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These Healthy Peanut Butter Banana Muffins are naturally sweetened with maple syrup, and packed full of healthy ingredients you can feel good about. They make a perfect after workout snack, make ahead breakfast or a snack for kids and toddlers!
Now that my one year old has entered the picky eating phase, I am constantly looking for ways to sneak healthy foods into his diet. I started making my baby these Healthy Peanut Butter Banana Muffins a few months ago and he loves them! And I will admit, I have a hard time resisting them too. I have been known to eat one of these healthy muffins as a post workout snack more than once!
A healthy muffin recipe
I wanted to make a nutrition packed banana muffin for my toddler, but I also wanted it to taste good! I reduced the sugar as much as possible with these Peanut Butter Banana Muffins. There is 1/4 cup of maple syrup in these muffins, which equals 1 teaspoon of maple syrup per muffin. I also decided to use full fat plain greek yogurt and milk in these. Since I am primarily feeding these banana muffins to my young toddler I tried to pack as many healthy calories in there as possible. You can use lowfat or fat free dairy if you prefer.
Normally when cooking baby led weaning recipes I try to leave out the salt, but with these the tiny 1/4 teaspoon makes a huge difference taste wise. If you are making these Peanut Butter Banana Muffins for a baby under 12 months, you might want to leave the salt out. But since adults can eat these muffins too, I decided to use the small amount of salt to make them taste better.
What makes this Peanut Butter Banana Muffin Healthy?
I made these whole wheat muffins using white whole wheat flour. White whole wheat flour has the same nutritional content as whole wheat flour but is milder tasting and paler in color. So this muffin still has the nutritional benefits of whole wheat, but the taste may be preferable to something made with regular whole wheat flour especially for kids.
Because these banana muffins have peanut butter, they are higher in protein.
These muffins have no processed sugar and only 1/4 cup of maple syrup. I have made these without any maple syrup but they don’t taste great without it. As written, this recipe only has 1 teaspoon of maple syrup per muffin.
How many calories does a Peanut Butter Banana Muffin have?
These Healthy Peanut Butter Banana Muffins have 187 calories, 6 grams of fat, 7 grams of protein, 25 grams of carbs and 3 grams of fiber per muffin.
Are these muffins freezer friendly?
Yes! Peanut Butter Banana Muffins freeze wonderfully. I love that I can make these muffins ahead of time, then individually wrap and freeze them. They also make great healthy snacks or breakfasts on the go for adults!
More toddler and baby meal ideas
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Healthy Peanut Butter Banana Muffins
By Meghan McMorrow | Fox and Briar
4.71 from 54 votes
Prep 10 minutes mins
Cook 17 minutes mins
Servings 12 Muffins
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These Healthy Peanut Butter Banana Muffins are naturally sweetened with maple syrup, and packed full of healthy ingredients you can feel good about. They make a perfect after workout snack, make ahead breakfast or a snack for kids and toddlers!
Ingredients
- 2 ripe large bananas mashed
- ¼ cup pure maple syrup
- 1/2 cup whole milk Plain Greek Yogurt
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla extract
- 1 ¾ cups white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
In a medium bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, peanut butter and vanilla together until smooth..
In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean.
Video
Notes
Allow to cool completely before freezing. Muffins will keep well in the freezer for up to 3 months, or in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1Muffin | Calories: 176kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 203mg | Potassium: 238mg | Fiber: 3g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 63mg | Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Baked Goods/Breads
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Recipe adapted from Sally’s Baking Addiction
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