These Peanut Butter Banana Muffins are unbelievably light and fluffy, and they are made without using flour! They make an easy protein-rich breakfast, or snack on-the-go.
Why You’ll Love this Muffin Recipe
This recipe is the perfect way to use up overripe bananas. If you’re like me and always have peanut butter and eggs on hand, this comes together quickly using common pantry staples.
You also don’t need any special equipment, other than a muffin pan and liners. Mashing the banana with a fork is sufficient enough to help them break down, and then you just have to stir everything together in a big bowl.
It’s amazing how fluffy the muffins turn out! They are not super-sweet, so keep that in mind if making these for children. My two kids prefer it when I had a few mini chocolate chips on top. (Not surprising, right?)
Peanut Butter Substitutions
Keep in mind that using sunflower butter may result in the center of the muffins turning green. This is caused by a chemical reaction with the baking soda, but as I understand it, the green centers are safe to consume. (SunButter Foodservice covers this topic in their FAQ, if you want to read about it.)
Peanut Butter Banana Muffins (Flourless & Fluffy!)
- 1/2 cup chocolate chips
- 1 cup fresh berries
- 1/2 cup raisins or dried cranberries
- Preheat your oven to 350ºF and prepare a muffin tin with 12 muffin liners.
- In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, salt, honey, and cinnamon, if using, and mix until smooth. I like to use a whisk to make sure the ingredients are evenly incorporated. Fold in one of the optional add-ins, if desired.
- Divide the batter among the 12 muffin cups. Using a 1/4 cup measure should distribute the batter pretty evenly.
- Bake at 350ºF until the muffins have risen, and feel firm to a light touch in the center of the muffin, about 20 to 25 minutes.
- Allow to cool for at least 30 minutes before removing from the pan.
- These muffins can be served at room temperature once they have cooled, but I recommend storing 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. You can freeze them for up to 3 months in an airtight container, too.
- Almond butter can easily be substituted for the peanut butter in this recipe, if you prefer. You could also try sunflower butter as a nut-free option!
- I don't recommend substituting the eggs in this recipe. For an egg-free option, be sure to read the suggestions below this recipe.
Nutrition info above is for 1 of 12 muffins. This is a rough estimate using an online nutrition calculator; be sure to use the nutrition labels on your own ingredients for more accurate calculations.
If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.
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