These Clean Eating Peanut Butter Banana Muffins make the perfect healthy breakfast recipe, snack, or even sweet treat after dinner! They’re super easy to make and are paleo friendly, clean eating approved, and simply a snack you don’t have to feel guilty about.
MUFFINS. My mom used to make us muffins every single day when we were in elementary school. Isn’t that something?
Besides the delicious Toaster Strudel, it was the only breakfast I would eat growing up. So muffins every day it was. Blueberry, cinnamon, banana … and the list goes on! This is one obsession I never grew out of.
These Clean Eating Peanut Butter Banana Muffins are great because they don’t require flour, unnatural sugars, or oil! You can substitute almond butter in these if you don’t have peanut butter (I’ve made them both ways) and they’ll still turn out great.
It’s a clean eating breakfast recipe that everyone will love – picky eaters included. The sweetness of overripe bananas gives these enough sugar to taste amazing, without being bad for you! Coconut flour is used to keep these on the low-carb and paleo-friendly side, so no matter what diet you’re on, you’ve got to try these.
Not to mention peanut butter and banana is a flavor combination that simply can’t be bad. Even if you tried.
Making these Clean Eating Peanut Butter Banana Muffins is as easy as mixing the batter together, pouring it in a muffin tin, and baking!
Adapted from He and She Eat Clean
Save RecipeIngredients
- 4 ripe bananas, peeled
- 4 eggs
- 1/2 cup coconut flour
- 1/2 cup smooth natural peanut butter or almond butter (melt it in the microwave for 30 seconds for easy mixing)
- 3 tablespoons unsweetened applesauce
- 1 tablespoon coconut oil, melted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mash banana with a fork (or you can use an electric mixer). Add the rest of the ingredients and stir until they're all combined.
- Spray a muffin tin with non-stick spray. Spoon batter into each cup, about 3/4 full.
- Bake for 30-35 minutes, until golden brown on top and a fork inserted in the center comes out clean. Let cool, transfer to a wire rack, then let cool completely. Enjoy!
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