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)
This recipe makes 24 mini muffins or 12 regular-size muffins.
Air frying requires little or no use of oil, which means muffins will be lighter and healthier. Additionally, air fryers cook food evenly and quickly, minimizing the risk of muffins turning out dried out or overcooked.
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
- 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.
- 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.
- 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.
- 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.
Do I need to add Flour to the Peanut Butter Banana muffin recipe?
I love these flourless peanut butter banana muffins, and how they turn into a healthy treat without the added guilt. While flourless muffins can still be deliciously moist and flavorful, please feel free to add 2 Tablespoons of all-purpose flour. It can help with structure and prevent the muffins from being too dense.
For a gluten-free option, you can substitute with gluten-free flour, coconut flour, oat flour, flaxseed flour, or almond flour.
May I also recommend these flourless 2-ingredient Air Fryer Peanut Butter Cookies?
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.
Peanut Butter Banana Muffins
Ingredients
- 1 cup 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.
- 2 eggs large
- 2 bananas medium sized, ripe
- ½ teaspoon 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.
- 2 teaspoons 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.
- 1 teaspoon Vanilla extract Optional. I love how Vanilla extract adds sweetness and lovely aroma to my baking.
- Optional Toppings of choice: mini chocolate chips coconut, raisins, cranberries, nuts (I used fresh blueberries)
Instructions
Air fryer Instructions (Oven directions see below)
- 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.
- 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.
- Preheat your air fryer to 350°F (176°C) on air fry setting.
- 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.
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.
Allison
These look amazing! I'll have to try them out asap!
andrea
can you use almond butter?
Irina
I have used these even with sunflower butter, so I see no problem using the Almond butter..
ethel
Is there anyway to not have the fruit in them iIccan'thave any fruit
Irina
Of course! Fruit is no way mandatory. As a matter of fact I made half just plain, with no blueberries
Cindy Swit
Lucky for me "5 Ingredients Muffin" was included with Pinterest top picks of the week. The instant I saw photos and ingredients of the muffins, I had to bake this recipe asap. Ripe bananas.... ready, set, go! These muffins are amazing!
I increased the recipe for larger size muffin pan stirring in blueberries in six and organic mini chocolate chips remaining, The range oven in my kitchen increased the baking time to 18-20 minutes matching the same golden brown. The delectable muffins baked to perfection with a watchful eye. These muffins have it all.....texture, flavor, healthy, delicious!
They ultimately passed the taste test of the most discerning palates of all......my family. We all love these muffins!
Thank you Irina!
Irina
Hi Cindy! Wow! Thank you so much for your beautiful comment! I'm so grateful! I'm also happy that my recipe was included in Pinterest top picks of the week. Wow ... I didnt even know...Thanks for telling me.. Glad you found it and made it! Thank you again. Yes! These are my favorite muffins... I'm not a sweet person at all, so these work so well for me. my kids like them too...although I know they love much more sugar so I did too, added the organic chocolate chips for them and lately I have been adding the few pieces of walnuts to mine, they are divine! Yes I agree, larger muffins need more time to bake. I will try them again this week in larger muffins holes. I need to put myself on track after today;s food coma. Happy Easter! Happy holidays! Have a great week!
Gara
This looks awesome! Thank you! Cannot wait to try!
Dorrine Derrick
Your list of ingredients says baking soda but the directions say baking powder. Which one is it?