Peanut Butter Banana Muffins are soft, moist, and filled with flavor. Plus, there’s no flour needed – these breakfast muffins are gluten free.
Peanut butter banana muffins make a great breakfast or snack while you’re on the go. You’ll love this recipe because you only need a few ingredients to make a soft and moist muffin.
Plus, they’re filled with peanut butter and banana – a fantastic and flavorful pairing. If you’d like to jazz them up even more, add a handful of chocolate chips, walnuts, or sprinkle some turbinado sugar on top.
These muffins contain no flour, so the texture will be slightly different than you may be used to. However, these muffins are still soft, crumbly, and incredibly moist, just like a muffin should be.
Ripe bananas
Just like banana bread, you’re going to want to use very ripe bananas for this recipe.
Ripe bananas are sweeter and softer. This makes them easier to incorporate into the batter, and provide natural sweetness for your muffins.
That’s why you always see banana bread recipes calling for very ripe or old bananas.
Sugar substitute
Sugar substituteIf you’re looking for an alternative for the sugar in the recipe, there are many options.
Feel free to substitute with honey or maple sugar instead. Both will work great.
I have not tested this recipe with other sugar substitutes. If you decide to test any other sweeteners, please tell us how it turned out in the comments section below.
Peanut Butter Banana Muffins
Ingredients
- 1 cup peanut butter
- 2 bananas very ripe
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with liners or lightly grease and set aside.
- In a large bowl, add peanut butter, bananas, eggs, and vanilla. Mix until well combined and no (or few) banana lumps remain.
- Add granulated sugar and baking soda and mix until well combined.
- Pour batter into muffin pans, filling each about 2/3 full. Bake for 20-23 minutes or until a toothpick comes out clean. Remove from oven and allow to stand for 5 minutes transferring to a wire rack to finish cooling.
Notes
- Optional additions: Mix in 1/2 cup of chocolate chips or walnuts into your batter before baking.
- Or, top your muffins with turbinado sugar just before going into the oven to give them a crunchy sugar crust.
There good but not what I had in mind
Glad you thought the muffins were good, hope you find the recipe you’re looking for!