Peanut Butter Banana Mini Muffins
This post may contain affiliate links. Should you decide to purchase from my links, I will receive a small commission, at no extra cost to you! Thank you for supporting Being Nutritious!
What do you do with overripe bananas? If you answered banana bread, you’re in the majority! It seems like the default to use up overripe bananas. But there are really so many recipes you can use them in, so there’s no need to get stuck on repeat! These Peanut Butter Banana Mini Muffins are a delicious case-in-point!
Jump to Recipe
How to Make Peanut Butter Banana Mini Muffins
I used this Wilton Non-Stick Mini Muffin Pan. Any mini muffin pan will do. Just make sure you remember to grease the pan! If you forget, you’ll end up like me and have to pry those babies out with a knife! Or just use paper baking cups. 😉
First, mash the banana and the peanut butter together. I found doing it this way makes it easier to evenly incorporate the peanut butter across all the ingredients. Now add everything else and stir until it’s just combined. Don’t over stir it.
Now you’re ready to scoop the batter into the muffin pan. About 1 1/2 – 2 tablespoons per cup was about perfect for mine. They’ll rise.
Once the muffins are cool, you can add the chocolate drizzle if you wish. Simply melt a few squares of baking chocolate with some coconut oil in the microwave and drizzle over the muffins. I do highly recommend the chocolate drizzle, even thought it’s optional!
If you want to make regular sized muffins, you would need to adjust the baking time. I haven’t tested this, so I can’t say how long they would bake.
What To Make With Overripe Bananas
Did you know a mashed up banana can make a great replacement for eggs? To this end, overripe mashed bananas can be used in most any baked good as long as you don’t mind banana flavor in it. Plus, it helps keep the food moist. One mashed banana can take the place of 1-2 eggs.
There are so many possibilities! Here are some of my favorite ways to use those beat up bananas!
- Blender Bliss Banana-Date Oatmeal Cookies from Desi-licious RD
- Mash into oatmeal
- Cherry Almond Nice Cream from Being Nutritious (that’s me!)
- Pancakes or waffles
- Healthy Peanut Butter Fudge from Create Kids Club
- Banana Bread or another quick bread
- Trail Mix Cookies from Triad to Wellness
- Blend into smoothies
Are These Muffins Good For My Heart?
I used all heart-healthy ingredients in these muffins, so you can treat yourself and still feel good about it! Ingredients that are good sources of fiber, potassium, and magnesium, but low in saturated fat and sodium, make for one nourishing muffin!
And at only 60 calories each, you can have a few to satisfy your sweet tooth and your hunger. Check the nutrition facts below for full details!
Peanut Butter Banana Mini Muffins
The perfect solution for a few overripe bananas, these muffins are nutritious enough for breakfast, but delicious enough for dessert! A little chocolate drizzle ups the decadence scale, and makes it feel like a splurge!
Ingredients
- 2 Bananas (overripe is best)
- 2 Tbsp Natural Peanut Butter
- 1 cup Old Fashioned Oats
- 1 cup Whole Wheat Flour
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/4 tsp ground Cloves
- 2/3 cup Raisins or other dried fruit
Optional Chocolate Drizzle
- 2 squares Bittersweet baking chocolate
- 1 tsp Coconut Oil
Instructions
-
Preheat oven to 350 degrees F.
-
Mash the bananas and peanut butter together, until smooth.
-
Add oats, flour, cinnamon, baking soda, and cloves, and stir until just mixed.
-
Fold in dried fruit. Do not over mix.
-
Drop the batter by spoonfuls into a greased mini muffin pan.
-
Bake for 12-15 minutes, until a toothpick comes out clean.
-
Cool for 10 minutes before removing from the pan to cool on a wire rack.
-
To make the optional chocolate drizzle, place the baking chocolate and coconut oil in a microwave safe dish, and microwave in 20 second increments, until the chocolate is completely melted. Drizzle over the muffins and enjoy!
