These little Banana Peanut Butter Breakfast Muffins are perfect for breakfasts on the run.
Fluffy, sweet and incredibly satisfying, they also make the ideal weekend brunch – especially when slathered in homemade Nutella, or served warm or toasted with lashings of butter. Everything tastes better with butter, right?
My little boys especially love these (who wouldn’t love cake for breakfast?), and I dish them up safe in the knowledge that they’re as healthy as muffins can get. Made without refined sugar, and also gluten-free (I used coconut flour in this recipe), they’re the perfect guilt-free treat.
Any nut butter will work in this recipe, so substitute as you fancy. I just happen to have a house full of peanut butter addicts!
Chocolate chips stirred into the muffin mix also work a treat, too…
Peanut Butter Banana Breakfast Muffins
- 4 overly ripe bananas, mashed
- 4 eggs
- 2/3 cup peanut butter
- 2.5 tbsp Lucy Bee coconut oil, melted
- 1/3 cup coconut sugar
- 1/3 cup + 1 tbsp coconut flour
- 2 tbsp banana protein powder
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1/4 cup walnuts, finely chopped
- 1/4 cup chocolate chips (optional)
- Preheat the oven to 170C, then line a muffin tray with 12 cases. Blitz the bananas, eggs, peanut butter, coconut oil and coconut sugar until smooth.
- In a separate bowl, stir together the flour, protein powder, cinnamon, baking powder and bicarb. Mix the wet ingredients and the dry ones together until just combined, then fold in the nuts and optional chocolate chips.
- Pour into the muffin cases, then bake for around 20 minutes, or until cooked through. Serve slightly warm with butter, coconut oil or homemade Nutella!