Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are made with a secret healthy ingredient that boosts fiber and improves moistness.

Peanut Butter Banana Muffins
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  1. Preheat oven to 350 degrees f. Grease the bottom and sides of 8 muffin tins with coconut oil.
  2. 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.
  3. 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).
  4. In a medium-sized bowl, mix together the flour, baking soda, baking powder, and salt.
  5. In a separate bowl, mix together the coconut sugar, peanut or sunbutter, cauliflower puree, banana puree, and egg. 
  6. Add the wet ingredients in with the dry, and stir to combine (the batter may be a bit lumpy).
  7. Divide the batter among the 8 muffin tins. 
  8. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool.
  9. Enjoy!

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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.

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