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Peanut Butter Banana Flax Muffins

These Peanut Butter Banana Muffins are a moist, nutty treat made with pantry staples, perfect for busy mornings or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/4 cup corn syrup helps retain moisture
  • 1/4 cup oil
  • 2 large eggs room temperature
  • 1 cup milk can substitute with plant-based milk for dairy-free
  • 1/4 cup sugar can reduce slightly
Dry Ingredients
  • 3/4 cup flaxseed meal
  • 1 1/2 cups flour can be replaced with 1/4 cup oat flour for lighter crumb
  • 1 tsp baking powder
  • 1 tsp cinnamon optional sprinkle for topping
Mix-Ins
  • 2 large bananas, mashed use very ripe bananas
  • peanut butter for topping
  • chocolate shavings for topping

Method
 

Preparation
  1. Melt the corn syrup and oil together.
  2. Whisk in the milk, sugar, and eggs.
  3. Combine the flaxseed meal, flour, baking powder, and cinnamon.
  4. Add the dry ingredients to the moist ingredients.
  5. Stir until well mixed.
  6. Add the mashed bananas and mix gently.
  7. Spoon batter into a muffin pan.
Baking
  1. Bake at 350°F for 20 minutes.
  2. Allow muffins to cool for 10 minutes.
  3. Top each muffin with 1 tsp peanut butter and a few chocolate shavings.

Notes

Store muffins in an airtight container for up to 2 days at room temperature or refrigerate for 5 days. For longer storage, freeze individually wrapped muffins for up to 3 months. Rewarm gently before serving.