Peanut Butter Banana Power Muffins are a meal in a muffin! The banana, peanut butter, nuts, raisins and coconut are the main ingredients in this muffin and will give you energy to get through a busy morning!
A few years ago, my daughter Brookie started running. It was a long, slow process for her. She was determined and started out with a mile, and now, there’s no stopping her. Several marathons, half marathons and half Iron Man races later, Brookie is currently training for a full Iron Man this summer. What’s an Iron Man triathlon? Swim, run, bike. All in one day. 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. I’m tired just typing that! Brooke is like her father, when she puts her mind to something the sky is the limit.
One thing I’m always hearing from my Brookie is “I’m SO hungry!” That’s not a surprise, given she’s burning so many calories working out each day. I thought it would be fun to surprise her with a mega breakfast treat. Something she can make ahead and freeze and then just pull out and eat during the busy work week. I started by asking her what would go into the perfect breakfast muffin. We came up with this list: wheat flour, greek yogurt, peanut butter, brown sugar, banana, raisins, coconut, and nuts.
Not your Typical muffin
Peanut Butter Banana Power Muffins are not your mama’s muffins. They are not too sweet, full of goodness and won’t leave you hungry in an hour. I love them with a spinach, yogurt and fruit smoothie in the morning. Whenever I make muffins, we eat a few and then I immediately freeze the remaining muffins for a quick thaw and eat, or heat and eat breakfast or snack.
Change it up
You can change this recipe to suit your needs. If you aren’t a fan of nuts, replace the nuts with another ingredient, such as chocolate chips, more raisins, craisins or chopped fruit. Same with any of the other filling ingredients. I love coconut in this muffin, but again, if coconut is not your thing, just substitute another ingredient! The key to making a recipe your own is to replace the tried and true version with another like ingredient. Meaning, if you are substituting out coconut, use another ingredient that is similar in volume or texture. Substituting applesauce for coconut or nuts probably won’t work, because applesauce is too wet. Try other dried fruit, nuts or cereal (such as bran flakes). Chocolate chips would also be a great addition to this recipe!
Peanut Butter Banana Power Muffins and those overripe bananas on your counter!
I ALWAYS have overripe bananas on my counter. They go from the counter to the fridge, to the freezer. I can’t bear to throw them out! Sometimes, I peel the bananas and throw into a Ziplock bag so I can easily use them for baking or smoothies. Overripe bananas are perfect for this recipe. The darker the peel, the better. Overripe bananas make a perfect sugar substitute in baked goods. Peanut Butter Banana Power Muffins are just sweet enough to satisfy a sweet tooth in the morning, but not so sweet that they sabotage your workout!
Peanut Butter Banana Power Muffins
Yield 18 muffins
- 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)
- Pre heat oven to 400 degrees and place the rack in the center of oven.
- Place mashed banana, greek yogurt, peanut butter, oil, eggs and sugar into a bowl and mix until blended well.
- Add brown sugar and beat on low until smooth.
- Add flour, soda, powder, salt and walnuts. Fold in with a spatula just until the flour disappears.
- Fold in nuts, raisins and coconut.
- Scoop batter into greased muffin tin. Fill to about 3/4 full.
- 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.