Peanut Butter Banana Muffins

Note: I was sent samples of PBfit in order to write this post. All opinions are mine alone.

I try to do a few make ahead recipes when I have the time on my weekends to make weekdays a bit easier. I tend to focus on dinners for busy weeknights, but from time to time I’m able to whip up some make ahead breakfasts as well. My favorite make ahead breakfasts? Muffins, of course! So I decided to make Peanut Butter Banana Muffins!

Not only are muffins an easy way to make a huge batch of future breakfasts, but they also freeze well! We always have bananas around the house, so when we end up with some overripe bananas, I love to use them in muffins. This recipe adds in some PBfit powder for peanut butter-y goodness!

PBfit is peanut butter powder made by pressing roasted peanuts, grinding those peanuts and mixing in some coconut palm sugar, and a pinch of salt. The result is a delicious peanut butter powder that has 87% less fat and 1/3 the calories of traditional peanut butter. Because it’s in powder form, it works great in baked goods!

Ingredients – makes 24 cupcake sized muffins, or 12 large muffins (get all ingredients here)

• 2 1/2 cups flour
• 1 1/2 cups powdered peanut butter, such as PBfit
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 3 cups mashed bananas (about 6 bananas)
• 1 1/2 cups sugar
• 1/2 cup milk
• 4 eggs
• 2 teaspoon vanilla extract

Preheat your oven to 350 degrees F. Line two cupcake pans with cupcake liners, or spray liberally with cooking spray. (I used a muffin tin so each of the wells is equal to two cupcake wells).

Add the flour, PBfit, salt, baking soda, and cinnamon to a large bowl, whisking to combine.

In a medium sized bowl, mash your bananas with a fork. Add the sugar, mixing to combine.

Add the milk, egg, and vanilla and mix to combine.

Slowly add the flour mixture into the banana mixture until fully combined.

Add the batter to the prepared cupcake pans.

Bake for 25-30 minutes or until a toothpick comes out clean on one of the cupcakes in the center, (closer to 25 minutes for cupcake sized muffins, closer to 30 for larger muffins).

Let cool in the pan for 5 minutes, then remove.

These are SO tasty when still warm! The peanut butter and banana flavors are balanced nicely in this recipe, neither overpowers the other.

I added a bunch of these to freezer bags and froze for future busy mornings. The rest we will definitely gobble up this week! PBfit is also great in smoothies. If you’re looking for some smoothie inspiration, you can download their free recipe book here, which includes 20 different smoothie recipes to try.

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Peanut Butter Banana Muffins

Peanut Butter Banana Muffins made with PBfit powdered peanut butter; these muffins are freezable for a yummy make ahead breakfast!

Course Breakfast

Keyword Baking, Banana, Breakfast, Muffins, Peanut Butter

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Kaitlin @ I Can Cook That

Ingredients

• 2 1/2 cups flour
• 1 1/2 cups powdered peanut butter such as PBfit
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 3 cups mashed bananas about 6 bananas
• 1 1/2 cups sugar
• 1/2 cup milk
• 4 eggs
• 2 teaspoon vanilla extract

Instructions

• Preheat your oven to 350 degrees F.
• Line two cupcake pans with cupcake liners, or spray liberally with cooking spray. (I used a muffin tin so each of the wells is equal to two cupcake wells).
• Add the flour, PBfit, salt, baking soda, and cinnamon to a large bowl, whisking to combine.
• In a medium sized bowl, mash your bananas with a fork. Add the sugar, mixing to combine.
• Add the milk, egg, and vanilla and mix to combine.
• Slowly add the flour mixture into the banana mixture until fully combined.
• Add the batter to the prepared cupcake pans.
• Bake for 25-30 minutes or until a toothpick comes out clean on one of the cupcakes in the center, (closer to 25 minutes for cupcake sized muffins, closer to 30 for larger muffins).
• Let cool in the pan for 5 minutes, then remove.

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