Peanut Butter Banana Blueberry Muffins

Pro tips

• Mash bananas until mostly smooth but with small lumps—this creates better texture than a puree and helps hold the batter together.
• Don't overmix the batter. Stir until ingredients are just combined; overmixing can make muffins dense or tough.
• Fold blueberries in gently at the end to prevent them from breaking and staining the batter.
• Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs—don't overbake, as these muffins can dry out quickly without added fat or moisture.

Substitutions

• Almond butter → peanut butter (use 1:1 ratio; flavor will be milder)
• Blueberries → raspberries or diced strawberries (fold in gently to avoid crushing)
• Eggs → 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, let sit 5 minutes) for vegan version, though texture will be slightly less fluffy

Storage & make-ahead

Store cooled muffins in an airtight container at room temperature for 3 days, refrigerate for up to 5 days, or freeze for up to 2 months; reheat in a 350°F oven for 5-7 minutes.

Equipment

Muffin tin · Muffin liners (optional but recommended)

Can I make these muffins without blueberries?

Yes. You can omit blueberries or substitute with chocolate chips, chopped nuts, or diced apple. The muffins will still bake evenly.

Are these muffins gluten-free?

Yes, if made without added flour. This recipe relies on bananas, peanut butter, and eggs as the binding structure, making it naturally gluten-free.

How ripe should the bananas be?

Use very ripe bananas with brown spots. They're sweeter, moister, and blend more smoothly into the batter.

Can I use natural or powdered peanut butter?

Creamy peanut butter works best for texture. Powdered peanut butter will produce a drier muffin; if using it, add an extra egg or 2 tablespoons of liquid.

How long do these muffins stay fresh?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to 2 months.