Some pairings are classic and should not be interfered with: summer & ice cream, milk & cookies, green eggs & ham, a cup of tea & a good book, peanut butter & banana.
Whether it’s PB & B sandwiches, smoothies, pancakes, or plain old banana dunked in melted peanut butter, this is one flavour combination that is not to be tampered with.
This peanut butter banana muffin recipe uses coconut flour – I finally managed to bake muffins using coconut flour as the sole dry ingredient! The beauty of coconut flour is its incredibly high fiber content, which makes it extra absorbent. Therefore, you don’t need to use quite so much flour and each muffins is lower in both calories and carbs.
- ½ cup natural peanut butter
- 3 eggs (can substitute 3/4 or 6 egg whites)
- 3 bananas, mashed
- 2 T date paste
- ¼ cup almond milk
- ½ cup coconut flour
- 2 T PB2
- 1 tsp baking soda
- 1 tsp vanilla extract
- Crushed peanuts, to garnish
- 1. Preheat oven to 350 F and line a 12-muffin pan
- 2. Whisk together the peanut butter, eggs, bananas, date paste, almond milk, and vanilla
- 3. Add in coconut flour, PB2, and baking soda
- 4. Fill each muffin cup ¾ full and sprinkle crushed peanuts on top of each muffin
- 5. Bake for 20-25 minutes and cool on a wire rack
- I used salted natural peanut butter, so I didn't add any extra salt to the recipe. If you use plain natural peanut butter you may want to add 1/4-1/2 tsp of salt.
- The first time I made this recipe I used 3 eggs, and then the second time I used 3/4 cup liquid egg whites. I think I actually preferred the egg whites compared to the whole eggs. The texture was so light and fluffy!