Peanut Butter Banana Muffins

These flourless Peanut Butter Banana Muffins are an easy and delicious way to satisfy your sweet tooth! Made with peanut butter, ripe bananas, and egg, these muffins are the perfect treat for breakfast, brunch, or as a mid-day snack.

Who doesn't love a delicious and simple muffin recipe? These 5 ingredient peanut butter banana muffins are the perfect treat for any time of day. The combination of creamy peanut butter and ripe bananas makes for a flavorful and moist base that is easy to make in the oven or in the air fryer. May I also recommend more of my favorites, Moist Banana Blueberry Muffins and Flourless Oatmeal Muffins which are nutritious and perfect grab-and-go snacks?

Ingredients

• Peanut butter: Choose a creamy peanut butter that's not overly sweet or salty, as this will help balance out the sweetness of the bananas and sugar in the muffin batter. Look for natural or organic peanut butter that has minimal additives and preservatives, as this will give your muffins a rich, nutty flavor without any unnecessary extras.
• Eggs: They act as a binding agent, and they also provide structure to the muffins, making them moist and fluffy.
• Bananas: I used two medium-sized ripe bananas for this recipe
• Baking powder: It helps the muffins rise and stay fluffy. By adding just a half of teaspoon, the muffins come out just the way you like them - light and airy. Alternatively, you can choose to add baking soda. When combined with an acid such as buttermilk or vinegar, baking soda creates tiny bubbles that help the batter rise and give it a light texture. It also helps to neutralize the acidity of the bananas, allowing them to act as a natural sweetener instead of overpowering the flavor.
• Sugar: It enhances the flavor, and also contributes to the moist texture of the muffin. Sugar or honey complements the nutty flavor of the peanut butter and the fruity taste of the banana. However, if you must watch your sugar intake, you can skip the sugar or use Golden Monk fruit sugar substitute for a low-carb version.
• Vanilla (optional). I love Vanilla extract adds sweetness and lovely aroma to my baking.
• Toppings of choice: Chocolate chips, coconut, raisins, cranberries, nuts  (I used fresh blueberries)

How to Make Banana Peanut Butter Muffins

Air Fryer Instructions (Oven instructions please see below)

1. First, please make sure your muffin pan fits in your air fryer. I used this 12-mini muffin pan (picture 4 below) which fit perfectly in my Cuisinart air fryer oven. If you do not have a muffin pan that fits in your air fryer, you can use 4-oz ramekins or individual silicone muffin cups.

2. Mash'em: Next, mash the bananas in a mixing bowl until they are smooth. Add the peanut butter and egg to the bowl and mix well. Once combined, add in the baking powder and stir until well combined. The batter should be thick and creamy at this point. You may choose to mix the batter in a food processor or a blender. I, however, had no problems with mixing the batter with a fork until smooth.

3. Preheat your air fryer to 350°F (176°C) on air fry setting.

4. Pour the batter into the prepared muffin tins, filling each muffin cup about ⅔ of the way full. You can use paper muffin liners or spray each muffin cup with oil. (picture 4 above).

You can also add chocolate chips or chopped nuts to the batter if desired for some added texture and flavor. Bake the muffins in the preheated air fryer on air fry setting for 5-7 minutes for mini muffins or 10-12 minutes for standard size muffins or until they are golden brown and a toothpick inserted into the center of a muffin comes out clean. (Picture 3 below).

Oven Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tin by lining it with paper liners or spraying with non-stick cooking spray. I used a non-stick mini muffin pan with 12 cups.
2. Next, mash the bananas in a mixing bowl until they are smooth. Add the peanut butter and egg to the bowl and mix well. Once combined, add in the baking powder and stir until well combined. The batter should be thick and creamy at this point. You may want to choose to mix the batter in the food processor or a blender. I, however, had no problems with mixing the batter with a fork until smooth.
3. Pour the batter into the prepared muffin tins, filling each muffin cup about ⅔ of the way full. You can also add chocolate chips or chopped nuts to the batter if desired for some added texture and flavor. Bake the muffins in the preheated oven for 10-15 minutes for mini muffins or 15-20 minutes for standard-size muffins or until they are golden brown and a toothpick inserted into the center of a muffin comes out clean.
4. Once the muffins are done, remove them from the oven and allow them to cool in the muffin pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the delicious combination of peanut butter and banana in every bite.

These muffins are not only delicious, but they are also a healthier alternative to traditional bakery muffins. They are gluten-free, high in protein, and packed with bananas and peanut butter nutrients. 

Toppings and Variations

You can also easily customize this recipe to suit your personal taste preferences. Add in some cinnamon or honey for a little extra sweetness or swap out the peanut butter for almond or cashew butter.

For a more indulgent option, add a dollop of Nutella or peanut butter frosting. If you like a bit of spice, a sprinkle of cinnamon or pumpkin spice can add a cozy fall flavor.

Leftovers

You can store the peanut butter muffins on the countertop for 1 to 2 days. Or put the leftovers in an airtight container and store them in the refrigerator for up to 5 days. You don’t need to reheat them again because they taste delicious when they are cold or at room temperature.