Eggless Peanut Butter Banana Muffins

OMG, these are my new favourite muffins! Going to waste no time in telling you these are made without added butter or oil, they have chocolate chips, plenty of peanut butter and of course banana because match made in heaven. They are unbelievably soft, have just a bit of sugar and while this was an older recipe on the blog, I’ve now made it without eggs and am thrilled with the result. Let’s bake!

Originally, these muffins are from Sally’s Baking Addiction, and because they contain yoghurt and milk, they’re already super moist and tender. I simply skipped the egg and used all-purpose flour to keep them soft (wholewheat can be used too, but it tends to be a little denser). Chocolate chips are… necessary of course!

The muffins are sweetened by the banana, some honey and a bit of brown sugar. I find that using only honey as a sweetener does work, but the end result is a bit heavier, not that it’s a bad thing. So if you prefer to keep these sugar-free, feel free! Omit the chocolate chips then of course 🙂

I love the texture of these muffins, so so so much. Great to snack on, have with coffee or even breakfast. I mean, they have bananas, so why not right? Try these today!

Please read the recipe notes before beginning.

Eggless Peanut Butter Banana Muffins

Super soft eggless banana peanut butter muffins with no added fat

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Makes: 12 muffins

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Ingredients

  

• 2 very ripe bananas, medium sized
• 1/4 cup honey (85 gms)
• 1/4 cup brown sugar (50 gms, see notes)
• 1/2 cup plain yoghurt (115 gms)
• 1/3 cup milk (80 ml)
• 1/2 cup creamy peanut butter (135 gms, preferably unsweetened, natural-style)
• 1 tsp vanilla extract
• 1 and 3/4^th cups all-purpose flour (210 gms, see notes)
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup chocolate chips (125 gms, optional but recommended!)

Instructions

• Preheat the oven to 200 C. Line 12 muffin moulds with cupcake liners (recommended) or grease the muffin moulds.
• In a mixing bowl, mash the bananas (roughly 3/4 cup after mashing), then stir in the honey, sugar, yoghurt and milk. Whisk well to combine.
• Add the peanut butter (ideally use room temperature peanut butter), and stir until no lumps remain. If needed, use a hand mixer at this step.
• Now sift in the flour, baking soda, baking powder and salt. Fold gently to combine into a fairly thick batter. Stir in the chocolate chips.
• Divide the batter equally among the muffin moulds and bake at 200 C for 5 minutes (to give them a burst of heat for higher muffin tops), then lower the temperature to 180 C and continue baking for 15 minutes until the muffins have browned on top. A toothpick poked in the center should come out clean.
• Let the muffins cool for 10 minutes, then transfer to a wire rack to cool completely. They don't have crusty tops, and are best stored in the fridge after day one since the batter has a lot of moisture in it so the muffins will soften further. In the fridge, they will keep for about a week and can be frozen for longer. Happy baking!

Notes

*I get questions often about replacing sugar with honey or another natural sweetener. For this recipe, you can do that, but keep in mind that the sugar adds not just flavour, but a softer texture. Using only honey could result in slightly dense muffins.

*You can swap 3/4th cup all-purpose flour for wholewheat flour if you prefer. I don't recommend making these muffins entirely wholewheat since in the absence of oil or butter, they might be a bit dry.

*The batter can be baked in an 8" round or square tin. I estimate about 15 mins additional baking time, but check with a toothpick to see if you need to bake for lesser or longer.

*Adapted recipe from Sally's Baking Addiction.

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