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
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- 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
- 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.
Instructions for making no oil banana peanut butter muffins
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.
If you make this recipe, I would love to hear how you got on. Please leave a comment below. Thank you.
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.
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.
Banana and Peanut Butter Muffins
Equipment
- 12 large paper baking cups
- Large baking tray
Ingredients
- 115 g 4oz butter (melted)
- 2 medium ripe bananas
- 1 medium egg
- 140 g Buttermilk or plain Yogurt
- 4 tablespoons milk full fat
- 1 teaspoon Vanilla Extract
- 100 g Crunchy peanut butter preferably 100% peanuts with no added oils or sugar.
- 255 g Self raising Flour
- 1 level teaspoons baking powder
- 170 g 6oz soft light brown sugar
- 75 g Peanut butter for the topping.
Instructions
- Preheat the oven to 170 deg (Fan assisted)
- Place 12 large paper Muffin cups onto a baking tray
- Using an electric mixer, mash the bananas. Then add the melted butter, egg, buttermilk, vanilla extract, peanut butter and milk. Mix until well combined.115 g 4oz butter (melted), 2 medium ripe bananas, 1 medium egg, 140 g Buttermilk, 1 teaspoon Vanilla Extract, 100 g Crunchy peanut butter, 4 tablespoons milk
- In a separate bowl, mix together the flour, baking powder, and sugar.255 g Self raising Flour, 1 level teaspoons baking powder, 170 g 6oz soft light brown sugar
- Add the dry ingredients to the mixer and beat until well combined.
- Using a large spoon or ice-cream scoop, place equal amounts of batter into the Muffin cup to about ¾ full to allow the muffins to rise.
- 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.
- Take out of the oven and leave to cool.
Add the Topping
- Very gently, melt the peanut butter and drizzle over the top of each muffin.75 g Peanut butter for the topping.
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