Mini Peanut Butter Banana Muffins

Mini Peanut Butter Banana Muffins

We eat a lot of smoothies in our house so we have a LOT of bananas in the freezer. I snagged three before┬áthe latest banana freeze and hid them behind the TV on the kitchen counter (I’ve tried notes – hiding is better). Tessa and I kept an eye on them and waited patiently until they were appropriately speckled.If you don’t know this by now, you must wait to bake with bananas until they are past edible. I don’t mean a few spots. As bananas ripen the starch molecules turn into sugar molecules, hence a much sweeter result.

With two little eaters in my house, healthy is my main concern for weekday baking. That being said, the food needs to taste good or it’s a total waste of time. These little cuties are full of healthy fats (coconut oil, flax and nut butter) as well as protein. With some milk and berries, it’s a perfect breakfast or after school snack. Healthy, yes, but tasty? My dear Tessa Grace ate four, and proclaimed them a two thumbs up treat.

As always, if food is good for kids it’s good for you, too. Mini is what’s up because it’s less of a commitment than a regular sized muffin. You can absolutely make these larger – every direction remains the same except you’ll bake them for about twenty minutes. Happy baking!

Mini Peanut Butter Banana Muffins

Makes 3 dozen

1/3 c. coconut oil, melted

1/2 c. honey

1/2 c. peanut butter

2 eggs

3 over ripe bananas, mashed

1/4 c. milk

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. kosher salt

1 3/4 c. white whole wheat flour

1/3 c. old fashioned oats

2 tbsp. ground flax seed

1. Preheat oven to 325 degrees.

2. Whisk melted coconut oil, honey, peanut butter, eggs, bananas, milk and vanilla until smoothly combined.

3. Whisk baking soda, salt, flour, oats and flax until well combined.


4. Add wets to dries and fold to combine – do not over mix.


5. Grease mini muffin pan or, if desired, line with paper liners. Scoop batter into muffin tin, filling 2/3 of the way full.


6. Bake for 12-15 minutes (20-23 for regular sized muffins). Let cool about five minutes in muffin tin and remove to wire rack. Let cool completely and store in airtight container at room temperature.



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