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Peanut Butter Banana Muffins

15 comments

Peanut Butter Banana Muffins

I am grateful for the exhaustion that is consuming me tonight. I am grateful for what this sense of heaviness and fatigue represents.

I am grateful for the able body that didn’t stop; for the legs that kept me standing, the arms that held my baby, the hands that cooked and the voice that soothed.

I am grateful for the bed I will fall into and the sleep I will have.

I am grateful for the chatter of little voices that wake me just in time to see the Sunrise.

And I am grateful that I will get to do it all again tomorrow.


Peanut Butter Banana Muffins

  • 1 large ripe banana, peeled and halved
  • 6 medjool dates, seeds removed
  • 2 tablespoons peanut butter
  • 1 cup desiccated coconut
  • 1 cup almond meal
  1. Preheat your oven to 175°C or 350°F. Grease 10 holes of a mini muffin tray.
  2. Place the ingredients into your processor and blend at high speed until the mixture is smooth, well combined and resembles a very thick cake batter.
  3. Spoon the mixture evenly over the holes and use your fingers to press it firmly down. Bake for 15 minutes. Remove from the oven and leave in the tray for five minutes before transferring to a cooling rack to cool completely.
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Peanut Butter Banana Muffins
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15 comments
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15 comments

Christina @ Hair Romance February 10, 2016 - 2:35 pm

These look delicious! I’ve been cooking lots of your recipes lately and they’re always spot on x

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Bianca Slade February 16, 2016 - 11:19 am

Thank YOU so much!!! That is lovely to hear! I am glad you have enjoyed them. x

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Wendywoo February 10, 2016 - 11:29 pm

Drat! I’ve just used up allmy squishy bananas for more peanut butter, banana tofu ! I love pb and bananas, so will have to make this soon…then eat them all up, as hubby is not so keen! (what a shame!) xx

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Bianca Slade February 16, 2016 - 11:30 am

Haha!!! I hope you enjoy them. x

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Jen P February 14, 2016 - 6:28 pm

These muffins were absolutely delicious just like all your other recipes thank you!!

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Bianca Slade February 16, 2016 - 11:40 am

Oh that is great to hear Jen!! Thank YOU! I really appreciate the feedback!

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4 Ingredient Nut Free Muffins ~ Wholefood Simply February 20, 2016 - 6:22 pm

[…] I shared the PB and Banana Muffins many of you asked for a nut free version. Here it is, and dare I say I love it even more! I hope […]

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Kat Minato February 22, 2016 - 12:48 pm

I made these today and the mixture was so crumbly like bread crumbs. I had to add more peanut butter and banana?

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Kat Minato February 22, 2016 - 1:29 pm

And they ended up dry and completely crumbly as well.what did I do wrong? Had to throw away.

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Amber Malik March 11, 2016 - 10:38 pm

Sounds like a delicious recipe! Can’t wait to try it. How long do these last for? Would I be able to make them a day or two in advance of serving without them going dry? Thanks for wonderful recipes x

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Bianca Slade March 17, 2016 - 10:27 am

Thank YOU Amber, yes a day or two in advance would be fine. I hope you enjoy them. x

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Bron April 16, 2016 - 2:06 pm

Love the intro…I am grateful for having read that today. 🙂 Thank you!

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Bianca Slade April 18, 2016 - 10:29 am

Thank YOU!! x

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Carolyn Alfonso May 7, 2016 - 10:42 pm

These are the best – thank you, Bianca! So yummy and so filling. The “icing” is so delicious too – definitely a favourite in our house.

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Bianca Slade May 9, 2016 - 9:03 pm

Thank YOU!! I really appreciate the feedback and I am glad you enjoyed them. xxx

Reply

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