5-ingredient banana and peanut butter muffins
Indulge in the simplicity of these delicious 5-ingredient banana and peanut butter muffins. Made with ripe bananas, creamy peanut butter, eggs, baking soda, and a hint of vanilla, they are perfect for breakfast or a healthy snack. Easy to prepare and irresistibly tasty!
- 25 May 2025
- Cook time 20 min
- Prep time 10 min
- 10 Servings
- 3 Ingredients
These 5-ingredient banana and peanut butter muffins are both delicious and incredibly easy to make. Perfect for a quick breakfast, snack, or even a healthy dessert, this recipe combines simple, wholesome ingredients to create a protein-packed treat. The use of bananas and peanut butter not only adds natural sweetness but also ensures a moist and fluffy texture.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease it with non-stick cooking spray.
- Peel the bananas and place them in a large mixing bowl.
- Use a fork or potato masher to mash the bananas until smooth.
- Add the peanut butter, eggs, and vanilla extract to the mashed bananas.
- Stir until well combined and smooth.
- Sprinkle the baking soda over the mixture.
- Stir thoroughly to ensure the baking soda is evenly incorporated.
- Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
- You should have enough batter for approximately 12 muffins.
- Place the muffin tin in the preheated oven.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Remove the muffins from the oven.
- Allow them to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy your muffins warm or at room temperature.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips:
- Ensure your bananas are ripe for maximum sweetness and easier mashing.
- If you prefer chunkier peanut butter, it will add a bit of texture to the muffins.
- To make these muffins gluten-free, double-check that your baking soda is gluten-free.
- Line your muffin tin with paper liners or grease it well to prevent sticking.
- You can add chocolate chips, nuts, or dried fruit to the batter for extra flavor and texture.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
In just a few easy steps, you have created a batch of scrumptious banana and peanut butter muffins that are perfect for any time of the day. With no added sugar and only five ingredients, these muffins are a healthier option that doesn't compromise on flavor. Enjoy them fresh out of the oven or store them for an on-the-go snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 55 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 0.94g | 2% |
| Sugar 4.63g | 5% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.92g | 6% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 80mg | 14% |
| Vitamin B1 0.04mg | 4% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.80mg | 11% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 2.46mg | 3% |
| Vitamin E 1.37mg | 9% |
| Vitamin K 0.12ug | 0% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.55mg | 5% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 160mg | 5% |
| Selenium, Se 7ug | 12% |
| Sodium, Na 220mg | 14% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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