Sarah makes these. Add dark chocolate!
Peanut Butter (or almond butter or cashew butter)
1/2 cup (118 g) pureed overripe bananas slightly more than 1 large banana
1/2 cup (128 g) creamy natural peanut butter (or almond or cashew butter)
1 large egg
Preheat oven to 350°F. Line 16 mini muffin molds with mini muffin liners.
Add all ingredients into a blender or food processor. Blend until uniform and smooth. Batter will be very thick.
Add batter into muffin liners, filling them about 3/4 full. If you want your muffins popping a lot over the top of the muffin liners, then fill them all the way to the top of the muffin liners.
Bake for about 13-15 minutes or until muffins are puffy and when you press down on the surface, they bounce back. Let muffins cool before serving. As muffins cool, they will sink down slightly. If muffins sink down too much, they may need longer baking time.
These muffins have a tight crumb and are very moist. If you prefer a lighter muffin, you can add 1 tsp baking powder to the batter. For more variations, see “Variations” section of the post.
Because these muffins don’t rise as much as your typical muffins, they work better as mini muffins.
For a nut-free substitute, you can use sunflower seed butter.
Make sure to use overripe bananas. They are sweeter and have a more intense banana flavor. You will not taste the banana flavor as much if you use just ripened bananas.
The muffins are lightly sweet if you use overripe bananas. However, if you prefer even sweeter, please see post for how to make muffins sweeter.
I used natural unsweetened peanut butter for the muffins in the photos. If you don’t like a strong peanut butter flavor, I recommend using almond or cashew butter.
I have only tested this with natural nut butters but I think it will also work with regular nut butters (the no-stir kinds that are processed with oils).
Estimated nutrition is calculated using unsweetened natural peanut butter.
I used this Wilton mini muffin pan and these mini muffin cups.