Make good use of overripe bananas and help prevent food waste with this recipe for Banana and Peanut Butter Muffins. This recipe avoids added oils and uses 100% peanut butter, with only the natural oil from the peanuts. It’s a wholesome, satisfying recipe with classic flavour combinations featuring bananas and peanut butter.
I’ve also used Peanut Butter in these recipes for Easy Peanut Butter Cookies and Peanut Butter and White Chocolate Blondies, so buying a large jar will not go to waste.
Ingredients and Possible Substitutions
This is just an overview of the ingredients I used to make this recipe, along with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can also be found in the Recipe Card below.
Ingredients You Will Need
Butter - unsalted and melted
Bananas - ripe or overripe
Egg - medium sized, free range and organic if possible
Buttermilk - plain Yogurt is fine
Milk - I prefer to use full fat, but semi skimmed is fine
Vanilla Extract
Crunchy peanut butter - Plus extra for the topping. Smooth peanut butter is fine. I prefer a brand that uses 100% peanut butter and does not contain additional oils, sugars, salts or flavours. They are often more expensive, but worth it
Self raising flour
Baking powder
Soft light brown sugar - Brown sugar helps add a slight toffee flavour
Equipment You Will Need
12 large paper baking cups - medium sized muffin cases are fine and will yield more muffins. Make sure you do not overfill them.
Large baking tray or muffin tin.
Step by Step Instructions
These step by step instructions will show you how to make banana peanut butter muffins without oil.
Preheat the oven to 170 deg (Fan assisted). Place 12 large paper Muffin cups onto a baking tray.
Step 1: Using an electric mixer, mash the bananas.
Step 2: Then add the melted butter, egg, buttermilk, vanilla extract, peanut butter and milk. Mix until well combined.
Step 3: In a separate bowl, mix together the flour, baking powder, and sugar.
Step 4: Add the dry ingredients to the mixer and beat until well combined.
Step 5: Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cups to about ¾ full to allow the muffins to rise.
Step 6: Bake in the oven for 20 - 25 mins, or until baked with a nice golden colour, testing the centre of the Muffins with a skewer until it comes out clean.
Add the Topping: While the muffins are cooling, very gently melt the peanut butter over a very low heat for a few seconds and drizzle it over the top of each muffin.
Serve while still warm. These Muffins will keep for a few days in an airtight container. But I doubt they will last that long, as they are so delicious. This recipe for Apple, Oats and Cinnamon Muffins makes a wholesome breakfast or mid morning treat.
Other Muffin Recipes you may like
If you make this recipe, I would love to hear how you got on. Please leave a comment below. Thank you.
Frequently Asked Questions
Can I use natural (runny) peanut butter?
Yes, you can use 100% natural peanut butter. Because it is often runnier than stabilised brands, ensure you give it a good stir in the jar before measuring to incorporate the natural oils.
Why didn’t my muffins rise?
There are a few reasons your muffins didn’t rise.
1) Over filling the baking cups or muffin cases, or adding too much baking powder, can cause the batter to rise, then overflow and sink again, giving them a flat top.
2) The baking powder reacts immediately with the acid from the buttermilk, so bake the muffins as soon as the mixture is well combined.