Peanut Butter and Banana Mini Muffins

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Introduction

These Peanut Butter and Banana Mini Muffins are the perfect healthy-ish snack you can make in a flash. They are naturally sweetened with banana and honey, packed with protein from peanut butter, and require no flour at all. You’ll love how they come together with just one bowl and a fork.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 9 minutes
• Total Time: 14 minutes
• Servings: 10

Ingredients

• 2 bananas (*peeled)
• 1 egg
• 1/2 cup peanut butter (*creamy)
• 3 tbsp honey (*local raw honey is best)
• 1 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1/4 tsp baking soda
• 1/2 cup chocolate chips (*Mini, optional)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin pan or line it with mini muffin liners.
2. In a large bowl, use a fork to thoroughly mash the peeled bananas until mostly smooth.
3. Add the egg, creamy peanut butter, honey, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the mashed bananas. Stir well with a spatula or whisk until the mixture is fully combined.
4. Sprinkle the baking soda over the batter and mix it in until just incorporated. If using, gently fold in the mini chocolate chips.
5. Spoon the batter evenly into the prepared mini muffin cups, filling each about 3/4 full.
6. Bake for 8 to 9 minutes, or until the tops are set and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
7. Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Variations

• Swirl It: For a marbled effect, drop a tiny dollop of extra peanut butter on top of each filled muffin cup and swirl gently with a toothpick before baking.
• Texture Play: Press a few extra mini chocolate chips or a small piece of banana slice on top of each muffin right before baking for a decorative finish.
• No Chocolate: Omit the chocolate chips entirely for a pure peanut butter-banana flavor. You can add a sprinkle of cinnamon to the batter instead.
• Double Up: For a deeper flavor, use a dark roast or crunchy peanut butter if you prefer a bit of texture.

Tips for Success

• Use ripe, spotty bananas for the sweetest flavor and easiest mashing.
• Ensure your peanut butter is well-stirred and not overly dry or oily for the best consistency.
• Since mini muffins bake quickly, start checking for doneness at the 8-minute mark to prevent overbaking.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in the microwave for 10-15 seconds or in a toaster oven until just warmed through.

FAQ

Can I use natural peanut butter?

Yes, but ensure it’s well-stirred and not too runny. The batter’s consistency should be similar to thick pancake batter.

My batter seems very runny. Is that normal?

Yes, this is a very wet, flourless batter. It will set beautifully as it bakes thanks to the egg and banana.

Can I make this into regular-sized muffins?

Yes. Pour the batter into a standard 12-cup muffin pan and bake for 18-22 minutes, or until a toothpick comes out clean.

Can I omit the honey?

The honey adds sweetness and helps with texture. Omitting it will result in less sweet, denser muffins. You could try mashing an extra-ripe banana, but results will vary.

Are these muffins freezer-friendly?

Absolutely. Place cooled muffins in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat from frozen.

Can I use baking powder instead of baking soda?

No, baking soda is necessary to react with the acidic banana and honey to provide the proper lift.