Why is my peanut butter banana muffin hard?

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!

What happens if you add an extra egg to the batter?

We don’t recommend trying it out! Adding too many eggs can make your peanut butter muffins rubbery.

Should I refrigerate my muffins?

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.

What makes a muffin moist?

The bananas, fat, and not overmixing the batter all contribute to moist muffins.

Can I use a different seed or nut butter?

Yes! Feel free to use any nut or seed butter like cashew butter or sunflower seed butter to fit your needs.

Peanut Butter Banana Muffins

Description

Learn how to make the best healthy peanut butter banana muffins for a gluten-free, grain-free, dairy-free, refined sugar-free breakfast, snack, or dessert!

Ingredients

Units Scale

3/4 to 1 cup (200 to 220 grams) no-stir natural peanut butter or creamy almond butter
2 bananas (200 grams)
2 eggs, room temperature
1 teaspoon vanilla extract
1/3 cup honey or maple syrup
1/3 cup (25-30 grams) vanilla protein powder (preferably pea protein or blend), peanut powder, or unsweetened cocoa powder (see notes for substitutions)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Optional Toppings: peanut butter or sliced bananas

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 F. Grease or line a 12 cup muffin pan. Set aside.
In a blender or food processor, blend the peanut butter and bananas until creamy. Transfer the batter to a large mixing bowl. Add the eggs, vanilla, and honey to the peanut butter banana batter and gently whisk to combine.
In a small bowl, whisk together the protein powder, baking powder, baking soda, and salt. Add to the wet ingredients and mix until the batter is smooth. Do not overmix.
Using a large ice cream scoop or 1/3 cup, scoop the batter into the lined muffin cups filling about 2/3 to 3/4 full. Top with optional peanut butter (swirl with a knife) and/or banana slices.
Place the muffin pan on the center rack in the oven for 15 to 20 minutes or until a toothpick inserted into the center shows a few moist crumbs. Allow the pan to cool on a wire rack for 5 minutes, then remove the muffins from the pan and place them directly on the cooling rack. Serve immediately, either warm or at room temperature.
Store muffins in an airtight container in the fridge for up to 3 days.

Notes

Storage Tip – Once cooled, store muffins in a Ziploc bag in the freezer for up to 3 months.

Nut Butter Tip – Thicker no-stir peanut butters or almond butters work well closer to 1 cup, while thinner or runnier natural nut butters are best closer to 3/4 cup so the batter doesn’t become too loose or dense.

Substitutions – 30 grams gluten free oat flour may be substituted for protein powder, but note the flavor will not be as sweet.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 156
Sugar: 9.2 g
Sodium: 124 mg
Fat: 9.3 g
Saturated Fat: 2 g
Carbohydrates: 14.5 g
Fiber: 1.8 g
Protein: 5.7 g
Cholesterol: 31 mg