How Do You Store Peanut Butter Banana Mini Muffins?

Because these 3-Ingredient Peanut Butter Banana Mini Muffins are made with ripe banana, egg, and peanut butter, I recommend storing them in an airtight container in the refrigerator. They'll stay fresh for approximately 3–4 days when properly refrigerated. For the best flavor and texture, let them sit at room temperature for a few minutes before enjoying, or warm them briefly in the microwave. Storage Tip: Allow your mini muffins to cool completely before placing them in a container to prevent excess moisture from building up.

Can You Freeze 3-Ingredient Peanut Butter Banana Mini Muffins?

Absolutely! These easy flourless peanut butter banana mini muffins are great for making ahead and freezing. To freeze, allow the muffins to cool completely, then arrange them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or airtight container. For the best quality, enjoy your frozen mini muffins within 2 months . When you're ready for a quick breakfast or snack, simply thaw a few muffins overnight in the refrigerator. Freezer Tip: If you plan to freeze your muffins, I recommend adding the optional melted peanut butter drizzle after thawing for the best appearance and texture.

Why Are My Flourless Peanut Butter Banana Muffins Soft or Slightly Dense?

Unlike traditional muffins, these 3-ingredient banana peanut butter muffins don't contain flour or baking powder, so they naturally have a softer, moister, slightly denser texture. The egg helps the muffins puff up while baking, but they may settle a little as they cool. That's completely normal! For the best results, use approximately ½ cup of mashed banana, avoid overbaking, and allow the muffins to cool before removing them from the pan. Helpful Tip: A silicone mini muffin pan or mini muffin liners can make removing these delicate flourless muffins much easier!

3-Ingredient Peanut Butter Banana Mini Muffins (No Flour!)

Name: 3-Ingredient Peanut Butter Banana Mini Muffins (No Flour!)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 very ripe medium banana, mashed • 1 large egg • 1/4 cup creamy peanut butter

Description

These 3-Ingredient Peanut Butter Banana Mini Muffins are soft, moist, and deliciously easy to make! Made with just one ripe banana, one egg, and creamy peanut butter, these flourless mini muffins require no added sugar in the batter and are ready in about 20 minutes, plus cooling time. Each bite-sized muffin is just 1 Weight Watchers Point, based on my WW calculation, making them perfect for breakfast, snacking, or a healthier sweet treat. This easy small-batch recipe makes 12 mini muffins, and an optional peanut butter drizzle makes them even more irresistible!

Ingredients

1 very ripe medium banana, mashed

• 1 large egg

• 1/4 cup creamy peanut butter

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Instructions

1. Preheat oven to 350°F. Lightly grease 12 wells of a mini muffin pan.

2. Mash banana thoroughly in a mixing bowl until nearly smooth.

3. Whisk in egg, then peanut butter, until the batter is uniform.

4. Spoon batter into prepared wells, filling each about 3/4 full.

5. Bake 12-15 minutes, until the centers look set and a toothpick comes out without wet batter.

6. Cool in the pan for 5 minutes, then carefully transfer to a wire rack. Let cool further before serving.

7: Optional - Drizzle with melted peanut butter.

Notes

Prevent Sticking: These flourless mini muffins are delicate and may stick to the pan, even when sprayed with nonstick cooking spray. I recommend using mini muffin liners or a silicone mini muffin pan for easier removal.
Let Them Cool: Allow the muffins to cool and firm up before removing them from the pan to prevent breaking.
Use a Very Ripe Banana: A banana with plenty of brown spots adds natural sweetness and moisture. Aim for approximately ½ cup mashed banana.
Double the Recipe: Trust me, 12 mini muffins disappear quickly! My husband ate the entire batch! 😂 To make 24 mini muffins, use 2 ripe bananas, 2 eggs, and ½ cup creamy peanut butter.
Optional Peanut Butter Drizzle: Warm a little creamy peanut butter until pourable and drizzle over the cooled muffins for extra flavor.
Storage: Store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze cooled muffins in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator.
Weight Watchers Points: I calculated these muffins in my WW app at 1 Point per mini muffin, based on 12 servings. Points may vary depending on your peanut butter brand and whether you add the optional drizzle. Always check your own WW Recipe Builder.

Prep Time: 5 Minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 47
Sugar: 1.8 g
Sodium: 28.9 mg
Fat: 3.2 g
Carbohydrates: 3.5 g
Protein: 1.8 g
Cholesterol: 15.5 mg