Runner recipes: Loaded peanut butter banana muffins

Destinee Sims, Features Editor

Rather than making basic chocolate chips muffins again, these baked goods are packed with additional flavors and nutrients from delicious sources. With the classic taste of peanut butter, bananas, and chocolate, these muffins sneak in nutrient-rich ingredients from seeds and nuts. These muffins are perfect for someone looking for that additional energy boost to start off their day! 

Yield: about 40 muffins

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Destinee Sims


4 1/2 cup flour 

4 large eggs 

2 1/2 cup milk 

1 1/2 cup vegetable oil 

1 cup peanut butter 

1 cup chocolate chips 

1/2 cup chopped walnuts 

1/4 cup cocoa powder 

1 1/2 tablespoons flax seed 

1 1/2 tablespoons sunflower seed 

1 1/2 tablespoon vanilla extract 

2 tablespoon banana extract or 1 whole banana, mashed 

1 tablespoon baking powder 

1 tablespoon baking soda 

2 teaspoon kosher salt 

1 teaspoon apple cider vinegar 



Preheat the oven to 475 degrees. Fill each muffin tray with muffin or cupcake liners. 

In a large bowl, combine the eggs, peanut butter, and your remaining wet ingredients in a bowl. Be sure that the egg yolks are broken up. 

In a separate bowl, combine the dry ingredients. 

Slowly begin mixing in the dry muffin mix to the wet ingredients, adding about one cup of dry mix. Thoroughly stir the dry ingredients until fully combined. Continue with the remaining dry muffin mix until all wet and dry ingredients have formed an evenly mixed batter. 

Once the ingredients have been thoroughly mixed, begin transferring the batter to the muffin trays. I found this works easiest with an ice cream or cookie dough scoop. Remember that the muffins will rise approximately 1/4 inch, so be sure not to fill your liners too much.  

When the muffin trays are ready to go, place them in the oven on the middle rack. Allow them to bake for 10 minutes, then turn the tray 180 degrees.

Destinee Sims

Bake them for another 10 minutes or so, checking the muffins with a toothpick to confirm they are ready. The toothpick should come out mostly clean; if any batter looks goopy on the toothpick, your muffins need a few more minutes. 

When the muffins are done baking, allow them to cool in the trays or place the muffins on cooling racks. 

Now the muffins are ready to serve warm or once they have completely cooled off!