Peanut Butter Banana Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, tender muffins packed with peanut butter and banana flavor and studded with chocolate chips. Ready in less than 30 minutes, these quick breakfast muffins are vegan-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups white whole wheat flour (see notes)
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 large egg (or sub one flaxseed egg)
- ½ cup creamy peanut butter (nothing added)
- ⅓ cup pure maple syrup
- ⅔ cup well-mashed extra-ripe bananas
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened non-dairy milk (cashew, almond, soy)
- ¼ cup chocolate chips (for topping)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 269mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 17mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.