Peanut Butter Banana Muffins
These 5-Ingredint 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.
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.
Notes
Do I need to add flour to this 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.Nutrition
Serving: 1pieceCalories: 55kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.5gTrans Fat: 0.001gCholesterol: 14mgSodium: 29mgPotassium: 69mgFiber: 0.5gSugar: 6gVitamin A: 26IUVitamin C: 1mgCalcium: 13mgIron: 0.1mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
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