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Peanut Butter Banana Muffins with Maple and Cinnamon

Servings 15 mini muffins
Author נטלי


For maple and cinnamon streusel:

  • 30 grams almonds coarsely chopped
  • 50 grams all-purpose flour
  • 20 grams sugar
  • 1 tbsp. maple syrup
  • 1/2 tsp. ground cinnamon
  • 50 grams cold butter cut into cubes

For the muffins:

  • 250 grams all-purpose flour
  • 10 grams baking powder
  • 100 grams sugar
  • Pinch of salt
  • 200 ml. milk
  • 50 ml. vegetable oil
  • 2 large ripe bananas mashed
  • 2 large eggs
  • About 1/2 teaspoon of peanut butter in each muffin


  1. Preheat oven to 175c degrees.
  2. Maple and cinnamon streusel: in medium bowl put almonds, flour, sugar, maple, cinnamon and butter cubes and mix with your hands until crumble form.
  3. Keep the streusel in the refrigerator until baking.
  4. Muffins: in a large bowl mix flour, baking powder, sugar and salt.
  5. Add milk, oil, eggs and mashed bananas and mix just until blended.
  6. Pour the mixture into a muffin pan lined with paper cups and fill about half the height.
  7. In the center of each muffin, put about 1/2 teaspoon of peanut butter.
  8. Generously sprinkle streusel on top.
  9. Bake for about 14-18 minutes or until golden and a toothpick inserted in the center comes out with moist crumbs.
  10. Cool to room temperature and serve.

Recipe Notes

  • Keep the muffins in a closed container in the refrigerator for up to 6 days.
  • Serve at room temperature.