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Peanut Butter and Banana Mini Muffins


  • Author: Vicky & Ruth
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 16-18 mini muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Vegan

Description

These mini muffins are sweetened with maple syrup and bananas, and we’ve subbed the oil for peanut butter. They’re perfect as a snack, or a quick grab and go breakfast!


Ingredients

  • 1/4 cup unsweetened non-dairy milk
  • 1 tbsp ground flax
  • 1 cup all-purpose flour or whole wheat pastry flour (see note #1)
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips
  • 3 tbsp all natural creamy peanut butter, softened (see note #2)
  • 3 tbsp maple syrup
  • 1 tsp natural vanilla extract
  • 2 large bananas, mashed ( about 2/3 cup)

Instructions

  1. Preheat the oven to 350F. Grease a mini muffin pan (this recipe makes about 18 muffins) and set aside
  2. Whisk together the non-dairy milk and ground flax in a small bowl. Set aside
  3. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Mix well. Add the mini chocolate chips and mix again
  4. In a large bowl, whisk together the peanut butter, maple syrup and vanilla until smooth. Add the mashed bananas and flax mixture, and whisk well. Add the flour mixture and mix until just combined (do not overmix)
  5. Spoon about a tablespoon and a half of batter per muffin into the muffin tin pan (you can use a small ice cream scoop)  and bake for 17 minutes

Notes

  1. The mini muffins will turn out slightly dryer using whole wheat pastry flour
  2. If the peanut butter you’re using is hard, place it in the microwave for a few seconds, so it’s easier to whisk

Nutrition

  • Serving Size: 1 mini muffin
  • Calories: 96
  • Sugar: 7.3
  • Sodium: 33.5
  • Fat: 3.5
  • Saturated Fat: 1.4
  • Unsaturated Fat: 1.3
  • Trans Fat: 0
  • Carbohydrates: 15.1
  • Fiber: 1.2
  • Protein: 2.1
  • Cholesterol: 0
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