These healthy peanut butter banana muffins just take 5 minutes to prep and are made with no added sweetener. They are moist, decadent and will be loved by the whole family. Gluten free, dairy free, vegan and can be made paleo, too!
I’m sharing a banana muffin recipe with you that is loaded up with creamy peanut butter and naturally sweetened with bananas. There is no added sugar (besides the dark chocolate chips), and you are not going to believe it when you try them!
If you use ripe bananas, you are not going to even miss the sweetener in this recipe. I like to let my bananas sit in a brown bag for a few days to make sure they are nice and spotted when I am ready to use them.
If you are in a hurry to make these muffins (can’t blame ya) and you need the bananas to ripen quickly, place them in that same brown bag with some already ripe bananas or an apple.
It will decrease the amount of time it takes for them to ripen because there will be more ethylene gas circulating around the unripened fruit (more on that here!)
But hey, if you don’t care about the science behind all that jazz, let’s jump back into all things peanut butter banana muffins, shall we?
Let’s talk about what’s inside of these muffins, shall we? The ingredient list isn’t very long, and you can get everything at your local grocery store.
There is nothing inside that is very obscure at all.
Feel free to use sugar free dark chocolate chips if that’s your jam, by the way. I’ve had them both ways!
Peanut butter muffin ingredients
- Bananas
- Creamy peanut butter
- Almond flour
- Flaxseed meal
- Dark chocolate chips
- Vanilla extract
- Non-dairy milk
- Coconut oil
- Cinnamon
How to make peanut butter banana muffins
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 liners. Spray with cooking oil so they do not stick.
In a large bowl or in the pitcher of a blender, combine all of the wet ingredients (except for the water) until smooth and creamy throughout.
In a separate mixing bowl, mix together the dry ingredients. Add the dry into the wet and mix until incorporated and smooth.
Fold in the dark chocolate chips. Your batter will be pretty thick. Add in (1) tablespoon of water a time until it reaches a very thick but pourable consistency.
Pour batter evenly into the 9 liners, filling about ¾ cup way up. Add a small handful of chocolate chips more to the top of each muffin.
Bake for 18-22 minutes. A toothpick should come out clean (with a few small crumbs) from the center of the muffin.
What I love most about peanut butter banana muffins is that they can truly be eaten in so many different ways.
What do I mean by this? Well, I have already paired these alongside my breakfast. I have also devoured one for dessert or even as a snack on the go.
They are so dang versatile and not in your face sweet so they are just a really well balanced, lovely little treat or snack.
I even have given bites here and there to Sophie. I end up removing the chocolate chips (because hey, the girl doesn’t need any sugar / excess energy!)
She really loves them, and I can’t wait for her to get a little bit older so we can start baking together! 🙂
I hope you get to try these muffins soon and you can even share them with the family. That is, if you are feeling generous. Everyone is going to love them!
More recipes with nut butter like this:
Paleo and Vegan Almond Butter Cookies
No Bake Peanut Butter Cheesecake
Keto Strawberry Muffins with Coconut Butter Glaze
5 Minute Chocolate Chip Blondies
Healthy Peanut Butter Banana Muffins
Ingredients
- 1 cup ripe bananas mashed (about 2-3 bananas)
- 1/3 cup creamy peanut butter or another creamy nut butter
- 1/3 cup unsweetened non-dairy milk
- 1 teaspoon pure vanilla extract
- 1 1/2 tablespoons coconut oil melted, at room temperature
- 1 1/4 cups almond flour
- 3 tablespoons flaxseed meal
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup dark chocolate chips split in two, see notes
- 2-4 tablespoons filtered water at room temperature, see notes
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 liners. Spray with cooking oil so they do not stick.
- In a large bowl or in the pitcher of a blender, combine all of the wet ingredients (except for the water) until smooth and creamy throughout.
- In a separate mixing bowl, mix together the dry ingredients. Add the dry into the wet and mix until incorporated and smooth. Fold in the dark chocolate chips. Your batter will be pretty thick. Add in (1) tablespoon of water a time until it reaches a very thick but pourable consistency.
- Pour batter evenly into the 9 liners, filling about ¾ cup way up. Add a small handful of chocolate chips more to the top of each muffin. Bake for 18-22 minutes. A toothpick should come out clean (with a few small crumbs) from the center of the muffin.
Recipe Notes
Half of the chocolate chips should be used inside of the muffin batter. The other half are for sprinkling on top.
You will need to add anywhere between 2-4 tablespoons of room temperature water to the batter for it to become the right consistency. Add 1 tablespoon at a time and watch for a thick but pourable consistency.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Leave a Reply