Grain Free Muffins with Peanut Butter & Banana are the perfect make ahead breakfast. Grab one and go as you fuel your body with nourishing whole food ingredients. Plus, they are oil and processed sugar free, and only 6 WW points each!
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Is anyone else horrible at breakfast? Show of hands, please. So I don’t feel so alone.
I love going to brunch, and I love brunch food, but you can’t eat brunch food every day of the week. And if I’m not eating brunch food, I’m just not that interested in anything that’s acceptable to eat before 11am.
That’s why when it comes to breakfast I have to keep things interesting, delicious and EASY while still being healthy and filled with nourishing foods to get my day started off on the right foot.
Some of my go-to, easy breakfast recipes are Healthy Whole Wheat Banana Carrot Muffins, High Protein Breakfast Tacos, Sweet Potato and Kale Breakfast Stir Fry, and Taco Muffin Tin Eggs.
One of the things I love doing for myself is making breakfast for the week on Sunday. That way, I don’t have to think about it. It’s just there for the taking so I can enjoy a good breakfast with my first cup of coffee.
Breakfast meal prep for one, please!
In pursuit of that easy breezy lifestyle, I created these PB and Banana Grain Free Muffins! They are free of all the junk you would find in a store bought muffin, and because they are grain-free, oil-free and dairy-free, they come out of the oven light and airy. After you finish eating one of these grain free muffins, you feel good about yourself instead of like you just ate a piece of cake. Because, really, that’s what I normally feel like when I eat a regular muffin!
PB & Banana Grain Free Muffins how-to
Step 1 – Combine mashed banana, eggs, and maple syrup.
Stir it all up until it’s very well incorporated. Don’t worry about chunks of banana that may still be in there. They will add great texture to the finished grain free muffin!
Step 2 – Add the peanut butter.
We’re going with chunky peanut butter for these meal prep muffins! You can absolutely use creamy peanut butter if that’s what you have or prefer, but I really enjoyed the slight texture the tiny bits of peanuts gave each bite.
Step 3 – Add the dry ingredients.
You can mix the dry ingredients together in another bowl first if that’s how you like to do things, but I’m all about dirtying as few bowls as possible. I put all the dry ingredients on top of the mixed wet ingredients, and then I used the whisk to sort of mix the dry ingredients together a bit right before I whisked everything together.
Step 4 – Fill your greased muffin tin.
I used a 1/4 cup measure to fill my muffin tin, and it worked out to exactly 12 muffins. Make sure you lightly grease the tin first. You can use any oil or butter you like. I like to use an aerosol oil for baking.
Step 5 – Bake
Baked at 350 degrees for 15 minutes worked perfectly for me. You may want to start at 12 minutes and test for doneness by sticking a toothpick in the center of one of the muffins. If it comes out clean, they are done. If it comes out with wet batter sticking to it, put the muffins back in for another 2 minutes at a time until they are done.
Do you see how light and airy they look? Both of my daughters loved them, and so did my husband. That’s a winning recipe in my book!
Looking for more grain free muffins? Try these recipes from other great bloggers!
- Paleo Carrot Cake Muffins from Gluten-Free Palate
- Grain Free Banana Chocolate Chip Mini Muffins from The Real Food Dietitians
- Paleo Cinnamon Butternut Squash Muffins from The Petit Chef
- Apple Muffins from Texanerin Baking
Vanessa at The Cheerful Kitchen
Yields 12
Grain Free Muffins with Peanut Butter & Banana are the perfect make ahead breakfast. Grab one and go as you fuel your body with nourishing whole food ingredients. Plus, they are oil and processed sugar free, and only 6 WW points each!
10 minPrep Time
15 minCook Time
25 minTotal Time
Save Recipe
Ingredients
- 2 very ripe medium bananas, mashed, about 1 cup
- 1/4 cup maple syrup
- 3 eggs
- 1 cup chunky peanut butter (smoothe works too)
- 1/2 cup almond flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees.
- Combine the mashed banana, eggs and maple syrup in a mixing bowl and stir until combined.
- Add the peanut butter to the wet ingredients and use a whisk to combine.
- Add the rest of the ingredients and whisk until just combined.
- Use a 1/4 cup measure or scoop to fill your greased muffin tin.
- Bake for 12-18 minutes, checking every 2 minutes after 12 for doneness.
- When done, remove the muffins from the tin and let cool completely on a cooling rack before storing.
- Store in an airtight container at room temperature for up to 5 days.
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