and chocolate chunks and sea salt flakes…because chocolate chunks and sea salt.
Oh! Did I mention we’re going to just dump all the ingredients into a blender, blend it up and be on our merry way to muffin town? Climb aboard friends, it’s going to be a quick, tasty, and feel good ride.
What is Powdered Peanut Butter?
Something about powdered peanut butter makes me feel like it needs some sort of dad joke-esque comment akin to milking an almond. If you come up with something let me know.
What is it? Simply ground, pressed peanuts. They roast the peanuts, then press them to remove most of the oil, and then grind them into a fine powder.
If you’re looking for just regular peanut butter you add a bit of water to reconstitute it and BAM you have peanut butter with 85% less calories and lots of protein and fiber. Sounds like a win win situation to me.
Truth be told, yes, the texture is a little different than that of your standard open the jar and eat it with a spoon PB. But the flavor is there and we’re stuffing it into wholesome peanut butter banana muffins.
How to use powdered peanut butter?
A little bit of water, mix and poof you’ve got peanut butter. That’s great and all but there are so many ways and my most favorite ways have nothing to do with smoothies.
Peanut dressing is my number one craving when it comes to summer salads. It’s just so savory and robust and creamy without actual cream. Spicy Thai Peanut Dressing would be my first recommendation to check out.
Energy bites. These bad boys are kind of like the no bake energy bite version of these muffins minus the bananas. I know a few banana haters out there that would be very supportive.
Drizzle it over slices of honey crisp apple for the perfect crunchy sweet and savory no guilt snack.
Add it to breads or muffins for peanut butter taste and extra protein. While I can’t speak for all recipes, mine take into account the moisture needed for the powdered peanut butter so you don’t have to make it into peanut butter first.
Of course, you can go the standard route and add it to smoothies for a nutty, dessert quality taste.
Peanut Butter Banana Muffin Bliss
Did you know you can make muffins in a blender? Yep. It’s mah favorite.
Just throw it all in there press a few buttons, pour and bake. It’s so so simple and so so good.
The oats replace the standard flour in a typical muffin recipe, so you can easily substitute gluten free oats for a gluten free option. The yogurt adds richness. If you don’t have yogurt, sour cream is a nice tangy substitution.
And the sweet! We NEED to talk about the sweet.
I made this muffin recipe roughly 10 times before I found a way I like. When it comes to the sweet part, you can use medjool dates or maple syrup to replace standard granulated sugar. The maple syrup is my preferred method, it’s just a touch sweeter and the maple banana flavor combo makes my heart fill with memories of Sunday breakfast.
If opting to use dates, soak them in hot water about 5 minutes to soften, then drain before using. This helps blend them up finer, especially if your blender is not the best.
Tip: add the wet ingredients first so the dry ingredients don’t get stuck to the bottom.
The great thing, too, is this peanut butter banana muffin is an awesome parent-kiddo teamwork project.
no stirring involved
they get to press buttons
peel bananas (motor skills!)
use cupcake liners (motor skills again!)
sneak pieces of chocolate chips (ninja stealth skills 😂)
Plus, the chocolate chips are optional so you can skip it and these peanut butter banana muffins are completely refined sugar free!
Because of all the fresh ingredients packed into each muffin, the shelf life on them is a smidge shorter. They’ll stay fresh for 3-4 days, kept in the fridge. To eat, I’d recommend toasting them in a pan with a teenie bit of butter or ghee.
Or if you’re having a particularly rough morning, you can opt for diner style with a very generous amount of butter and that perfectly crispy seared muffin edge. (Is this only a New England breakfast thing? Please let me know.)
We like to take peanut butter banana muffins on the go, too. They travel well and aren’t too crumbly, so I give them a thumbs up for car seat snacking. Or regular seat snacking. If you find another way to enjoy them, be sure to let me know down below!
Feel good about breakfast without spending a ton of time! Wholesome ingredients combine easily in the blender and powdered peanut butter, oats, and unrefined sweeteners will keep your peanut butter banana muffins nice and light.
Delicious hybrid of banana bread and oat muffin! Will definitely make these again.
Sunday 7th of March 2021
Saturday 30th of January 2021
These looked so good, and the muffins themselves turned out beautiful-looking. But they have almost no taste and once they are no larger warm, they become the consistency of wet paper towels. I think a muffin made the real way, same size, is about 150 calories. Not sure saving 43 calories is worth it. They did make the kitchen smell great, though.
Saturday 20th of February 2021
I'm sorry to hear you didn't love this recipe! When we make these, we do usually warm up the leftovers before serving. I like to give them a little toast in the toaster oven. As for the texture, the oats have a very hearty texture. If you wanted to give them another go, I'd recommend trying 1 cup oats and 1/2 cup to 3/4 cup all purpose flour. That should give them a little smoother texture.
Saturday 30th of January 2021
These muffins are amazing! I made this recipe and subbed in frozen mixed berries for chocolate chips, for a PB and J muffin.
Mary M Matuzak
Thursday 28th of January 2021
Would much change if I used non fat Greek yogurt?
Thursday 28th of January 2021
Nothing! Go ahead and make the substitution!
Tuesday 13th of October 2020
Can I substitute for granated sweetener instead of dates or maple syrup? How much would I add?
Wednesday 14th of October 2020
Maple syrup is about the same sweetness as regular granulated sugar so if that's what you're using you could do an even substitution.
Hi, I'm Lauren and this is my slice of the internet to share seasonally inspired recipes. I live in the heart of New England with my husband Henry, our two kiddos, English bulldog and our two local restaurants. Life is busy AND delicious!