Mashed bananas replace all flour and sugar in these muffins—the natural fruit sugars caramelize at 375°F for sweetness.
Mini Peanut Butter Muffins
Treat your little ones to these irresistibly fluffy mini peanut butter muffins! Packed with creamy peanut butter and sweet banana, these bite-sized delights make the perfect snack for tiny hands. Whip them up in a flash for a wholesome treat that your toddlers will absolutely love!
Prep
10
min
Cook
12
min
Serves
12
people
Level
beginner
The Story
These flourless beauties emerged from 1990s American health food obsession when bodybuilders discovered that Depression-era peanut butter-banana sandwiches could become protein-packed muffins by simply cracking in some eggs—suddenly Elvis Presley's favorite midnight snack transformed into what CrossFit enthusiasts in California gyms started calling 'gainz cakes' that actually taste like proper food instead of cardboard.
Regional Twist
In Georgia's Valdosta region, they fold in chopped boiled peanuts and swap half the mashed bananas for local Vidalia onion puree, creating sweet-savory nuggets that taste like the South's answer to British pub snacks.
📝 Ingredients
Shopping List
- 2 whole eggs
- 1 cup (237 ml) mashed bananas
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- 1 cup (227 g) peanut butter
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a mixing bowl, combine peanut butter, mashed bananas, eggs, and baking powder until smooth.
- 3
Scoop the mixture into a mini muffin tin.
- 4
Bake for 10-12 minutes or until a toothpick comes out clean.
- 5
Let cool before serving.
💡 Pro Tips
- ✓Use natural peanut butter at room temperature (70-75°F) because cold peanut butter won't incorporate smoothly with wet ingredients, creating dense pockets in your muffins.ingredient70-75°F
- ✓Mash bananas to exactly 1/4-inch chunks maximum - larger pieces create moisture pockets that prevent proper rise, while completely smooth puree makes muffins gummy due to excess pectin release.technique1/4-inch chunks
- ✓Fill mini muffin cups only 2/3 full because this batter lacks flour structure and will overflow at higher fill levels, creating flat-topped muffins instead of proper domes.technique2/3 full
- ✓Test doneness at exactly 10 minutes because these flourless muffins continue cooking from residual heat - overbaking by even 2 minutes creates dry, crumbly texture due to protein coagulation.timing10 minutes
- ✓Cool in the pan for exactly 5 minutes before removing because the high fat content needs time to solidify and provide structure - removing too early causes collapse.timing5 minutes
Share this recipe
Prep
10
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
Mashed bananas replace all flour and sugar in these muffins—the natural fruit sugars caramelize at 375°F for sweetness.
Mini Peanut Butter Muffins
Treat your little ones to these irresistibly fluffy mini peanut butter muffins! Packed with creamy peanut butter and sweet banana, these bite-sized delights make the perfect snack for tiny hands. Whip them up in a flash for a wholesome treat that your toddlers will absolutely love!
The Story
These flourless beauties emerged from 1990s American health food obsession when bodybuilders discovered that Depression-era peanut butter-banana sandwiches could become protein-packed muffins by simply cracking in some eggs—suddenly Elvis Presley's favorite midnight snack transformed into what CrossFit enthusiasts in California gyms started calling 'gainz cakes' that actually taste like proper food instead of cardboard.
Regional Twist
In Georgia's Valdosta region, they fold in chopped boiled peanuts and swap half the mashed bananas for local Vidalia onion puree, creating sweet-savory nuggets that taste like the South's answer to British pub snacks.
📝 Ingredients
Shopping List
- 2 whole eggs
- 1 cup (237 ml) mashed bananas
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- 1 cup (227 g) peanut butter
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a mixing bowl, combine peanut butter, mashed bananas, eggs, and baking powder until smooth.
- 3
Scoop the mixture into a mini muffin tin.
- 4
Bake for 10-12 minutes or until a toothpick comes out clean.
- 5
Let cool before serving.
💡 Pro Tips
- ✓Use natural peanut butter at room temperature (70-75°F) because cold peanut butter won't incorporate smoothly with wet ingredients, creating dense pockets in your muffins.ingredient70-75°F
- ✓Mash bananas to exactly 1/4-inch chunks maximum - larger pieces create moisture pockets that prevent proper rise, while completely smooth puree makes muffins gummy due to excess pectin release.technique1/4-inch chunks
- ✓Fill mini muffin cups only 2/3 full because this batter lacks flour structure and will overflow at higher fill levels, creating flat-topped muffins instead of proper domes.technique2/3 full
- ✓Test doneness at exactly 10 minutes because these flourless muffins continue cooking from residual heat - overbaking by even 2 minutes creates dry, crumbly texture due to protein coagulation.timing10 minutes
- ✓Cool in the pan for exactly 5 minutes before removing because the high fat content needs time to solidify and provide structure - removing too early causes collapse.timing5 minutes