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The Boat Shed Kitchen

Peanut Butter Banana Muffins

Made with creamy peanut butter, ripe bananas, and a touch of maple syrup, these peanut butter banana muffins are moist, naturally sweetened, and gluten-free. You only need a blender and 20 minutes to whip up these dreamy little treats!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 12 muffins
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas peeled
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini semi sweet chocolate chips

Method
 

  1. Preheat oven to 375°F. Grease a 12-cup muffin tin with cooking spray.
  2. Add bananas, eggs, peanut butter, maple syrup, honey, vanilla, and baking soda to a blender.
  3. Blend until smooth and creamy, about 2 minutes.
  4. Pour into a bowl and fold in the chocolate chips.
  5. Divide batter among the muffin cups, filling each about ¾ full.
  6. Bake for 12–15 minutes, or until the tops are set and a toothpick comes out mostly clean.
  7. See full steps with tips & photos → https://theboatshedcafe.com/peanut-butter-banana-muffins/

Notes

• Use very ripe bananas for the best flavor and natural sweetness.
• Mini chocolate chips ensure better distribution throughout the muffins.
• You can make these dairy-free by using dairy-free chocolate chips.