Introduction
Okay, confession time—I’ve got a bit of a muffin obsession. 🍌🥜 And if you’re anything like me, you probably always have a couple of ripe bananas sitting on your counter, waiting to be rescued from their brown-speckled fate. Enter: Peanut Butter Banana Muffins with 5 Simple Ingredients.
These muffins are one of those magical recipes that feel like a cheat code in the kitchen. They’re quick, fuss-free, and taste like they came from a bakery, yet you don’t need a long grocery list or fancy equipment. Just one bowl, five pantry staples, and about 25 minutes of your time—boom, warm and fluffy muffins!
I first made these during a busy workweek when I needed a grab-and-go snack that was both filling and delicious. Since then, they’ve become my go-to recipe for meal prep, kids’ lunchboxes, or those afternoons when you crave something sweet but still want to feel good about what you’re eating. And let’s be real—banana and peanut butter is basically the ultimate power couple of flavors.
So grab those bananas, preheat your oven, and let’s make some muffin magic!
Ingredients You’ll Need
Here’s the beauty of these Peanut Butter Banana Muffins with 5 Simple Ingredients—they really are that simple.
- 2 ripe bananas – The riper, the better! Brown spots mean extra natural sweetness.
- ½ cup peanut butter – Creamy works best, but chunky adds a nice texture. (Almond or cashew butter works too!)
- 2 large eggs – Helps bind and add structure. For a vegan option, use flax eggs.
- 2–3 tbsp honey or maple syrup – Adjust depending on how sweet you like your muffins.
- ½ tsp baking powder – Gives them a fluffy lift.
Substitution Ideas
- Nut-Free: Swap peanut butter for sunflower seed butter.
- Gluten-Free: Great news—this recipe is already flourless!
- Vegan: Use flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg).
- Sugar-Free: Skip the honey/maple and rely solely on ripe bananas.
Step-by-Step Instructions
Follow these easy steps for perfectly soft, fluffy muffins every single time:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with coconut oil. - Mash Bananas:
In a large mixing bowl, mash the ripe bananas with a fork until smooth. A few little lumps are totally fine—they add character! - Add Wet Ingredients:
Stir in the peanut butter, eggs, and honey/maple syrup. Mix until everything is fully combined and silky. - Add the Lift:
Sprinkle in the baking powder and gently fold it into the batter. You’ll notice the mixture thicken slightly—perfect. - Fill the Muffin Tin:
Divide the batter evenly among 8–10 muffin cups. Pro tip: use an ice cream scoop for even portions and less mess. - Bake:
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. - Cool & Enjoy:
Let them cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm with a drizzle of honey or a sprinkle of chocolate chips on top!
Extra Tips for the Best Muffins
- Serving Suggestions: These muffins pair beautifully with coffee or a tall glass of cold milk. Add chocolate chips, chopped nuts, or a sprinkle of cinnamon on top for extra flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freezing: Yes, these freeze beautifully! Wrap individually and store in a freezer bag for up to 3 months. Just reheat in the microwave for 20–30 seconds when you’re ready to enjoy.
- Variations: Swap peanut butter for almond butter, add blueberries for a fruity twist, or mix in cocoa powder for a chocolatey version.
Nutritional Information (per muffin, approx.)
- Calories: 180
- Protein: 6g
- Fat: 9g
- Carbs: 22g
- Fiber: 3g
- Sugar: 10g
(Adapted from The East Coast Kitchen’s Peanut Butter Banana Muffins)
FAQ
1. How long does it take to make Peanut Butter Banana Muffins with 5 Simple Ingredients?
From start to finish, about 25–30 minutes. Quick enough for a weekday bake!
2. Can I substitute the peanut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work well.
3. Can I freeze these muffins?
Yes! Freeze for up to 3 months. Reheat in the microwave or toaster oven, and they’ll taste fresh-baked again.
4. Do I need flour for this recipe?
Nope! These muffins are naturally flourless, which makes them gluten-free and extra wholesome.
Conclusion
There you have it—Peanut Butter Banana Muffins with 5 Simple Ingredients that are soft, flavorful, and ridiculously easy to make. Whether you whip them up for a busy weekday breakfast, a post-workout snack, or just to use up those overripe bananas, they’re always a hit.
If you try this recipe, I’d love to hear how yours turn out! Drop a comment below, share your muffin pics on social media, and don’t forget to tag me—I can’t wait to see your creations.
Now go ahead, grab those bananas, and let’s get baking! 🧁✨