Banana Peanut Butter Muffins

The theme of peanut butter is emerging in my posts this week, and for good reason! Peanut butter is a much loved spread, but the normal variety is full of trans fatty oils, sugar, salt and preservatives. Thankfully, there is now a huge market of 100% organic peanut butter which is much better for you and dare I say it much more delicious. Pure peanut butter is actually a great health food. It is packed full of good fats and protein, like other nut butters, which means it will help keep you full and is a great source of non-animal protein. It is also boast lots of potassium, vitamin E and fibre, essentials in any healthy diet. Peanut butter can also help curb cravings and aid weight loss due to it's fat and protein rich nature, which keeps you full so you are less likely to reach for the chocolate bar.

My sister, Peta, is a dedicated peanut butter addict, consuming many tablespoons full in one sitting, either on an apple, rice cake or just straight from the jar. I tend to adopt her habits too, because there is nothing like peanut butter smeared on my celery sticks! And so we do tend to love recipes that involve peanut butter, like this one.

Peta whipped up a batch of these on the weekend and needless to say they are a hit. They had the moist, delicious consistency of banana muffins made with almond meal, but have an added crunch thanks to the peanut butter. I highly recommend you try them.

If that doesn't look delicious, then I don't know what does!
If that doesn't look delicious, then I don't know what does!

Banana Peanut Butter Muffins


-2 ripe large bananas, mashed

-1/2 cup honey (or maple syrup or rice malt syrup)

-1/2 cup plain greek yogurt (or for dairy free muffins, substitute an extra 1/4 cup almond milk)

-1 large egg (or for vegans, 1 Tsp psyllium husk in 3 Tsp water, leave to set as paste)

-1/3 cup unsweetened almond milk

-1/2 cup creamy peanut butter (100% and preferably organic. Crunchy if you want chunks in your muffins)

-1 teaspoon vanilla bean paste

-1 and 3/4 cups almond meal

-1 teaspoon ground cinnamon

-1 teaspoon baking soda

-1 teaspoon baking powder

-1/4 teaspoon sea salt


1.Preheat oven to 220. spray muffin pans.

2. In medium bowl, whisk the mashed bananas, honey, yogurt, egg and milk together until combined. whisk in peanut butter and vanilla until smooth and thick.

3. Then whisk the flour, cinnamon, baking soda, baking powder and salt together. Pour into wet ingredients and lightly whisk until combined. Don't over stir or the muffins will be tough. 4. Fill the muffin tray, bake for 5 minutes at 220 then reduce heat to 180 and cook for another 12-15 minutes. Drizzle muffins with melted peanut butter if desired.

*Can freeze them for up to 3 months, although I doubt you can resist them for that long!

For more peanut butter recipes, check out yesterday's post,

Choc Peanut Butter Cheesecake (Raw)

, or this

Choc Peanut Butter Milkshake


Keep healthy, Erica xx