Peanut Butter Banana Mini Muffins

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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!

How to Make Peanut Butter Banana Mini Muffins

I used this Blender Bliss Banana-Date Oatmeal Cookies from Desi-licious RD

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!

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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!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 24 mini muffins

Calories 60 kcal

Author Laura Yautz

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

1. Preheat oven to 350 degrees F.

2. Mash the bananas and peanut butter together, until smooth.

3. Add oats, flour, cinnamon, baking soda, and cloves, and stir until just mixed.

4. Fold in dried fruit. Do not over mix.

5. Drop the batter by spoonfuls into a greased mini muffin pan.

6. Bake for 12-15 minutes, until a toothpick comes out clean.

7. Cool for 10 minutes before removing from the pan to cool on a wire rack.

8. 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!