power muffins
@abountifulkitchen
Recipes

These Peanut Butter Banana Power Muffins Will Kickstart Your Morning

September 13, 2023
2 min read

Keep these power muffins ready to go in the freezer!

It’s a powerhouse of a muffin! They pack a punch of goodness to keep you and the kids full all morning.

Si Foster shares her recipe for peanut butter banana power muffins.

Find the full recipe and Si’s notes here. Find more from Si on Instagram, @abountifulkitchen, or on her website, www.abountifulkitchen.com.

 

Peanut Butter Banana Power Muffins

Si initially created this recipe when her daughter, Brooke (@femalefoodie on Instagram) was training for an Iron Man race. It consists of a 2.4-mile (3.86 km) swim, a 112-mile (180.25 km) bicycle ride and a marathon 26.22-mile (42.20 km) run, raced in that order and without a break. She wanted to create something filling for Brooke to eat for breakfast while she trained to keep her full!

You can make these muffins ahead, freeze them, and pull them out the night before to be thawed by morning. Or, you can just throw them in the microwave to thaw.

PREP TIME 5 MINUTES
COOK TIME 18 MINUTES
TOTAL TIME 23 MINUTES
YIELDS: 18 MUFFINS

INGREDIENTS

  • 2 overripe bananas about 3/4 cup mashed
  • 2- 5.3 oz plain greek yogurt or about 1 cup
  • 1/2 cup peanut butter
  • 1/4 cup canola or coconut oil
  • 2 eggs
  • 1/3 cup packed brown sugar light or dark
  • 1 1/3 cup wheat flour OR 1 cup wheat, 1/3 cup white (All Purpose) flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup walnuts or pecans whole, not chopped
  • 1/2 cup raisins
  • 1/2 cup coconut
  • wheat bran for sprinkling on top optional

METHOD

  1. Pre heat oven to 400 degrees and place the rack in the center of oven.
  2. Place mashed banana, greek yogurt, peanut butter, oil and eggs into a bowl and mix until blended well.
  3. Add brown sugar and beat on low until smooth.
  4. Add flour, soda, powder, salt and walnuts. Fold in with a spatula just until the flour disappears.
  5. Fold in nuts, raisins and coconut.
  6. Scoop batter into greased muffin tin. Fill to about 3/4 full.
  7. Bake at 400 degrees for about 15-18 minutes or until center springs back when touched. Or insert toothpick in center of muffin. When toothpick comes out clean, muffin is done.

Add comment

You may also like