30-Minute Peanut Butter Banana Muffins
These tender, naturally sweet muffins combine the classic flavors of peanut butter and banana with warm cinnamon and a hint of vanilla. Made with banana flour and sweetened with sugar replacement, they offer a moist, satisfying texture that's perfect for breakfast, snacks, or lunchboxes. The addition of almond milk keeps them light while lemon juice adds a subtle brightness that enhances the banana flavor. These muffins are easy to make in one bowl and store well for quick grab-and-go treats throughout the week.
Ingredients
- 2 medium bananas, raw
- ½ cup peanut butter, natural, unsalted
- 1 teaspoon vanilla extract
- 2 large eggs, raw
- ½ cup organic green banana flouralmond flour1:1low-carb:true
different texture
- ½ cup powdered sweetener
- 1 teaspoon ground Saigon cinnamon
- ¼ teaspoon coarse kosher salt
- 1 teaspoon baking soda
- ⅓ cup almond milk
- 2 teaspoon lemon juice
Instructions
- 1
Preheat oven to 350°F
- 2
Mash bananas with peanut butter in medium mixing bowl using fork or potato masher until bananas are still lumpy in spots
- 3
Add eggs and vanilla, then mix until blended
- 4
Add banana flour, powdered sweetener, cinnamon, kosher salt, and baking soda, mix until combined using rubber spatula
- 5
Add almond milk and mix with rubber spatula until thoroughly combined
- 6
Line 12-count muffin tin with cupcake liners
- 7
Divide dough evenly into each cupcake liner using cookie scoop
- 8
Bake for 15 to 17 minutes until fully cooked and lightly golden
- 9
Allow to cool slightly in pan before removing
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing.
Don't overmix the batter once flour is added to keep muffins tender.
Test doneness with a toothpick inserted in center - it should come out clean or with just a few moist crumbs.
Good to Know
Store in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature or slightly warm
Common Mistakes
Don't overbake or muffins will be dry - check at 15 minutes
Ensure bananas are very ripe to avoid dense texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze these muffins?
Yes, wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
What if I don't have banana flour?
You can substitute with almond flour or all-purpose flour in equal amounts, though texture and carb content will change.
How do I know when they're fully baked?
Insert a toothpick in the center - it should come out clean or with just a few moist crumbs attached.