There’s something irresistibly comforting about the smell of freshly baked muffins wafting through the kitchen, especially when peanut butter and bananas are involved. Peanut butter banana muffins bring together the sweet, creamy richness of ripe bananas with the nutty depth of peanut butter, creating a flavor duo that’s both nostalgic and satisfying. Perfect for breakfast, a quick snack, or even dessert, these muffins are versatile enough to fit into any part of your day.
Imagine biting into a soft, fluffy muffin with pockets of melted peanut butter, balanced by the natural sweetness of banana and a hint of vanilla. They’re simple to make, but their taste is anything but ordinary. Packed with protein, fiber, and the natural sweetness of bananas, they offer a wholesome alternative to the typical sugary treat. Whether you're looking to use up those overripe bananas on the counter or searching for a baked good that's a little more nutrient-packed, peanut butter banana muffins might just be your new favorite recipe. These muffins also just happen to be not only gluten free but diary and refined sugar free! Let's get into it.
Ingredients:
105g gluten free baking flour
20g gluten free oats
1 1/2 tsp baking powder
1/2 tsp salt
330g mashed bananas (the riper the better)
50g coconut sugar
3 tbsp honey
2 large eggs
1 tsp vanilla extract
180g chocolate chips
Preheat the oven to 180°C and line a muffin tray with cases.
In a large bowl, mash up the banana and add in the peanut butter, coconut sugar and honey and mix well.
Once smooth, add in the egg and vanilla.
Whisk the dry ingridients together (flour, baking powder, oats and salt) and add to the bowl.
Mix well, making sure all the flour has incorporated.
Add the chocolate chips.
Evenly divide the mixture into the muffin cases, filling to just before the top and adding any extra chocolate chips to the top (optional)
Bake for 18-22 minutes, or until a toothpick comes out clean
Let the muffins cool to room temperature before enjoying them!
TIPS:
- I experimented with using plain gluten free flour and adding xanthan gum and baking powder separately, as well as using self raising gluten free flour with xanthan gum already inside, and the results were the same. So which ever flour you have inside your cupboard is fine!
- The riper the bananas the better. This makes them easier to mash up, and also makes them sweeter for your muffins.
- I used chocolate buttons rather then chocolate chips, (this was all my shop had to offer) and just bashed them up a bit before putting into the muffins. Don't think you just have to use chips!
And there you have it—delicious, homemade peanut butter banana muffins that are as easy to make as they are to enjoy. These muffins strike the perfect balance between hearty and sweet, with just the right touch of natural banana flavor and a hint of rich peanut butter in every bite. Whether you’re savouring one with a morning coffee, packing it as a snack for later, or adding a few to your freezer stash, these muffins are sure to become a household favourite.
As you experiment with add-ins like chopped nuts, or even a sprinkle of cinnamon, you’ll find that this recipe is incredibly versatile. Don’t be afraid to get creative and make it your own! Baking these muffins is a small way to bring warmth and comfort to your kitchen, one batch at a time.
Thanks for joining me on this baking adventure! If you give these peanut butter banana muffins a try, I’d love to hear how they turned out. Until next time, happy baking!
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