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Back To School Breakfast Banana Muffins


  • 1 1/2 cups white whole wheat flour AP flour can be substituted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp vanilla extract
  • 3 large bananas mashed
  • 1/2 cup all-natural peanut butter or other nut butter
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1/3 cup butter melted


  • Preheat oven to 375 degrees F.
  • Coat muffin pans with non-stick cooking spray, or use paper liners.
  • Combine together the flour, baking powder, baking soda, and salt; stir with whisk and set aside.
  • Combine bananas, egg, vanilla, peanut butter, sugar and melted butter in a large bowl. F
  • old in flour mixture, and mix until smooth. DO NOT OVER MIX.
  • **If using white whole wheat flour, cover and let rest in fridge for 30 minutes. Skip this step if using all-purpose flour.
  • Scoop into muffin pans.
  • Bake muffins for 18-20 minutes or until a toothpick stuck in the muffins comes out clean. Let cool for a few minutes minutes before turning the muffins out of pan.
  • Serve warm or at room temperature.