Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
I never really cared for bananas in things. Don’t get me wrong, I like bananas. Okay, well, perfectly yellow bananas. No green or spots. Definitely not banana cream pie or banana splits. And especially not banana flavored candy. Sure, maybe I’m a little weird. But, there is just something about bananas that other things shouldn’t be made with or be flavored with them. At least that is what I thought until I tried these banana muffins. Let’s be real. They have peanut butter in them. If you are familiar with my previous blog – “Heaven Sent Peanut Butter”, then you know this is right up my alley. (Psst – My other favorite breakfast with peanut butter is this Quick Peanut Butter Baked Oatmeal.)
Prior to these muffins, any recipe that used banana as the sweetener would never get made in my kitchen. Then, a friend made these peanut butter banana muffins for my sister on her birthday. My sister, Lauren, convinced me that I had to try them. She was right. Oh so delicious!
Pretty sure my husband and I have made these banana muffins once per week in the last several weeks since the birth of our daughter. Not only are they perfect to be made ahead and stashed in the freezer, they are also perfect for utilizing those not-so-perfect brown spotted bananas that I used to turn my nose up to. (In all honesty, I still turn my nose up to them when it comes to simply eating them as just a banana.) Now, I look at the bananas on the counter waiting for them to be overripe hoping my husband won’t eat them before I use them to make these muffins.
These muffins are perfect for breakfast, a snack, or even dessert. The original recipe calls for walnuts or nuts. So, maybe I tweaked it a bit to include chocolate chips instead. I may be a dietitian, but I’m also a human being. Who wouldn’t choose chocolate chips instead of walnuts?
Oh, and if you are a nursing mother looking to boost your milk supply, try adding ground flaxseed (2 tbsp) and brewer’s yeast (3 tbsp) to this recipe. You won’t even notice a difference in flavor!
Recipe Adapted from: Thug Kitchen
Yields: 12 muffins
2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup natural peanut butter, creamy
1/2 cup packed light brown sugar OR 1/2 cup date sugar* (see fluid adjustment if using date sugar)
3/4 cup unsweetened, non-dairy milk OR *1 cup (if using date sugar instead of brown sugar)
1 1/2 cups mashed ripe banana (about 3 medium)
1 teaspoon vanilla extract
1/2 cup chopped walnuts or peanuts, or chocolate chips
Preheat your oven to 375 degrees. Line your muffin tin with paper liners, or lightly grease and set aside.
In a large bowl, mix together the flour, baking powder, and salt. Set aside.
Next, in a small bowl, mix the peanut butter and brown sugar (or, date sugar) until creamy. Combine the milk, banana, and vanilla and mix until well blended.
Add the wet ingredients to the dry ingredients until combined–be careful not to overmix. Fold in the nuts or chocolate chips (or both!).
Scoop the batter into the muffin tin. Bake for 18-22 minutes, or until a toothpick comes out clean when poked into the center of the muffin.
Let the muffins cool for about 15 minutes before serving.
This recipe was updated July 2022.
Download Printable PDF