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Peanut Butter Banana Muffins are surprisingly light and fluffy without using flour! They make an easy protein-rich breakfast or snack on the go.
When you don’t want to wait around for a loaf of banana bread to cook, this recipe is the perfect fuss-free way to use up ripe bananas in your house. Muffins always bake faster than a loaf of quick bread!
This muffin recipe is naturally gluten-free, dairy-free, and not too sweet. To make them more dessert-like, sprinkle a few chocolate chips on top!
Ingredients You’ll Need
This recipe uses simple pantry staples, including peanut butter which acts as a swap for both flour and oil. Another nut butter, like almond butter or cashew butter, should also work.
Combined with bananas and eggs, these muffins develop a fluffy structure without needing all-purpose flour or granulated sugar. This recipe calls for no dry ingredients!
Egg-Free note
This is NOT the time to use a flax egg as an egg swap. (Those work best in a recipe that only calls for one egg.) Instead, try my gluten-free and vegan banana muffins recipe.
How to Make Peanut Butter Banana Muffins
Preheat the oven to 350ºF and line a 12-cup muffin tin with parchment paper liners.
In a medium bowl, mash two ripe bananas with a fork. The mixture should become relatively smooth, like fruit puree, with a few lumps.
To the bowl of mashed banana, add:
- 1 cup creamy peanut butter
- 3 large eggs
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 salt
Use a whisk or spatula to stir until the batter looks smooth. It’s okay if you still see a few small lumps of banana. Now, fold in any add-ins you like, such as fresh blueberries or chocolate chips. (This is optional for extra flavor.)
Line a muffin tin with 12 muffin liners, then divide the batter among the 12 cups using a 1/4 cup measure. Sprinkle a few chocolate chips or walnuts on top if you like.
Bake at 350ºF for 25 minutes or until the tops puff up and the centers feel firm to a light touch. Test the center of a muffin with a toothpick to ensure the centers are no longer wet.
Let these healthy peanut butter banana muffins cool in the muffin pan for at least 20 minutes. Then they are ready to enjoy!
Storage Tip
For the best shelf life, leftovers can be stored in an airtight container in the refrigerator for up to a week.
Looking for more muffin recipes? Try Banana Oatmeal Muffins (made with oats in a blender!), Banana Buckwheat Muffins, Vegan Carrot Cake Muffins, or Sweet Potato Muffins for more ideas.
Ingredients
- 2 large ripe bananas , mashed (see notes)
- 1 cup all-natural peanut butter
- 3 large eggs
- ¼ cup honey
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Optional Add-Ins:
- ½ cup chocolate chips
- 1 cup fresh berries
- ½ cup raisins or dried cranberries
Instructions
- Preheat your oven to 350ºF and line a muffin tin with 12 parchment paper liners.
- In a medium bowl, mash the two bananas with a fork. Then, add in the peanut butter, eggs, honey, baking powder, cinnamon, vanilla, and salt. Mix until the batter looks relatively smooth. Fold in chocolate chips, berries, or dried fruit if you like. (This is optional; they can also be sprinkled on top before baking.)
- Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter evenly.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 25 minutes. Allow to cool for at least 20 minutes before removing from the pan.
- These muffins can be served at room temperature once they have cooled. Store them in the fridge for the best shelf life. They should last for up to a week in the fridge when stored in an airtight container. Or freeze them for up to 3 months.
Notes
Nutrition
If you try these banana peanut butter muffins, please leave a comment and star rating below, letting me know how you like them.
This is my most-made muffin recipe of all time! I just mixed it up with zero sweetner, no cinnamon, cocoa powder and smashed up 92% Ghirardelli chocolate bar pieces…can’t wait till they come out of the oven!