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Peanut Butter Banana Muffins

Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Breakfast, Snack, Sweets
Servings 15 servings
Calories 195 kcal


  • 4 medium over-ripe bananas, or 3-large
  • 2 teaspoons vanilla extract
  • 1 large egg, at room temperature, or flax egg (see note)
  • 1/3 cup almond milk, or milk of choice
  • 1/4 cup maple syrup
  • 1/2 cup plain Icelandic Provisions skyr
  • 1/2 cup peanut butter
  • cup gluten-free flour blend, or white whole wheat flour (see note)
  • 1/3 cup ground flaxseed
  • teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup coconut oil, grass-fed butter can also be used


  • Preheat oven to 375° F.
  • In a medium mixing bowl, mash bananas with a fork and add vanilla extract, egg, milk, maple syrup, and Skyr. Mix together with a whisk, and stir in the peanut butter. Combine with a spatula until smooth and thick, and set aside.
  • In a large bowl combine flour, flaxseed, baking powder, baking soda, cinnamon and salt using a clean whisk. When mixed completely, cut in coconut oil.
  • With a clean spatula, fold in the wet banana-egg mixture into the dry flour mixture. Try not to over mix the muffin batter or your muffins will have a drier texture. Mix until no flour pockets remain. 
  • Line a muffin tin with muffin liners. For uniform scoops, use an ice-cream scoop to spoon batter into prepared muffin cups. Bake for 15-16 minutes until a toothpick comes out clean. Let cool before serving.


Flax egg: 1 tablespoon ground flax + 3 tablespoons water mixed in a small bowl   and let sit for 15 minutes.
Nutrient Analysis:
Serving size: 1 muffin Calories: 195 calories, Fat: 10 grams, Saturated fat: 4 grams, Carbohydrates: 25 grams, Sugar: 8.5 grams, Sodium: 220 milligrams, Fiber: 3 grams, Protein: 5.5 grams, Cholesterol: 13 milligrams
Keyword Dairy-Free, Gluten-Free, Vegetarian