5-ingredient banana and peanut butter muffins
These 5-ingredient banana and peanut butter muffins are simple to make and feature a moist, fluffy texture with natural sweetness from bananas and richness from peanut butter. Perfect for breakfast or a healthy snack, they are packed with protein and flavour.
Cook time 20 min
Prep time 10 min
Ingredients:
2 bananas banana1 tsp baking soda
1/2 cup peanut butter
4 eggs
2 tsp vanilla extract
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.
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.
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.
5-ingredient banana and peanut butter muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
If your muffins aren't rising, ensure that the baking soda is fresh and evenly mixed into the batter. Over-mixing can also lead to dense muffins, so stir just until combined.
Yes, you can substitute peanut butter with almond butter or sunflower seed butter for an alternative flavor, though this may slightly alter the texture and taste.
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week to maintain freshness.
Use a standard muffin tin, which typically holds 12 muffins. Fill each cup about 2/3 full with the batter.
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.
Nutrition per serving
10 ServingsCalories 130kcal
Protein 5g
Carbohydrates 8g
Fiber 0.94g
Sugar 4.63g
Fat 8g
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