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Homemade Peanut Butter Banana White Chocolate Chip Muffins photo

Peanut Butter Banana White Chocolate Chip Muffins

These Peanut Butter Banana White Chocolate Chip Muffins are a delicious, easy-to-make treat packed with wholesome ingredients and irresistible flavors.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • 12-cup muffin tin
  • Parchment Paper Liners (optional)

Ingredients
  

  • 1 cup white whole wheat flour
  • 1/2 cup rolled oats
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ripe bananas mashed
  • 1/2 cup vanilla Greek yogurt
  • 1/4 cup milk
  • 1/3 cup peanut butter creamy or chunky
  • 1/4 cup butter melted
  • 1 tsp vanilla extract
  • 1 large egg
  • 3/4 cup white chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Line a 12-cup muffin tin with parchment paper liners or lightly spray with cooking spray to prevent sticking.
  • In a large mixing bowl, mash the ripe bananas until smooth for natural sweetness and moisture.
  • Add vanilla Greek yogurt, milk, peanut butter, melted butter, vanilla extract, and egg to the mashed bananas. Whisk until well combined.
  • In a medium bowl, whisk together white whole wheat flour, rolled oats, sugar, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix; some lumps are fine.
  • Fold in the white chocolate chips evenly throughout the batter.
  • Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow rising.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove muffins from the oven and cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

  • Do not overmix the batter to keep muffins light and fluffy.
  • Use very ripe bananas for optimal sweetness and moisture.
  • These muffins freeze well; store in an airtight container for up to three months.
Keyword Banana, Easy, Muffins, Peanut Butter, Quick, Vegetarian, White Chocolate