Peanut Bliss Banana Muffins

These Peanut Bliss Banana Muffins came about during my quest for a wholesome breakfast treat that felt like dessert but offered steady, nourishing energy Each batch is soft fragrant and just sweet enough to feel indulgent yet light enough for any time of day

When I first made these muffins I was looking for a way to use overripe bananas without turning them into yet another loaf of banana bread Now they have become the answer to every banana surplus

Ingredients

• Creamy peanut butter: Gives a rich moist crumb and adds plant protein Choose natural unsweetened peanut butter for the purest flavor
• Ripe bananas: Bring natural sweetness and keep the crumb tender Spots on the peel mean extra sweetness Use bananas that are deeply yellow with brown speckles
• Large eggs: Hold everything together and bring lift to the flourless batter
• Honey or maple syrup: Sweetens gently and keeps the muffins moist Choose honey for floral notes or maple syrup for deep caramel flavor Go for pure not blended syrups
• Vanilla extract: Rounds out flavors and enhances both banana and peanut undertones Opt for real vanilla for the best taste
• Baking soda: Helps the muffins rise light and fluffy Look for a brand that is fresh since older baking soda can lose potency
• Salt: Balances sweetness and brings out all the flavors Choose fine sea salt for the most even result
• Cinnamon: Adds a warm hint of spice and nostalgia This is optional but recommended for a cozy flavor note Use Saigon or Ceylon cinnamon for richer fragrance
• Chocolate chips or chopped nuts: Can be folded in for extra texture Select high quality chips or freshly chopped roasted nuts for crunch and decadence

Step-by-Step Instructions

Prepare the Muffin Pan:

Line a standard muffin tin with paper liners or coat thoroughly with cooking spray This makes for easy muffin removal and less sticking

Mix Peanut Butter and Bananas:

In a large mixing bowl blend the creamy peanut butter with the mashed ripe bananas using a rubber spatula Stir until the mixture is silky and well combined This ensures even peanut butter distribution throughout

Add Wet Ingredients:

Crack in the eggs drizzle in the honey or maple syrup and pour the vanilla extract over the peanut banana base Mix gently but fully until the mixture looks smooth and glossy This step is crucial for even sweetness in every bite

Combine Dry Ingredients:

In a separate bowl whisk together the baking soda salt and cinnamon if using until there are no lumps This prevents pockets of soda or spice in the muffins

Incorporate Dry Into Wet:

Gradually add the dry ingredients into the wet mixture stirring just enough to fold everything together Stop as soon as you see the floury streaks disappear since over mixing can make muffins tough

Fold in Extras:

If you are using chocolate chips or chopped nuts add them now Use a gentle folding motion so you do not deflate the batter and the texture stays light

Fill the Muffin Tins:

Divide the batter evenly among the prepared cups filling each one about three quarters of the way to the top Smooth the tops if needed for even baking

Bake:

Place the muffin tray in the center of the preheated oven Bake for eighteen to twenty minutes Watch for golden domes and check doneness by inserting a toothpick into the center It should come out clean or with a single moist crumb

Cool:

Let the muffins sit in the tin for five minutes This helps them set and release easier Then lift them out and transfer to a wire rack to finish cooling completely Before eating allow to cool so the crumb settles and flavors deepen

Pin it

One of my favorite memories is baking these with my kids on chilly weekends letting them mash bananas and sneak chocolate chips into the bowl Not only is the aroma incredible but the process turns into a joyful cozy family ritual

Storage Tips

Keep these muffins in an airtight container at room temperature for two to three days For a longer shelf life refrigerate for up to a week The muffins freeze well too Layer them between parchment paper and store in a freezer bag up to three months Just thaw overnight or microwave briefly before enjoying

Ingredient Substitutions

Almost any nut or seed butter works in place of peanut butter So if allergies are a concern try almond butter or sunflower seed butter For egg free baking use flax eggs with two tablespoons of ground flax mixed with five tablespoons of water Omit the chocolate chips or nuts for a simpler muffin or use dried fruit for a different twist

Serving Suggestions

Serve warm for breakfast with a side of Greek yogurt or fresh berries The muffins are also perfect as a lunchbox treat or afternoon snack Spread with extra peanut butter or a smear of cream cheese for extra decadence I often pack a couple for days on the go

Pin it

These muffins are the perfect combination of indulgence and nourishment Enjoy them fresh or freeze for a treat any time

Frequently Asked Questions

→ Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter adds extra texture and nutty bites to the muffins, though the batter may be thicker.

→ Are maple syrup and honey interchangeable?

Either can be used to naturally sweeten the muffins. Maple syrup offers a more subtle, caramel-like note.

→ Should bananas be overripe?

Overripe bananas provide enhanced sweetness and ensure moist, tender muffins after baking.

→ How can I make these muffins gluten-free?

This recipe is naturally flourless, so it suits gluten-free diets when made as directed.

→ Can I add chocolate chips or nuts?

Stirring in chocolate chips or chopped nuts gives extra texture and flavor variety to each muffin.

→ What is the best way to store these muffins?

Keep them in an airtight container at room temperature for up to three days or refrigerate for longer freshness.