These banana muffins are incredibly easy to make and result in perfect, delicious treats without the need for baking powder. Packed with intense banana flavor, they are moist, tender, and simple to prepare. Whether you use creamy peanut butter, almond butter, or cashew butter, these muffins are sure to be a hit. Plus, you can customize them with vanilla extract, salt, and chopped nuts for added flavor and texture. Perfect for a quick breakfast or snack, these banana muffins will become a favorite in your recipe collection.
Ingredients
- Overripe bananas, mashed
- Creamy natural peanut butter (or almond/cashew butter)
- Large egg
- Granulated sugar
- All-purpose flour
- Melted butter
- Vanilla extract (optional)
- Salt (optional)
- Chopped nuts (optional)
How To Make
Heat your oven to 350°F (175°C). This ensures the muffins bake well on the outside while staying moist and fluffy inside.
Line a 12-cup muffin tin with paper liners or grease the cups with butter or non-stick spray. This prevents the muffins from sticking and makes them easier to remove.
In a large bowl, mash 2 overripe bananas with a fork or potato masher. Overripe bananas are sweeter and softer, which helps bind the ingredients.
Mix in 1/2 cup of creamy natural peanut butter (or almond/cashew butter). This adds structure and creates a tender texture.
Crack 1 large egg into the bowl and add 1/3 cup of granulated sugar. Stir until everything is well combined. The egg acts as a binder, and the sugar adds sweetness and moisture.
In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 tsp salt (if using), and 1/2 cup chopped nuts (if using). The flour provides structure, the salt enhances flavor, and the nuts add texture.
Pour the dry ingredients into the bowl with the wet ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Avoid over mixing to keep the muffins light and fluffy.
Divide the batter evenly among the muffin cups, filling them about 3/4 full. This allows room for the muffins to rise.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
Let the muffins without baking powder or soda cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking. Enjoy your moist and tender banana muffins!
Pro Tips
Can You Make Muffins Without Baking Powder or Soda?
Yes! Muffins can still rise beautifully without baking powder or soda when you use eggs and other natural leaveners like overripe bananas. The natural acidity and moisture in bananas help create a tender texture.
Use Overripe Bananas: Overripe bananas provide natural sweetness, moisture, and act as a leavening agent, making them essential for muffins without baking powder or soda. Look for bananas with plenty of brown spots for the best results.
Gently Mix the Batter: Avoid overmixing when combining the wet and dry ingredients. Overmixing can make the muffins dense instead of light and fluffy. Fold just until combined.
Don’t Skip the Preheated Oven: Baking muffins at the right temperature (350°F or 175°C) ensures even cooking and helps them rise properly.
Peanut Butter Texture: Use creamy peanut butter for a smoother muffin texture, but chunky peanut butter can add a delightful crunch.
Line or Grease Muffin Tin: Use paper liners or grease the cups with butter or spray to prevent sticking and make it easier to remove the muffins.
Variations for Muffins Without Baking Powder or Soda
Chocolate Chip Banana Muffins: Add 1/2 cup of chocolate chips to the batter for extra indulgence.
Cinnamon Banana Muffins: Mix 1 tsp of cinnamon into the dry ingredients for warm, spiced muffins.
Nutty Muffins: Use chopped walnuts, pecans, or almonds for added crunch and flavor.
Fruit Additions: Fold in 1/4 cup of raisins, dried cranberries, or fresh blueberries for fruity bursts.
Tropical Twist: Swap the peanut butter with coconut butter and add shredded coconut for a tropical flavor.
Mini Muffins: Use a mini muffin tin and reduce the baking time to 12-15 minutes for bite-sized treats.
Spiced Banana Muffins: Add a pinch of nutmeg or ginger to the batter for a more complex flavor profile.
Chocolate Lovers’ Muffins: Replace 2 tablespoons of flour with unsweetened cocoa powder for banana chocolate muffins.
Substitutions
Peanut Butter Alternatives: Use almond butter, cashew butter, or sunflower seed butter for nut-free or flavor variations.
Granulated Sugar: Swap with brown sugar, coconut sugar, or honey for different sweetness levels and depth of flavor.
All-Purpose Flour: Use whole wheat flour for a healthier option, or oat flour for a gluten-free version.
Butter: Replace melted butter with coconut oil, vegetable oil, or unsweetened applesauce for a healthier alternative.
Egg Replacement (Vegan Option): Substitute the egg with a flaxseed egg (1 tbsp ground flaxseed + 3 tbsp water) or unsweetened applesauce for a vegan-friendly version.
No Nuts? Replace chopped nuts with seeds (like pumpkin or sunflower seeds) or skip entirely and add dried fruits like apricots or dates.
More Recipes
- Strawberry Banana Poke Cake
- Strawberry Shortbread Pie
- Eggless Strawberry Shortcake
- sStrawberry Bavarian Cream Cake
Banana Muffins without Baking Powder
Ingredients
- 2 overripe bananas mashed (about 1 cup)
- 1/2 cup 128g creamy natural peanut butter (or almond/cashew butter)
- 1 large egg
- 1/3 cup 66g granulated sugar
- 1 1/2 cups 179g all-purpose flour
- 1/3 cup 80ml melted butter
- 1/2 tsp vanilla extract optional
- 1/2 tsp salt optional
- 1/2 cup chopped nuts optional
Instructions
- Heat your oven to 350°F (175°C). This ensures the muffins bake well on the outside while staying moist and fluffy inside.
- Line a 12-cup muffin tin with paper liners or grease the cups with butter or non-stick spray. This prevents the muffins from sticking and makes them easier to remove.
- In a large bowl, mash 2 overripe bananas with a fork or potato masher. Overripe bananas are sweeter and softer, which helps bind the ingredients.
- Mix in 1/2 cup of creamy natural peanut butter (or almond/cashew butter). This adds structure and creates a tender texture.
- Crack 1 large egg into the bowl and add 1/3 cup of granulated sugar. Stir until everything is well combined. The egg acts as a binder, and the sugar adds sweetness and moisture.
- In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 tsp salt (if using), and 1/2 cup chopped nuts (if using). The flour provides structure, the salt enhances flavor, and the nuts add texture.
- Pour the dry ingredients into the bowl with the wet ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Avoid over mixing to keep the muffins light and fluffy.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full. This allows room for the muffins to rise.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sticking. Enjoy your moist and tender banana muffins!