This peanut butter banana muffin recipe is the perfect way to use up those overripe bananas sitting on your counter. Gluten-free and naturally sweetened, these muffins are an easy and delicious option for breakfast, snacks, or sharing with friends and family. I always look forward to making a batch when I notice my bananas starting to brown—it’s the perfect excuse to whip up these moist, peanut butter-packed muffins or even a classic chocolate chunk banana bread. If you’re craving a sweet banana treat in the morning, this recipe is a must-try!

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Ingredient Notes:

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.

FAQs:

Can I make these muffins vegan?
Yes, you can make these muffins vegan by replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit for 5 minutes). Ensure that your peanut butter is vegan and unsweetened as well.

Can I use a different flour instead of almond flour?
Yes, you can substitute almond flour with oat flour or a 1:1 gluten-free baking flour blend. Note that the texture might change slightly, and the muffins may not be as moist.

How ripe do the bananas need to be?
For the best flavor and natural sweetness, use bananas that are very ripe, with brown spots covering most of the peel. The riper the bananas, the sweeter and more flavorful your muffins will be.

Can I freeze these muffins?
Absolutely! These muffins freeze well. Allow them to cool completely, then store them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave for a quick snack.

PEANUT BUTTER BANANA MUFFINS

Recipe by Jenn Lueke

4.7 from 10 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

2 large or 3 smal ripe bananas
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 + 1/3 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Directions

Preheat oven to 350°F 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.

Notes

Banana Mashing: Mash the bananas thoroughly to avoid any large chunks in the batter, which ensures an even texture in the muffins.
Peanut Butter Consistency: Use creamy peanut butter for the best results. If your peanut butter is natural and separates, stir it thoroughly before adding it to the batter.
Mixing Technique: Be careful not to overmix the batter once the dry ingredients are added, as this can make the muffins dense. Mix until just combined
Lining the Muffin Tin: Use parchment paper liners or silicone muffin liners for easy release and to prevent sticking.
Optional Add-Ins: You can customize these muffins with chocolate chips, chopped nuts, or shredded coconut. Fold them in gently after combining the wet and dry ingredients.
Baking Time: Check the muffins at 18 minutes by inserting a toothpick in the center. If it comes out clean, they’re done. Overbaking can dry them out.
Storage Tips: Store the muffins in an airtight container in the refrigerator to keep them fresh and moist. Bring them to room temperature or reheat slightly before eating for the best flavor.

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