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.
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!
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!Print
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
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 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
- 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.
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.