Peanut Butter Banana Muffins
I love the idea of making a batch of Peanut Butter Banana Muffins on a Sunday afternoon. This way, I can have a week’s worth of breakfast prep done in one clean swoop! The problem is, most muffin recipes are basically cupcakes in a healthy-sounding disguise. And the healthy ones don’t always taste all that great.
Peanut Butter Banana Muffins with Hidden Vegetables
Although my peanut butter banana muffins are oil-free, they are still incredibly moist. This can be contributed to a super-secret ingredient that you’re never going to believe….Pureed cauliflower! Yes, it does sound bizarre, but I assure you it works. The cauliflower not only adds texture and moistness, but also contributes an antioxidant and fiber boost too.
The peanut butter is a more nutritious alternative to oil, and the banana adds sweetness without empty calories. All in all, these are muffins you can feel good about eating, and feeding your family!
Real Quick Muffin Making Tip
One of easiest things you can do to improve the taste of your muffins is to switch to aluminum-free baking powder right away. If you have ever tasted a bitter, “tinny” flavor when biting into a muffin, that’s because of the baking powder used—and often the overuse of it.
Allergy-Friendly Baking
We understand the extensive need for allergy-friendly foods these days, which is why we always try to make our recipes as modifiable as possible! These Peanut Butter Banana Muffins are already gluten and dairy-free, but they’re easily made nut-free and egg-free as well.
Swap Peanut Butter for Sunflower Seed Butter
With peanuts being an incredibly prominent food allergy, sunflower seed butter has increased in popularity quickly, and is quite easy to get your hands on. Sunflower seed butter, in my opinion, is the closest nut or seed butter to the taste of peanut butter, and works as an excellent replacement in every recipe I’ve experimented with thus far.
Sunflower seed butter can be used as a one-for-one swap for peanut butter, and tastes wonderful in this recipe. You should know, however, not to be concerned if your muffins turn out green. This is due to the chlorogenic acid reacting with the baking soda and powder, and does absolutely nothing to the flavor, or quality of the muffins. I do think it makes for a really cool color though, and is perfect for Saint Patrick’s Day!
Here are more peanut butter based recipes to experiment with sunflower seed butter in!
Swap Eggs for an Egg Replacement
This recipe only calls for one egg, which makes it an incredibly easy candidate for an egg substitute! My suggestion would be a flax egg for this recipe, but that’s simply my own preference.
Here is an list of all of our favorite egg substitutes, and how to recreate them!
Kitchen Favorites
Peanut Butter Banana Muffins
These Peanut Butter Banana Muffins are made with a secret healthy ingredient that boosts fiber and improves moistness.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 40 minutes
- Yield: 8 muffins 1x
Ingredients
- 1 cup raw cauliflower
- 1 cup one-for-one gluten free flour
- 1 teaspoon baking powder – aluminum free
- 1 teaspoon baking soda – aluminum free
- 1/2 teaspoon Himalayan pink salt
- 1/2 cup coconut sugar – firmly packed
- 1/2 cup crunchy peanut butter – can substitute with sunflower seed butter (used in these pictures)
- 1 ripe banana – mashed
- 1 egg
- Coconut oil – if desired for spreading on muffin tins
Instructions
- Preheat oven to 350 degrees f. Grease the bottom and sides of 8 muffin tins with coconut oil.
- Fill a pot with around 1 inch of water. Add a steamer basket, and bring water to a boil. Add in cauliflower, and steam for 8-10 minutes, or until tender. Set aside to cool.
- Once cool enough to handle, transfer cauliflower to a food processor or high speed blender, and process until smooth and creamy (you may need to add a couple of tablespoons of water to achieve a creamy texture).
- In a medium-sized bowl, mix together the flour, baking soda, baking powder, and salt.
- In a separate bowl, mix together the coconut sugar, peanut or sunbutter, cauliflower puree, banana puree, and egg.
- Add the wet ingredients in with the dry, and stir to combine (the batter may be a bit lumpy).
- Divide the batter among the 8 muffin tins.
- Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool.
- Enjoy!
Last Step!If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!
Notes
Muffins will keep in the fridge for up to 2 days if stored in an airtight container, or can be individually wrapped and frozen for up to 2 weeks.
These are just fantastic! So moist and flavorful, it’s hard to believe they are oil free. Do you ever post the nutritional value of your recipes anywhere? So far I haven’t seen anything. At least Calories, Fats, Proteins.
Hi Lynn!
I am so happy to hear you liked the Banana muffins so much (we love them too!) As for the Nutrition Facts, we have purposely not included them because we feel they are often very misleading. We talk about it extensively in our book (for example, there is a huge difference in the way your body handles saturated fat from animals verse UNREFINED saturated fat from plants, but the Nutrition Facts don’t do anything to distinguish the difference.) We also talk more about it here on this blog post: https://cleancuisine.com/calorie-counting-is-not-helpful-all-calories-are-not-equal/ –I hope this helps clarify?
I made these as a snack for my 2 year old daughter and me. I have a sweet tooth so I could wish that they were a little sweeter, but they still satisfied my pregnancy craving for something baked and nutty! My daughter loved them, too. I had all of the ingredients on hand so they were super easy to make. I just have a regular blender and that worked, I did add some water, there was no taste of cauliflower in the muffins, although I think I did notice the smell a bit just as they finished baking in the oven. We’ll definitely make them again & next time I’ll add a few raisins… hopefully that won’t reduce the nutritional value too much! Thank you, Ivy, for a great recipe, we LOVE Clean Cuisine.
Awwww, thank you SO much Amanda for the kind words and I am thrilled to know they satisfied your pregnancy craving (I vividly remember those days!! Crazy to think it was 14 years ago…) Oh! And you can absolutely add raisins to make it sweeter! That is a great idea and it absolutely will not negatively affect the nutritional value either as raisins are a super clean and nutritious natural sweetener 😉
one question, can i substitute oat flour for whole wheat flour?
Hi Jeanne, oh gosh, you know, I am not certain the oat flour would work, I think it might be a bit too heavy, you know? I’m not sure if you are trying to avoid the wheat or if you don’t normally like the taste of whole wheat, but the WHITE whole wheat flour recommended in the recipe is very light and has a much better taste/ texture than regular whole wheat flour—best of all it still retains all of the fiber, phytonutrients, etc. found in regular whole wheat flour. The other option would be maybe to try an all-purpose gluten free flour such as the one by Bob’s Red Mill. Keep me posted and let me know how it goes 😉 Good luck!
Hi Ivy! I am in Europe and there are things that are difficult to come by. I made them today with oat flour – grinding my own oat flour and they came out really good, moist and fluffy! I used 1 1/4c of oat flour. The only thing I noticed is that the banana flavor is very mild – i think my bananas may not be ripe enough
hi Jeanne! Oh WOW! I had NO idea they would turn out with oat flour–and I love that your ground yours yourself 😉 Thank you so much for letting me know. I need to add that option to the ingredients list for sure! And yes, I bet if the bananas were a bit more ripe they would taste more “banana-y”
I used Cassava flour and the muffins turned out great!
Thank you for sharing Julie — we LOVE using cassava flour too! Have you tried these lemon cupcakes yet? https://cleancuisine.com/gluten-free-lemon-olive-oil-cupcakes/
“Mighty Moist Peanut Butter Banana Muffins”
was a splendid posting, can’t wait to read through more of ur blogs.
Time to squander some time online hehe. Thank you -Ivan