PEANUT BUTTER BANANA MUFFINS


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Peanut butter banana muffins that are gluten free, paleo and perfect for those few bananas you have on the counter getting brown. I honestly always get excited when I see my bananas are beginning to brown because I know I can make something like these muffins or my chocolate chunk banana bread. There’s nothing better in the morning than a sweet banana treat in my opinion! Definitely try these out or make them for a friend or family member for a healthy treat.

Peanut Butter Banana Muffins Ingredients

Bananas: The main ingredient of these peanut butter banana muffins are, of course, bananas! The more ripe they are, the better. Be sure to mash your bananas until there are no large pieces left and you’ll be all set no matter how recipe they are.

Peanut Butter: You’ll want to use super creamy, drippy peanut butter for this recipe. I’ve found that a drier peanut butter doesn’t make for as great of a texture, so I’d use creamy over crunchy. My favorite super runny peanut butter is from Trader Joes, but I know there are lots of great ones out there with clean ingredients.

Egg: One egg in this muffin recipe will help the muffins rise and keep the ingredients together as they bake. I haven’t tried this recipe yet with a flax or chia egg so I can’t speak to vegan options, but I encourage you to try it out!

Vanilla Extract: While not completely necessary for the recipe, vanilla extract gives a bit of extra flavor to the peanut butter banana muffins. I like to add vanilla extract to most of my baked goods because it really does make most things better! Feel free to omit if you don’t have it on hand.

Almond Flour: As with many of my recipes, I use almond flour for these muffins to make them not only gluten free, but grain free as well. Almond flour is great for baking and doesn’t necessarily have a 1:1 replacement that works, so I don’t recommend using any other kind of flour.

Baking Soda: Don’t forget to add baking soda to your muffin batter as it will help the muffins rise along with the egg and give them the classic muffin texture.

Salt & Cinnamon: The only spices you need for these muffins is salt and cinnamon. A little bit of salt brings out the natural flavors of the peanut butter and banana, but isn’t completely necessary if you’re cutting down on salt. I love the warm flavor cinnamon brings to banana so it makes them extra comforting.


How To Make Peanut Butter Banana Muffins

Step One: Preheat oven to 350 degrees and line a muffin tin with liners.

Step Two: In a large mixing bowl, mash the ripe bananas until there are no large pieces. Add the peanut butter, egg and vanilla extract and mix again until incorporated.

Step Three: Add the almond flour, baking soda, salt and cinnamon to the bowl and whisk the dry ingredients into the wet ingredients until just combined.

Step Four: Spoon the batter into the muffin liners, evenly distributing the mix and filling each just over half full. Top each with an extra banana slice if desired.

Step Five: Bake the muffins for 18-22 minutes, until a toothpick comes out clean. Let cool completely before enjoying and store in the refrigerator for up to six days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


PEANUT BUTTER BANANA MUFFINS

Recipe by Jenn Lueke
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Diet

Gluten Free, Dairy Free

Ingredients

  • 2 large or 3 small ripe bananas

  • 1/2 cup creamy peanut butter

  • 1 egg

  • 1 tsp vanilla extract

  • 1 + 1/3 cup almond flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

Directions

  • Preheat oven to 350 degrees and line a muffin tin with liners.
  • In a large mixing bowl, mash the ripe bananas until there are no large pieces. Add the peanut butter, egg and vanilla extract and mix again until incorporated.
  • Add the almond flour, baking soda, salt and cinnamon to the bowl and whisk the dry ingredients into the wet ingredients until just combined.
  • Spoon the batter into the muffin liners, evenly distributing the mix and filling each just over half full. Top each with an extra banana slice if desired.
  • Bake the muffins for 18-22 minutes, until a toothpick comes out clean. Let cool completely before enjoying and store in the refrigerator for up to six days.

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