1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and lightly coat them with cooking spray.
2. In a large mixing bowl, combine mashed bananas, creamy peanut butter, honey, olive oil, and vanilla extract. Mix until well combined.
3. Add the eggs to the banana mixture and beat until smooth.
4. In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and salt.
5. Gradually add the dry ingredients to the banana mixture, mixing just until combined.
6. Stir in the unsweetened almond milk to achieve a smooth batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the guilt-free delight of Low-Fat Peanut Butter Banana Muffins – a perfect balance of sweetness and nuttiness!
Prep Time: 15 minutes | Baking Time: 20 minutes | Total Time: 35 minutes
Servings: A delightful batch of muffins
