Peanut Butter Banana Bread Muffins

Healthy and delicious peanut butter banana muffins! These fluffy and moist muffins make the best on the go breakfast or snack!

banana bread muffins

I have to say I’m proud of myself. When I started this whole recipe developing thing, I wasn’t that great at baking. I always say “cooking is art, and baking is science” – with cooking, exact measurements aren’t a huge deal and you can kind of go with the flow. With baking, you mess up a measurement by the slightest amount and your recipe is ruined.

I guess practicing really does help! I completely winged this recipe and it they came out amazing on the first try! My husband wanted to eat the whole tray of them .. and I don’t blame him. I’ve been storing them in the fridge and heating them up for 10 seconds in the microwave for a quick breakfast or snack.

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Peanut Butter Banana Bread Muffins


  • 2 & 1/2 bananas (2 mashed and 1/2 of one sliced )
  • 2 eggs
  • 1/4 cup unsweetened nut milk
  • 2/3 cup natural creamy peanut butter
  • 1 tsp vanilla extract
  • 1 & 1/2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • dash of sea salt
  • 1/2 tsp ground cinnamon


  1. Preheat the oven to 400 degrees F. Line a muffin tin with 12 muffin liners and spray with cooking spray (I use coconut oil cooking spray)
  2. In a mixer or by hand with a spoon combine the 2 mashed bananas, nut milk, eggs, vanilla, and peanut butter.
  3. Gradually add and mix in the almond flour. Add the baking soda, baking powder, and salt.
  4. Carefully pour the batter into each muffin liner – almost all the way full.
  5. Press a sliced banana in the middle of each muffin.
  6. Bake for 12-14 minutes – or until they’re cooked through and golden on the top. Keep an eye on them, the tops can burn easily!
  7. Let cool for 5-10 minutes and enjoy!

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