Eggless Peanut Butter Banana Muffins
This recipe is for eggless peanut butter banana muffins, combining the flavors of ripe bananas and peanut butter. Yogurt and apple cider vinegar are egg substitutes, producing light and fluffy muffins. Optional non-dairy alternatives make it vegan-friendly.
Ingredients
Dry Mix:
- 1 and ½ cups all-purpose flour
- 1 and ½ cups whole wheat pastry flour
- 1 and ¼ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Mix:
- 1 cup milk I used 2%
- ¾ to 1 cup mashed banana
- ½ cup peanut butter
- ½ cup yogurt
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup water as needed
Add ons:
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 400F/200C. Line mini muffin tins with paper liners and generously grease them with non-stick cooking spray so the muffins don't stick to the paper liner once baked.
- Mix the ingredients listed under Dry Mix; make a well.
- To this, add the wet ingredients one by one.
- Using a whisk or spatula, gently incorporate the wet mix into the dry mix and add more water if needed to get the right consistency of the batter.
- Stir in ¾th cup of chocolate chips. (Reserve about ¼ cup of chocolate chips to sprinkle on the muffin batter once the tins are filled).
- Spoon a tablespoon of batter into the prepared pan. Once all the muffin tins are filled, sprinkle the reserved chocolate chips on top of the muffins.
- Bake at 400F/200C for 5 minutes, reduce the oven temperature to 375F/190C, and bake for another 15-17 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 15 minutes.
- Remove the muffin tins from the oven and place them on a wire rack to cool. After about 10 minutes, remove the muffins from the tins and let them cool completely before storing them in containers.
Notes
- To make these peanut butter banana muffins vegan, you can use non-dairy milk, yogurt, and vegan chocolate chips.
- If you have a nut allergy, you can replace the peanut butter with any seed butter you choose.
- I have not tried this recipe with gluten-free baking mix, but I'm pretty confident it will work just fine.
- The baking time will be longer if you want to bake it as regular muffins. Probably between 20-22 minutes.
- Like most muffins, these peanut butter banana muffins can also be frozen. I usually wrap each muffin with plastic wrap (of course, once it's cooled completely) and then store it in heavy-duty ziplock bags in the freezer. I'm guessing that it can be frozen for up to 3 months.
Taste & Texture
- These eggless peanut butter banana muffins offer a delightful balance of flavors. The natural sweetness of ripe bananas complements the nutty richness of peanut butter, creating a match made in culinary heaven.
- Adding whole wheat pastry flour to the mix enhances flavor with subtle nuttiness and earthy notes. It also creates a tender texture and maintains the muffins' light and fluffy consistency.
- Using yogurt and apple cider vinegar as egg substitutes further contribute to the moist and delicate crumb, making each bite truly irresistible.
Nutrition
Serving: 54g | Calories: 89kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 79mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 0.4mg | Vitamin D: 0.05µg | Calcium: 18mg | Iron: 1mg
