First off, these muffins are just flat out tasty! There is something so enticing and comforting about seeing big creamy milk chocolate chips on top!
I do not add chocolate chips into the batter to cut down on the added sugar but seeing them on top, I’ve found, makes the muffins a lot more enticing for my kiddos – and that makes it worth it for me. I actually like the little bit of chocolate taste added into my bite too!
Second, can we talk about how most banana bread recipes have like 20+ grams of added sugar per serving? Considering the American Pediatric Associations recommends children under 18 years old to have 25 grams of added sugar or less most days, I thought I could come up with a recipe that was a lot lower. And, I did! This recipe has less than half the added sugar compared to other popular recipes.
It also has 5g protein, 2g fiber, and a large dose of healthy fats making it a nutrient dense breakfast or snack option for your kiddos!
Whole Grain Peanut Butter Banana Muffins
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1/4 cup ground flax seed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1 cup mashed ripe bananas (~2 medium bananas)
- 1 large egg
- 1/2 cup brown sugar
- 1/4 cup butter, unsalted, melted
- 1/2 cup buttermilk, low fat
- 1/4 cup peanut butter, creamy, no sugar added
- 1 tsp vanilla extract
- 36 each milk chocolate chips
- Preheat oven to 350°F and line muffin pan with 12 standard size muffin liners.
- In a medium mixing bowl, whisk together flours, ground flax seed, baking powder, baking soda, and cinnamon. In a separate large mixing bowl, mix bananas, egg, brown sugar, peanut butter, butter, buttermilk, and vanilla together.
- Add dry ingredients to wet, stirring until just combined. Do not overmix.
- Pour ~1/4 cup batter into each muffin liner. Sprinkle 3 chocolate chips on top of each muffin (or however many you would like to). Bake 14-16 minutes or until a toothpick tests clean. Do not overbake or muffins will be dry.