Since I changed my lifestyle one of my ultimate go to recipes has been these peanut butter banana power muffins. They're a great grab and go snack to help fill you up in the morning and give a boost of energy before a workout.  With seven simple ingredients, they take no time to mix, bake, and devour.

Prep time: 5 min | Bake time: 18 min | Yields: 12 muffins


  • 2 ripe bananas (bananas staring to brown are perfect)
  • 3 whole large eggs*
  • 1 cup peanut butter (however, any nut butter will work)
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar (lemon juice can be used as a substitute)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

*To make these muffins vegan, use flaxseed as an egg replacement. Simply mix 1 tablespoon of raw flaxseed meal and 2.5 tablespoons of water (for each egg) and allow to rest for 5 minutes before using.

Variations: Top batter with dark chocolate or chopped nuts for a little more pizzazz!

Method of Preparation:

  1. Preheat oven to 350F
  2. Line your standard sized muffin tray with liners
  3. Measure all of your ingredients into a blender, making sure to put the lid on
  4. Blend ingredients together until smooth
  5. Pour batter into prepared liners
  6. Bake for 18-20 min or until a skewer can be removed cleanly
  7. Cool and enjoy!
  8. Refrigerate in an air tight container. Lasts for up to 5 days

*Note: When the muffins are removed from the oven they will sink. Since there is no flour the muffins lack structure, which causes them to deflate a little.*

Published by Tatiana Azan