Low Sugar Peanut Butter and 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!
Servings 12 muffins
Calories 231kcal
Equipment
- 12-muffin pan
- Large shallow bowl plus fork or potato masher (optional)
- 2 Large mixing bowls and whisk
Ingredients
- ⅔ cup less 2tsp natural peanut butter crunchy or smooth
- 1⅔ cups mashed banana approx. 4 medium bananas
- ⅓ cup buttermilk at room temperature
- 4 tablespoons oil any
- 1 large egg at room temperature
- ⅓ cup light brown sugar 6 tbsp
- ¾ cup+1tsp whole wheat/wholemeal flour
- ¾ cup+1tsp all-purpose/plain flour
- 1 teaspoon cinnamon
- 1½ teaspoons baking powder
- ⅔ teaspoon baking powder
Instructions
- Preheat the oven to 400 F/200 C/180 C fan/gas mark 6. Lightly grease or line a 12-muffin pan with paper cases and set aside.
- Prepare 'dry' mixture: Combine the flours, baking powder, bicarbonate of soda and cinnamon and stir thoroughly using a whisk. Set aside.
- Mash bananas: Mash the bananas using either a fork or potato masher. Alternatively puree using a hand blender.
- Prepare 'wet' mixture: Whisk together the peanut butter and mashed banana then whisk in the egg, sugar, oil and buttermilk until fully incorporated.
- Assemble batter: Gradually stir in the dry ingredients until they are no longer visible. Do not overstir the batter.
- 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.
- Cool: Remove from the oven and set aside to cool completely in the muffin pan.
Notes
- Use overripe bananas for maximum flavour and natural sweetness.
- I recommend using natural peanut butter.
- 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 recommend cooling the muffins completely before serving. They will be less crumbly and will taste better.
- 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).
- Once cooled completely you can cover your whole wheat banana and peanut butter 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.
Nutrition
Serving: 1muffin | Calories: 231kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 324mg | Fiber: 4g | Sugar: 11g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg