I’m always on the look out for good, healthy breakfasts and snacks for my toddler – and let’s face it, ones that I don’t mind eating either! I had some bananas to use up so mini muffins sounded like a great idea, but I wanted to add in peanut butter for some additional protein and ground flax seed to up the fiber content. The peanut butter and banana flavors compliment each other nicely in this recipe and I added a small amount of mini chocolate chips to add some texture to the muffin. The muffins turned out fluffy and light and the toddlers (and moms!) that I offered them to gobbled them up!
If you want to make regular muffins with this recipe, increase the baking time to 20 minutes.
Banana Peanut Butter Mini Muffins
Makes about 48 mini muffins
- 1 3/4 cup all purpose flour
- 1/4 cup ground flax seed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 medium bananas
- 1/3 cup honey
- 2/3 cup smooth peanut butter
- 1 egg
- 1/3 cup vegetable oil
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup mini chocolate chips
Preheat oven to 400°F. Line muffin tin with mini muffin liners or spray well with cooking spray (I use the flour cooking spray for baking).
Mix the flour, flax seed, salt, baking soda, baking powder and cinnamon together in a bowl and set aside. Using electric mixer, beat bananas, honey, peanut butter, eggs, oil, brown sugar and vanilla in medium bowl until blended. Add in the flour mixture and beat until just fully incorporated. Add chocolate chips to batter and mix to incorporate.
Divide batter among muffin cups, filling about 2/3 full.
Bake muffins until tester inserted into center comes out clean, about 12-14 minutes. Transfer muffins to rack and let cool.
This recipe makes quite a few mini muffins, so freeze any extra muffins in freezer safe bags in the freezer for up to 2 months. To defrost individual muffins, either move to the fridge to defrost overnight, or pop frozen muffins in the microwave for 30-45 seconds.