Go Back

Peanut Butter Banana Muffins Under 100 Calories - Light, Easy, and Flavor-Packed

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 large very ripe bananas (about 1 cup mashed)
  • 1/3 cup powdered peanut butter (like PB2), or 2 tablespoons natural creamy peanut butter
  • 1/3 cup plain nonfat Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons light brown sugar (or coconut sugar)
  • 1/2 cup quick oats (or old-fashioned oats pulsed a few times)
  • 1/2 cup white whole wheat flour (or regular whole wheat pastry flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsweetened almond milk (or skim milk), as needed
  • Optional add-ins: 2 tablespoons mini chocolate chips, a pinch of cinnamon, or chopped peanuts for a little crunch

Method
 

  1. Prep the oven and pan: Heat oven to 350°F (175°C). Line a mini muffin pan with liners or lightly coat with nonstick spray. You can also use a standard muffin pan and fill cups about half full.
  2. Mash the bananas: In a large bowl, mash bananas until mostly smooth. A few small lumps are fine.
  3. Whisk in wet ingredients: Add powdered peanut butter (or regular peanut butter), Greek yogurt, egg, vanilla, and brown sugar. Whisk until well combined and glossy.
  4. Add dry ingredients: Sprinkle oats, flour, baking powder, baking soda, and salt over the bowl. Stir gently with a spatula until just combined. If the batter seems too thick, stir in almond milk 1 tablespoon at a time. It should be scoopable, not runny.
  5. Fold in extras: If using mini chocolate chips or cinnamon, fold them in now. Avoid overmixing.
  6. Fill the pan: Divide the batter evenly among the cups. For minis, fill nearly to the top. For small standard muffins, fill about halfway.
  7. Bake: Bake mini muffins for 10–12 minutes or standard small muffins for 14–16 minutes, until the tops spring back and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely. This helps them set and stay tender.