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I LOVE making muffins. I can’t explain it but it’s true. They are just the perfect little (or big) snack and can be done all kinds of different ways. Bananas in particular are probably my favorite muffin base, because let’s face it, we all always have 2 or 3 bananas that are not eaten in time and eventually become the dark mark on your life, ahm… i mean fruit basket.

Since both my kids, for some crazy reason, don’t actually like bananas, I always have to dress them up in a pretty dress, sometimes it’s cinnamon, sometimes chocolate chips, this time it was peanut butter.

And then I took it a step further and finally used the vegan berry protein powder I found at Bed Bath and Beyond on the clearance rack. (I know, sounds yum). That may have not been the best idea because the measly quarter cup of flour I replaced with the protein powder, completely over powered the taste of both the bananas and the peanut butter. The muffins still turned out very delicious but I think next time I will use vanilla protein powder.

1 1/2 cups flour, 1/4 cup Vega protein powder, 2 tsp ground cinnamon, 1 tsp baking powder and 1 tsp baking soda

Next I mixed together the wet ingredients. Unfortunately my Teddie peanut butter has been sitting in the cupboard for a while and totally hardened up no matter how much I try to mix it with the natural oils. FYI smooth Teddie unsalted peanut butter is the absolute best because it has only one ingredient – dry roasted peanuts. No extra salt or palm oil, and it is absolutely delicious. Always look at the ingredients!

So long story short, after adding all the wet ingredients together and that chunky peanut butter I couldn’t smooth back out, I tossed everything into the blender for a few seconds and got super smooth and creamy texture that smelled divine.

2 large ripe bananas, 1/4 cup honey, 1/4 cup maple syrup, 1/2 cup So Delicious Vanilla yogurt, 1 large egg, 1/4 cup coconut milk, 2 tsp vanilla extract, 3/4 cup peanut butter 

So I got the original recipe from WholesomeDelicious, but had to substitute the Greek yogurt for coconut milk yogurt because I don’t eat dairy, and my husband is allergic to tree nuts so whenever I prepare food I can only use coconut ingredients as substitutions as opposed to say Almond milk.

Next I mixed the wet ingredients into the dry ingredients until smooth and dispersed evenly into 12 regular sized muffin tins (about 3/4 of the tin full)… also don’t forget to grease your muffin tins, I use Pompeian coconut oil non stick spray. The put into a preheated oven at 375 for about 20 minutes. The original recipe said 15-18, so I set the timer for 15 and then kept checking on them until they were ready and a tooth-pic inserted into the middle came out dry.

The kids LOVED them, and I hope you do too.