy mornings, after-school treats, or anytime your toddler needs a satisfying bite. Made with mashed bananas, creamy peanut butter, and a touch of vanilla, these muffins are naturally sweet and bursting with flavor.
Ingredients
Scale
- 1 cup peanut butter (creamy or chunky, your choice)
- 2 ripe bananas, mashed (the riper, the better!)
- 1/2 tbsp vanilla extract (for that warm, comforting aroma)
- 2 eggs (the binding agents that hold it all together)
- 1/2 cup chocolate chips (because who can resist chocolate?)
Instructions
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Preheat the Oven:
- Start by preheating your oven to 400°F (200°C). This ensures that your muffins bake evenly and rise beautifully.
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Mix the Ingredients:
- In a mixing bowl, combine the peanut butter, mashed bananas, vanilla extract, and eggs. Use a hand mixer or a standing mixer to ensure a smooth and well-blended mixture. The bananas add natural sweetness and moisture, while the peanut butter brings its nutty richness.
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Fold in the Chocolate Chips:
- Gently fold in the chocolate chips into the batter. These little morsels not only enhance the flavor but also add a touch of sweetness that toddlers (and adults) love. Go ahead, be generous with those chocolate chips!
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Grease the Muffin Tin:
- To prevent sticking, generously grease a muffin tin. You can use butter, oil, or non-stick cooking spray. This step ensures easy removal once the muffins are baked to perfection.
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Fill the Muffin Cups:
- Spoon the batter into each muffin cup, filling them to the top. Unlike some muffin recipes, these don’t rise much during baking, so don’t be afraid to load them up. The result? Beautifully domed muffin tops.
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Bake to Perfection:
- Place the muffin tin in the preheated oven and bake for approximately 15 minutes or until a toothpick inserted into the center comes out clean. The aroma of peanut butter, bananas, and chocolate will fill your kitchen – pure bliss!
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Cool and Enjoy:
- Once baked, allow the muffins to cool slightly before removing them from the tin. Serve them warm or at room temperature. Pair with a glass of milk or a cup of coffee for the ultimate treat.
Notes
- This recipe is suitable for vegetarians and can be easily adapted to be vegan by using dairy-free peanut butter and an egg substitute like flaxseed meal.
- For those with nut allergies, these muffins can be made with sunflower seed butter or another nut-free alternative.
- Chopped dried fruits like raisins or cranberries can be added for a delightful twist (ensure they are finely chopped to avoid choking hazards for toddlers).
- This recipe is quick and easy to make, requiring minimal prep work and baking time.
Nutrition
- Serving Size: 1 muffin
- Calories: 180-200 calories
- Sugar: 15-20 grams
- Sodium: 70-80 milligrams
- Fat: 8-10 grams
- Saturated Fat: Around 3-4 grams
- Unsaturated Fat: 4-5 grams
- Carbohydrates: 20-25 grams
- Fiber: 2-3 grams
- Protein: 4-5 grams
- Cholesterol: 70-80 milligrams