These Healthy Peanut Butter Banana Muffins are soft, moist, and bursting with sweet banana and nutty peanut butter flavor. Soft and moist, they taste like a treat but are actually gluten-free, dairy-free, refined sugar-free, and can be made high-protein, too.
- Positively Perfect Peanut Butter Banana Muffins – Gluten-Free, Of Course!
- What Are Peanut Butter Muffins with Bananas Made Of?
- Health Benefits of Peanut Butter
- Optional Mix-Ins
- How to Make the Best Gluten-Free Peanut Butter Banana Muffins
- Baking Tips
- How to Store and Freeze
- Common Questions About This Easy Peanut Butter Banana Muffins Recipe
- More Gluten-Free Muffin Recipes
Positively Perfect Peanut Butter Banana Muffins – Gluten-Free, Of Course!
Is there anything more classic than the combination of peanut butter and banana? It’s right up there with peanut butter and chocolate!
Today, we’re taking the combination back to basics with these homemade peanut butter banana muffins. Better than anything you’ll find from a boxed mix or in a store, they’re:
- Made with a handful of pantry staple ingredients.
- Ready to eat with minimal prep time and a total time of about 30 minutes.
- Gluten-free, dairy-free, and refined sugar-free.
- Full of nutrients and healthy fats and high-protein-friendly.
- Great to prep ahead of time for breakfasts, snacks, and desserts!
What Are Peanut Butter Muffins with Bananas Made Of?
In most muffin recipes you’ll find lots of added sugars and white flour, but not here! Instead, we use simple, nutritious ingredients to create tender muffins that are out-of-this-world delicious.
Here’s what you need:
- Peanut Butter – We recommend using no-stir natural peanut butter to infuse every bite with flavor and create a tender crumb. If needed, creamy almond butter can be used instead.
- Bananas – These help create moist muffins and contribute to their sweet flavor without the need for refined sugar. For the best results, use ripe bananas with spots. They’re easier to mash and sweeter in taste!
- Large Eggs – Eggs are crucial to providing structure to the banana peanut butter muffins, helping them hold their shape. We haven’t tested this recipe with any vegan egg substitutes and cannot guarantee your results, but let us know how it goes if you do!
- Honey – Used as a natural sweetener. Maple syrup can be substituted if preferred.
- Vanilla Protein Powder – This adds structure to the muffins along with a boost of protein. If preferred, cocoa powder, peanut butter powder, or oat flour can be substituted
- Baking Essentials – Vanilla extract, baking powder, baking soda, and salt are included to enhance the taste and texture of the muffins.
- Optional Toppings – You don’t have to include them, but we love to add a swirl of peanut butter and extra banana coins on top.
What Kind of Peanut Butter is Best for this Peanut Butter Muffins Recipe?
We highly recommend opting for creamy no-stir peanut butter varieties. Otherwise, your batter will be lumpy, and the ingredients won’t incorporate well which could impact the texture.
Health Benefits of Peanut Butter
Super popular and tasty, peanut butter also packs a punch of health benefits, too! As long as you aren’t allergic, peanut butter can be a great addition to a healthy diet.
For instance, it’s:
- High-protein, low in carbs, and a good source of fiber.
- Rich in vitamin E, vitamin B3, and vitamin B6.
- An excellent source of folate, magnesium, copper, and manganese.
We kept these healthy peanut butter banana muffins simple, but that doesn’t mean you can’t add a few extra ingredients! Some of our favorite variations include adding:
- Chopped nuts (walnuts, peanuts, pecans, etc.)
- Chocolate chips
How to Make the Best Gluten-Free Peanut Butter Banana Muffins
- Prepare. To begin, preheat your oven, and grease or line a muffin tin with muffin liners.
- Combine the Wet Ingredients. In a blender or food processor, blend the peanut butter and bananas until smooth and creamy. Transfer the mixture to a large mixing bowl, and add the eggs, vanilla, and honey. Whisk to combine.
- Mix the Dry Ingredients. In a separate medium bowl, whisk together the protein powder, baking powder, baking soda, and salt until well combined.
- Combine the Wet and Dry Ingredients. Add the wet ingredients to the bowl of dry ingredients, and mix just until the batter is smooth.
Baking Tip: The texture of the batter will vary slightly depending on whether you use protein powder, cocoa powder, or peanut butter powder, but don’t worry! The end result is still the same delicious flavor and moist, fluffy muffins.
- Portion. Use a large ice cream scoop or a ⅓ measuring cup to scoop the muffin batter into the prepared muffin pan. Top with the extra peanut butter and banana slices, if desired.
- Bake. Place the muffins in the center of a preheated oven. Let them bake until they rise in the muffin cups and a toothpick can be inserted into the center and comes out clean or with just a few moist crumbs.
- Cool. Allow the pan to cool on a wire rack for a few minutes. Then, transfer the muffins from the pan, and enjoy warm or at room temperature.
Ready to get started? Us too! But before we begin, let’s go over a few extra notes to guarantee your muffins always turn out amazing.
- Avoid Overmixing. Combine the ingredients just until they are smooth and no streaks remain. Continuing to mix will overwork the batter, creating dense, dry muffins.
- Don’t Overfill the Muffin Pan. Fill the muffin cups about ⅔ of the way full with the batter. This allows plenty of them to rise as they bake.
- Don’t Overbake. Keep a close eye on the oven, and remove the muffins as soon as they’re fluffy and a very light golden brown.
- Let the Muffins Cool. We know it’s tempting to dig in right away, but it’s important to allow the muffins a few minutes to cool! They’ll continue to bake and set as they do so they don’t crumble to pieces as soon as you take a bite.
How to Store and Freeze
We love to add these peanut butter banana muffins to our weekly meal prep lineup because they store super well!
- To Store: Transfer the muffins to a sealable bag or an airtight container, and keep them stored in the refrigerator for up to 3 days.
- To Freeze: Once cooled, muffins can be transferred to a sealable bag or freezer-safe container, and frozen for up to 3 months.
Common Questions About This Easy Peanut Butter Banana Muffins Recipe
The most common reason why your muffins might have turned out hard is that the batter was overworked. Be careful to mix just until the ingredients are smooth, and be careful not to overbake!
We don’t recommend trying it out! Adding too many eggs can make your peanut butter muffins rubbery.
You can leave your muffins at room temperature for a day, but we recommend storing them in the fridge in order to keep them fresh.
The bananas, fat, and not overmixing the batter all contribute to moist muffins.
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