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Parve
Easy
1 Hour
Diets 
Get ready to embark on a deliciously crunchy adventure with these peanut butter banana muffins! These muffins take the classic banana bread recipe and add a twist with the addition of crunchy peanuts and creamy peanut butter. Not only do they taste amazing, but they also pack a nutritional punch. The peanuts add a satisfying crunch and a boost of protein, while the peanut butter adds a rich and indulgent flavor. I even added a scoop of protein powder to the mix for an extra protein kick, making these muffins the perfect way to start your day.
Bananas aren’t only delicious, they’re also incredibly nutritious.
Packed with potassium, fiber, and vitamins, bananas are a superfood that help support heart health, aid digestion, and boost energy levels. By incorporating them into these muffins, you’re not only adding a natural sweetness but also reaping the nutritional benefits of this versatile fruit. So go ahead, step
out of your comfort zone and give these peanut butter banana
muffins a try. Your taste buds — and your body — will thank you!
Yields 12 muffins
2 and 1/2 cups Shibolim Spelt Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 scoops unflavored protein powder
2 eggs, whisked
2 teaspoons pure vanilla
1/4 cup oil
1/4 cup natural unsalted chunky peanut butter, such as Haddar
1 ripe banana, mashed
2 tablespoons Gefen Maple Syrup
1/4 cup peanut butter chips
1/4 cup loosely crushed peanuts
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan.
In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and protein powder.
In a separate large mixing bowl, whisk the eggs, vanilla, oil, peanut butter, banana, and maple syrup.
Slowly add the dry ingredient mixture to the liquid mixture while whisking. Be careful not to overmix. Fold in the peanut butter chips and peanuts.
Use an ice cream scoop to scoop the mixture into the lined muffin cups. Bake for 30 minutes.
Photography by Beth Warren
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How do I swap spelt for regular or white whole wheat flour?
Hi Leah, You would swap it 1:1. The texture might be a little different, so keep an eye out for that and see what you prefer.
-Chana Tzirel from Kosher.com