Peanut Butter Banana Muffins are soft, moist, and filled with flavor. Best part of all – they’re gluten free. No flour is needed for these surprisingly healthy breakfast treats.
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 flavor. If you’d like to jazz them up even more, add a handful of chocolate chips, walnuts, or sprinkle some turbinado sugar on top.
You won’t even miss the flour in this gluten free muffin recipe, because the texture is just what you’d expect in a muffin. They’re soft, crumbly, and not too dense. These muffins are great way to use up extra bananas, too. Using a very ripe banana is best, because they’re sweeter and softer. This makes them easier to incorporate into the batter.
If 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. If you try other sugar substitutes, please tell us how it turned out in the comments section below.
Peanut Butter Banana Muffins
- 1 cup peanut butter
- 2 bananas very ripe
- 2 large eggs
- 1 teaspoon vanilla
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 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.