Ingredients
Equipment
Method
Stepwise Method:
- Preheat your oven to 350°F (175°C) and grease your mini muffin tin with a little oil or cooking spray to prevent sticking.
- In a mixing bowl, take the ripe bananas and mash them with a fork or potato masher until they are smooth and free of lumps.
- Add the peanut butter, egg, baking soda, honey or maple syrup, vanilla extract, and sea salt to the mashed bananas. Mix everything together until well combined and creamy.
- If you’re using chocolate chips or white chocolate chips, fold them into the batter until evenly distributed.
- Using a spoon or a small cookie scoop, fill each muffin cup about 2/3 full with the batter.
- Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!
Notes
- Use very ripe bananas for the best sweetness and texture.
- Feel free to experiment with different nut butters if you’re not a fan of peanut butter.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).