Warm almond-peanut butter chip muffins
Indulge in the deliciousness of warm almond-peanut butter chip muffins! These easy-to-make, wholesome treats blend creamy almond butter, ripe banana, and rich peanut butter with a hint of maple syrup and vanilla. Perfect for breakfast or a cozy snack, they're quickly baked to golden perfection. Try this mouthwatering recipe today!
- 25 Jan 2025
- Cook time 10 min
- Prep time 5 min
- 12 Servings
- 7 Ingredients
Warm almond-peanut butter chip muffins are a delectable treat that combines the creamy nuttiness of almond and peanut butter with the natural sweetness of banana and maple syrup. These muffins are perfect for breakfast, a snack, or even a dessert. They are quick and easy to make, requiring just a handful of ingredients, and are sure to become a favorite in your household.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin to prevent sticking.
- In a large mixing bowl, combine the almond butter and banana. Mash the banana thoroughly and mix well until you have a smooth mixture.
- Add the egg, vanilla extract, and maple syrup to the bowl. Mix until well combined.
- Sprinkle in the baking powder and mix to incorporate it evenly throughout the batter.
- Gently fold in the peanut butter. You can either mix it completely for a consistent flavor throughout or leave some chunks for a delightful bite of peanut butter in the muffins.
- Divide the batter evenly among the prepared muffin cups, filling each cup about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely or until warm to the touch.
Tips:
- Use ripe bananas for a sweeter flavor and smoother texture.
- Make sure the almond butter and peanut butter are well-mixed and at room temperature for easier blending.
- For added texture and flavor, consider folding in some chopped nuts or chocolate chips before baking.
- Use silicone muffin liners or grease your muffin tin well to prevent sticking.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Enjoy your warm almond-peanut butter chip muffins fresh out of the oven or store them for later indulgence. Their unique blend of flavors offers a delightful twist on traditional muffins, making them an irresistible treat for any occasion. Share these delicious muffins with friends and family, and they are sure to be a hit!
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 4.95g | 3% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.67g | 4% |
| Sugar 3.01g | 3% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.80g | 6% |
| Cholesterol 20mg | - |
| Vitamins | |
| Vitamin A 8ug | 1% |
| Choline 27mg | 5% |
| Vitamin B1 0.03mg | 2% |
| Vitamin B2 0.14mg | 10% |
| Vitamin B3 1.64mg | 10% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 1.04mg | 1% |
| Vitamin E 3.44mg | 23% |
| Vitamin K 0.05ug | 0% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.15mg | 16% |
| Iron, Fe 0.62mg | 6% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 110mg | 8% |
| Potassium, K 160mg | 5% |
| Selenium, Se 2.09ug | 4% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 10g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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