Moist, fluffy Peanut Butter Banana Muffins with a sweet cinnamon swirl. A wholesome, protein-packed breakfast or snack that feels indulgent and cozy.

Scale

2 ripe bananas, mashed

½ cup peanut butter (unsweetened)

¼ cup maple syrup or honey

2 eggs

½ cup Greek yogurt

1 teaspoon vanilla extract

1 ½ cups whole wheat or all-purpose flour

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

2 tablespoons brown sugar

1 teaspoon cinnamon

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1. Preheat oven to 350°F (175°C) and line a muffin tin.

2. Mash bananas and whisk with peanut butter, sweetener, eggs, yogurt, and vanilla.

3. Whisk flour, baking soda, cinnamon, and salt in a separate bowl.

4. Fold dry into wet ingredients until just combined.

5. Mix brown sugar and cinnamon for the swirl.

6. Fill muffin cups halfway, sprinkle swirl mixture, top with more batter, swirl gently.

7. Bake 18–22 minutes, until toothpick comes out clean.

Use very ripe bananas for best flavor.

Sprinkle extra cinnamon sugar on top for bakery-style muffins.

Store in freezer up to 2 months.