This very simple recipe for peanut butter banana muffins is the perfect treat when you want something sweet but healthy. Not only they are incredibly soft and fluffy just like a banana bread, but they’re also oil free, refined sugar free and still SO delicious. They are coated in toasted sesame seeds for extra flavors and a little crunchy.
Oil free and refined sugar free peanut butter banana muffins
These peanut butter banana muffins are the living proof that plant-based and healthy food can also be scrumptious and delicious!
When I create a cake recipe, my philosophy is always to think about how I can make it tasty and very appetizing, but also interesting from a nutritional point of view? Because there is not a best feeling than enjoying a yummy treat that you know is also good for your body.
Although refined sugars, butter and oils are very common and useful ingredients in traditional baking, there are so much more natural and healthier options to give a try! It’s all about experimenting, but I can promise you will be amazed to see -and taste, that they work as well as the regular ingredients!
The key to make these peanut butter banana muffins completely oil free is banana and peanut butter. The mashed banana adds moisture ans is perfect for creating a delicious soft texture in desserts, just as in a banana bread. But the peanut butter is the real star in the recipe. Peanut butter naturally contains a high amount of good fat from the peanuts, that brings all the fat needed as well as a moist texture and a delicious taste.
When using peanut butter in your cakes, especially these peanut butter banana muffins, make sure you are using natural peanut butter made with just peanuts. It usually has a very smooth and fluid texture and a high oil content that works perfectly in cakes. You can find natural peanut butter in most grocery stores nowadays, or make your own by mixing toasted peanuts until very smooth.
Who need sugar when you can have ripe bananas and maple syrup? Really, these peanut butter banana muffins are so sweet that you won’t believe they are refined sugar free! When it goes ripe, banana develops a very sweet taste that is perfect to naturally sweetened desserts, just like fruit purées or apple sauce do. Add a few tablespoon of maple syrup for an extra sweetness, moisture and delicious taste and you have completely refined sugar free and low glycemic index muffins!
How to make fluffy peanut butter banana muffins
These peanut butter banana muffins are so soft and moist that you might even take them for banana bread! The secret -which is no more really a secret, is all in the banana.
Once mashed in a purée, very ripe bananas are fantastic to incorporate in your cakes and muffins as a binder and natural sweetener. The banana purée brings moisture to the batter and creates this fluffy and moist texture.
While this recipe is very simple, here are some little tips that will ensure your muffins to be perfectly fluffy :
- Be patient with your bananas, and wait for them to be VERY ripe. Bananas have different stages of maturity during which they are changing in texture, sweetness and flavor. Very ripe bananas are soft and very sweet, perfect to be mashed and added in cakes. Your bananas are ready to be used when they are covered with brown dots and are soft in touch.
- Mash your bananas using a fork, in a bowl or plate, until you get a purée consistency with small chunks. Don’t blend the bananas, you don’t want a perfectly smooth banana purée for your muffins.
- Don’t over mix the batter, to make your muffins super fluffy and keep a light aerated texture. When you mix the wet mixture with the dry ingredients, stir with a spatula until everything is just combined. It’s okay if the batter is not perfectly smooth.
How to perfectly bake your peanut butter banana muffins
Baking your peanut butter banana muffins has never been so simple! Because the batter is pretty thick and contains baking powder and baking soda, your muffins will grow up during the baking to get that beautiful rounded shape.
For this recipe, I’ve personally used a small cupcake tin but you can definitely use a standard size. The quantity in the recipe will make around 8 to 12 muffins depending on the size of your tin. Don’t forget to adjust the baking time according to the size of your muffins! If you’re making big muffins, they might need a few 2 minutes more.
For these peanut butter banana muffins, you can fill the tins about three-quarter full. That way, you make sure the muffins will grow up rather than out the cavity. Sprinkle with sesame seeds, garnish with a slice of banana and bake until the muffins have puffed up and are lightly golden on top. Check the baking by inserting a toothpick in the center. If it comes out clean, they are baked!
Want more healthy cake? Check out the following recipes:
- Carob loaf with Caramel frosting (gluten free), a reader choice
- Streusel Cranberry & Walnut Muffins, perfect with a hot pot of tea
- Healthy Chocolate Pecan cookie bars (gluten free)
- Gluten free Banana Bread, a delicious classic
- Banana apricot blondies (gluten free), chewy and gooey
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best rewardPrint
These sesame seeds covered peanut butter banana muffins are so soft and delicious that you will never believe they are oil free and refined sugar free!
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 pinch of salt
- 2 medium very ripe bananas
- 1/4 cup smooth peanut butter
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 3/4 cup soy milk
- 1/4 cup sesame seeds + 2 tbsp more to line the tins
- 1/4 cup dark chocolate chips
- banana slices for topping
- Preheat the oven to 350F and grease a muffin tin with a little oil and sprinkle about 2 tablespoons of sesame seeds on the bottoms and edges of the cavities.
- In a large mixing bowl, whisk together the flour, almond meal, baking powder, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, mash the bananas with a fork until roughly puréed. Add the peanut butter, maple syrup and vanilla extract and stir until smooth and creamy.
- Once smooth, add the soy milk.
- Pour the wet mixture in the bowl of dry ingredients and mix until just combine. Don’t over-mix the batter for light and fluffy muffins.
- Fold in the sesame seeds and the chocolate chips.
- Pour the batter evenly into the muffin tin, fill each cavity about three-quarters full. Sprinkle on some more sesame seeds and add a slice of banana on top of each muffin.
- Bake fore 18-20 minutes or until the muffins are lightly golden on top and a toothpick in the center comes out clean.
- Remove from oven. Allow the muffins to cool in their tin for 5 minutes, then transfer to a cooling rack to completely cool at room temperature. The muffins can be kept for up to 3 days when stored in an airtight container at room temperature in a dry place.
- For a gluten free version, replace the flour by all-purpose gluten free baking flour mix.
Keywords: peanut butter banana muffins, muffins, peanut butter, banana, vegan muffins, oil free
Recette version françaisePrint
Ces petits muffins la banane et beurre de cacahuète enrobés de graines de sésame sont ultra moelleux et gourmands, mais toujours vegan, sans huile et sans sucre raffiné.
- 130g de farine de blé
- 50g de poudre d’amande
- 8g de levure chimique
- 1 c. à c. de bicarbonate de soude
- 2 c. à c. de cannelle en poudre
- 1 pincée de sel
- 2 bananes moyennes bien mûres (environ 200g)
- 60g de beurre de cacahuète nature
- 20g de sirop d’érable
- 2 c. à c. d’extrait de vanille
- 180ml de lait de soja
- 40g de graines de sésame + 2 c. à s. pour garnir les moules
- 40g de pépites de chocolat noir
- Quelques tranches de banane pour la décoration
- Préchauffer le four à 180°C. Huiler des petits moules à muffin et les garnir légèrement de graines de sésame dans le fond et sur les bords.
- Dans un grand saladier, mélanger la farine, la poudre d’amande, la levure chimique, le bicarbonate, la cannelle et le sel.
- Dans un bol à part, écraser les bananes avec une fourchette jusqu’à obtenir une purée. Ajouter le beurre de cacahuète, le sirop d’érable et la vanille et mélanger jusqu’à obtenir une préparation crémeuse.
- Puis ajouter le lait de soja et mélanger.
- Verser la préparation liquide dans le bol d’ingrédients secs et mélanger jusqu’à ce que tous les ingrédients soient juste incorporés. Ne pas trop mélanger la pâte pour des muffins moelleux et légers!
- Ajouter les graines de sésame et les pépites de chocolat.
- Verser la pâte dans les moules à muffin en les remplissant aux trois quarts. Parsemer d’un peu de graines de sésame et déposer une tranche de banane au dessus de chaque muffin.
- Enfourner pour 18 à 20 minutes jusqu’à ce que les muffins soient légèrement dorés. Vérifier la cuisson en insérant un cure dent eu centre d’un muffin, si il ressort sec c’est cuit.
- Retirer du four et laisser les muffins refroidir 5 minutes dans leur moule. Puis démouler et placer-les sur une grille jusqu’à refroidissement complet. Les muffins se conservent jusqu’à 3 jours dans un récipient hermétique à température ambiante.
- Pour une version sans gluten, remplacer la farine par un mélange de farines sans gluten spécial pâtisserie.
Keywords: muffin banane, muffins, beurre de cacahuète, gâteau