Whole Grain Peanut Butter and Honey Banana Muffins
Ingredients
- 2 cups (284 g) white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg or cinnamon
- 1 ½ cup (about 339 g) mashed bananas, about 3 large bananas
- ⅓ cup (113 g) honey
- ¼ cup coconut oil, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (128 g) creamy peanut butter, natural or regular (like Jif)
- ⅓ cup milk, can sub almond milk
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease well with nonstick cooking spray (this batch makes about 14-16 muffins - so you'll want a second muffin tin with a few cups lined or will need to bake a second batch).
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg.
- In a large bowl, whisk together the mashed bananas, honey, coconut oil, egg, vanilla, peanut butter and milk. Mix until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Don't overmix! It's ok if it's a little lumpy and there are a few, wispy dry streaks here and there (no large clumps of flour, though).
- Scoop the batter into the muffin liners. I use my #20 cookie scoop (about 3 heaping tablespoons of batter) for each muffin cup. You'll have extra batter for a smaller second batch (or use a second muffin tin) unless you really want to pile the batter into the cups for 12 extra tall muffins.
- Bake for 17-18 minutes until the top springs back lightly to the touch and a toothpick inserted in the center of a muffin comes out clean (increase the baking time as needed since ovens vary in temperature, just take care not to overbake).
- Remove the muffins from the tin and cool completely on a wire rack (bake any remaining batter into muffins). Once cool, store well-covered at room temperature for a couple days.
Notes
Wheat: using hard red wheat flour instead of hard or soft white wheat will result in a darker, slightly more dense muffin. Here's a post explaining the differences between varieties of wheat. Usually storebought whole wheat flour will specify if it is WHITE whole wheat flour. If it doesn't specify or says something like "classic" or "stoneground" many times it is hard red wheat (look at the back of the flour bag as it may give details as to the variety). I've had the best luck using soft or hard white wheat flour. You could substitute all-purpose flour for the whole wheat, if needed.