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low FODMAP Peanut Butter Banana Muffins on a gray plate

FODMAP IT!™ Peanut Butter Banana Muffins

It doesn't get much better than a combo of peanut butter and bananas! We've joined them in an easy, tender muffin. These freeze very well, too.

Low FODMAP Serving Size Info: Makes 12 muffins; serving size 1 muffin

Course: Breakfast, brunch, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 12 muffins
Calories: 274 kcal
Author: Dédé Wilson

Ingredients:

  • 2 ¼ cups (326 g) low FODMAP gluten-free all-purposes flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup (134 g) no-stir style peanut butter, or natural peanut butter, creamy or chunky
  • ¾ cup (160 g) firmly packed light brown sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1 ½ cups (360 ml) low FODMAP, lactose-free “buttermilk”
  • 2 medium firm but ripe bananas
  • ¼ cup (40 g) roasted peanuts, chopped

Preparation:

  1. Position rack in the center of your oven. Preheat to 400° F/200°C. Coat the insides and the tops of 12 standard sized muffin tins with nonstick spray; set aside.
  2. Whisk the flour, baking soda and salt together in a bowl and set aside.
  3. Cream the peanut butter and brown sugar in a large bowl with an electric mixer until smooth and creamy, about 2 minutes. Beat in vanilla, then beat in eggs one at a time, until incorporated. Scrape down bowl as needed.
  4. Alternately add the dry mixture and the “buttermilk” to the peanut butter mixture, beating gently, just until incorporated. Peel the bananas. Slice one-and-a-half of the bananas directly into the batter, making the slices about 1/8-inch (3 mm) thick. Fold them into the batter.
  5. Scoop batter into muffins tins - we use an ice cream scoop - dividing equally. Slice the remaining half a banana and place slices on top of each muffin, then sprinkle the chopped peanuts on each muffin, also dividing equally.
  6. Bake for about 18 to 22 minutes. A toothpick should test clean when inserted in center; the tops will spring back when gently pressed.

  7. Cool pan(s) on rack for 5 minutes, then turn out and cool further on rack. Muffins are ready to eat warm, or cool completely and store in an airtight container at room temperature for up to 3 days. You can also freeze for up to a month in a heavy-duty zip-top bag.

Notes:

Tips

  • I do not like to freeze many baked goods, but these actually freeze quite well. After they cool you can place in a heavy zip-top bag and freeze, making it easy to take out one at a time.
Nutrition Facts
FODMAP IT!™ Peanut Butter Banana Muffins
Amount Per Serving
Calories 274 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 243mg10%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 17g19%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.