Peanut Butter Banana Muffins
Easy and quick to make, these peanut butter banana muffins are great for the whole family. Dairy-free with no artificial sugar and so good!
Servings 12 muffins
Calories 209kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 ripe bananas
- 2 eggs room temperature
- ⅔ cup creamy peanut butter room temperature
- ⅓ cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F and place parchment paper cups in a 12-count muffin tin.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl mash the bananas. Add the eggs, peanut butter, honey and vanilla. Whisk for about 2 minutes, or until smooth and well combined.
- Add dry ingredients to the wet ingredients and fold together with a spatula until no streaks of flour remain. Some lumps are ok.
- Scoop the batter into the muffin tin and divide evenly (they will be full). Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Video
Notes
Recipe Video: Please note that the recipe was recently updated to swap out the oat flour with all-purpose flour, which is what is in the video. Both recipes work and you can find the gluten-free version of the recipe below!
Storage: These muffins will keep well in an airtight container for 2 days at room temperature and up to a week in the fridge.
Freezing: Frozen muffins will keep for up to 3 months and can be thawed at room temperature.
Gluten free Peanut Butter Banana Muffins (Original recipe)
3 ripe bananas plus for more topping if desired
⅔ cup creamy peanut butter room temperature
3 tablespoons honey
2 large eggs
1 teaspoon vanilla
1 ¼ cup oat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
Instructions
Preheat the oven to 375°F. Line a standard muffin pan with muffin papers.
In a large bowl, beat the bananas with a hand mixer until well mashed.
Add the peanut butter and honey. Beat until smooth. Add the eggs and vanilla. Beat on low until just combined.
Combine the oat flour, baking powder, baking soda, salt and spices in a small bowl or large measuring cup. Stir to distribute.
Transfer the dry ingredients to the wet and stir with a spatula until just combined. Do not over mix. Some small lumps are ok.
Scoop the batter into the prepared muffin pan, filling the cups just below the top. Add sliced bananas, if using.
Bake for 15-17 minutes, until a cake tester inserted in one of the center muffins comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving
⅔ cup creamy peanut butter room temperature
3 tablespoons honey
2 large eggs
1 teaspoon vanilla
1 ¼ cup oat flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
Instructions
Preheat the oven to 375°F. Line a standard muffin pan with muffin papers.
In a large bowl, beat the bananas with a hand mixer until well mashed.
Add the peanut butter and honey. Beat until smooth. Add the eggs and vanilla. Beat on low until just combined.
Combine the oat flour, baking powder, baking soda, salt and spices in a small bowl or large measuring cup. Stir to distribute.
Transfer the dry ingredients to the wet and stir with a spatula until just combined. Do not over mix. Some small lumps are ok.
Scoop the batter into the prepared muffin pan, filling the cups just below the top. Add sliced bananas, if using.
Bake for 15-17 minutes, until a cake tester inserted in one of the center muffins comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving
Nutrition
Serving: 1muffin | Calories: 209kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 266mg | Potassium: 220mg | Fiber: 2g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg