Ingredients

Scale

(Makes 12 muffins)

Base batter:

3 ripe bananas, mashed (about 1½ cups—you love banana flavor!)
¾ cup natural peanut butter (unsweetened—you love clean ingredients!)
3 large eggs
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt

Optional boosts (you’ll love these!):

Chocolate chips: ⅓ cup sugar-free dark chocolate chips (you love PB + chocolate!)
High-protein: 1 scoop unflavored or vanilla protein powder (+20g protein total)
Extra crunch: 2 tbsp chopped peanuts or hemp seeds

For blood sugar friendly version:

Replace bananas with 1 cup unsweetened applesauce + 2 tbsp monk fruit blend
Net carbs drop from 18g → 6g/muffin

Instructions

1. Prep:

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.

2. Mix batter:

In a bowl, mash bananas until smooth.
Stir in peanut butter, eggs, and vanilla until combined.
Fold in baking soda, salt, and optional add-ins (chocolate chips, protein powder, etc.).

3. Bake:

Divide batter evenly into muffin cups. Bake 18–22 minutes until golden and a toothpick comes out clean. Cool 5 minutes before removing.

💡 Pro Tips for Perfection:
✅ Use very ripe bananas—brown spots = maximum sweetness and moisture.
✅ Don’t overmix—keeps muffins tender (not dense).
✅ Blood sugar friendly (you love this!):
→ Use sugar-free chocolate chips + monk fruit blend
→ Add 1 tbsp chia seeds to batter for fiber + glycemic control
→ Net carbs: 6g per muffin
✅ High-protein boost (you love this!):
→ Protein powder adds +2g protein/muffin
→ Hemp seeds add +5g protein total
✅ Make ahead:
→ Keep in airtight container 3 days at room temp, 1 week refrigerated, or freeze 3 months

Storage & Serving Ideas

→ Fridge life: 1 week | Freezer life: 3 months
→ Serving ideas:
→ Warm with a drizzle of sugar-free maple syrup
→ Packed in lunchboxes (they travel well!)
→ Crumbled over Greek yogurt for a parfait

Prep Time & Nutrition (per muffin, classic version):