Low Sugar Peanut Butter Banana Muffins

These peanut butter banana muffins are fluffy, moist and full of flavour. They are low in sugar, perfect as a healthier breakfast or snack. Easy to make and delicious the next day, too!

See also cottage cheese banana muffins!

Peanut butter banana muffins are a delicious alternative to plain banana muffins as well as a great way of using overripe bananas. They contain as many as 4 bananas and a generous amount of peanut butter (more than most similar muffin recipes) so they are both intensely fruity and nutty.

The bananas add lots of natural sweetness so there is no need to add very much sugar. 1 banana peanut butter muffin contains approx. 2 teaspoons of sugar in total. The peanut butter not only adds flavour and a protein boost but also replaces some of the fat in these muffins (though a small amount of oil is still needed, see details below). These muffins are light, fluffy and easy to make. Perfect for breakfast, as a snack or for lunchboxes! See my tips for how to store them at the bottom of the post.

Peanut butter banana muffins ingredients and substitutions

• Peanut butter: see details below.
• Bananas: use overripe bananas for maximum sweetness.
• Buttermilk: you can use kefir or natural yogurt, instead.
• Sugar: I recommend light brown sugar, which adds flavour and moisture. I tested this recipe using honey but the muffins weren't as fluffy and moist as when using sugar, so I don't recommend making this swap.
• Egg.
• Oil: use any.
• Flour: I like to use a combination of whole wheat/wholemeal and all-purpose/plain flours but you can also use white whole wheat flour, instead.
• Baking powder and bicarbonate of soda.
• Cinnamon: or pumpkin spice.

What kind of peanut butter to use

To make this peanut butter banana muffin recipe I recommend using natural peanut butter without any added extras (such as salt, sugar or palm oil). For me crunchy peanut butter works better than smooth as it produces a more interesting texture, but you can use either. Smooth peanut butter might be a better option if you are planning to make these muffins for a small child.

How to prepare the bananas

To make these fluffy banana and peanut butter muffins you can either mash the bananas with a fork, potato masher or puree using a hand blender (it's about 4 bananas!).

Alternatively blend the bananas along with the other 'wet' ingredients, adding the crunchy peanut butter later (smooth peanut butter can be blended along with the other ingredients).

Can I omit the oil

I do not recommend it. The oil adds moisture and produces fluffier muffins. I tested several versions of these peanut butter banana muffins, both with and without the oil. The ones containing a small amount of oil were better every time!

Step-by-step recipe instructions

2. Prepare 'dry' mixture: Combine the flours, baking powder, bicarbonate of soda and cinnamon and stir thoroughly using a whisk. Set aside.

3. Mash bananas: Mash the bananas using either a fork or potato masher. Alternatively puree using a hand blender.

4. Prepare 'wet' mixture: Whisk together the peanut butter and mashed banana then whisk in the egg, oil, sugar and buttermilk until fully incorporated.

5. Assemble batter: Gradually stir in the dry ingredients until they are no longer visible. Do not overstir the batter.

6. Bake: Divide the batter between your muffin cases and bake in the centre of the oven for 15 minutes then lower the temperature to 375F/190C/170 fan/gas mark 5 and continue baking for about 7 minutes until the tops are nicely browned.

7. Cool: Remove from the oven and set aside to cool completely in the muffin pan.

How to serve banana peanut butter muffins

These low sugar banana muffins with peanut butter are delicious as they are, but you can also serve them with a bowl of cottage cheese for added protein and a more satisfying breakfast. They make a perfect accompaniment for coffee, tea or milk.

These muffins stay soft and moist even the next day so you don't need to heat them up before serving. However, if they'd been stored in the fridge microwaving them for a few seconds will soften them.

Top tips 

• Use overripe bananas for maximum flavour and natural sweetness.
• I recommend using natural peanut butter. I prefer to use the crunchy variety, but smooth is fine to use, too.
• Don't skip the oil. It helps to produce a light and fluffy texture.
• Do not overstir the batter (to ensure your muffins rise well). Stir just to combine. 
• I like to leave these muffin in the pan until cooled. I find that this helps to keep them moist and makes it easy to remove the paper cases (if using).
• I recommend cooling the muffins completely before serving. They will be less crumbly and will taste better.
• Once cooled completely you can cover your peanut butter and banana muffins with a kitchen cloth or loosely with cling film (overnight). The following day store in an airtight container for up to 2 days (you can also refrigerate them).
• Freeze for up to 3 months.

Optional extras

These whole wheat banana peanut butter muffins are delicious as they are, but you can add the following optional ingredients for a different flavour twist:

• Vanilla extract (1-1.5 teaspoon)
• Chocolate chips (4 tablespoons) - and add 1 less tablespoon of sugar.
• Dried currants or raisins (4 tablespoons) - as above.

Related recipes to try next

• Whole Wheat Banana Date Bread
• Peanut Butter Oatmeal Cookies (Flourless)
• Easy Banana Cottage Cheese Pancakes

See also these other easy, delicious breakfast recipes!

Recipe

Keep in touch!

If you make this easy peanut butter and banana muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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