Banana and Peanut Muffins

These slimming friendly Banana and Peanut Muffins are a perfect breakfast for calorie counting or plans like Weight Watchers!

Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Breakfast is an easy meal to miss, especially when you’re on the go, getting ready for work, getting the kids up or working shifts.

I’ve found it to be such an important meal to eat as if I don’t have something in the morning, I tend to want to snack all the way to lunch.

These muffins can be eaten on the go or served with some fruit and yoghurt. You can make them in advance to save yourself time in the morning!

If you are a fan of these muffins, we have some other slimming friendly baking ideas you might want to try!

How many Calories are in Banana and Peanut Muffins?

These muffins are not just good for brekkie but also make a fab treat with a cuppa – and at just 53 calories each they’re not costly for your daily allowance either!

What diets are Banana and Peanut Muffins suitable for?

These Banana and Peanut Muffins are suitable for vegetarians.

Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

They contain flour and yogurt so are not suitable for anyone following a gluten free or dairy free diet.

How Weight Watchers friendly are these Banana and Peanut Muffins?

These muffins are only 2 Points each! Serve them with some zero Point fruit and you’ve got yourself a tasty, low Point, grab and go breakfast!

How to Make Banana and Peanut Muffins

Making these muffins is pretty easy! Here’s a summary; 

  • Preheat the oven to 160°C. Mash the banana and whisk in the egg, yoghurt and granulated sweetener until frothy.
  • Fold in the oats, flour, baking powder, baking soda, P2B powder and water ensuring it is all fully mixed together.
  • Line muffin tins with 16 paper cases and spoon in the mixture to eat one. Sprinkle a little cinnamon over each cake and bake for 15 minutes until golden and cooked through.
  • Cool on a wire rack and enjoy!

What should you should serve with Banana and Peanut Muffins?

You can enjoy these on their own or serve with one of the suggestions below;

  • Natural Yoghurt and Berries
  • Sliced Banana and a drizzle of honey
  • A cup of tea or coffee
  • Nutella  or Choc Shot drizzled on top
  • A scoop of low fat vanilla ice cream (for dessert rather than breakfast!)

Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

Do you need any special ingredients to make Banana and Peanut Muffins?

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Firstly, you will need some Peanut Butter Powder.

Peanut Butter Powder is a fantastic ingredient that means you can enjoy recipes like these muffins or Satay Chicken without ruining your weight loss goals. But what is it, and where can you get it?

Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

It is made by pressing out most of the natural oils from roasted peanuts and then grinding the nuts into a fine powder. The result is a powdered peanut product that retains all the flavour with far less of the fat and calories.

There are a variety of brands depending where you buy from. Stockists of Peanut Butter Powder include Asda, Holland & Barrett, Lakeland and some Aldi stores.

If you’re struggling to find it in your local supermarket you can pick some up on Amazon here.

Some people have also used a powdered Peanut Butter Drink like Peanut Hottie. It will work, but check the nutritional information as it varies from the powdered peanut butter powders above. 

Secondly you will need some granulated sweetener.

When people see sweetener in the ingredients list, it generally conjures up images of the feather light powdery stuff that leaves a bad taste in your mouth. But fear not, things have come on a long way!

In our recipes, f you see ‘granulated sweetener’ you are looking for something that has the same weight and sweetness as sugar. 

There are a few different options for granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

 

If you are struggling to find it in your supermarket, there’s lots of options for sweetener available on Amazon.

If you do chose to use a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

And of course, you can always substitute for sugar! Keep in mind this will effect the calories so check how this fits into whatever weight loss plan you are following.

How do you know when Banana and Peanut Muffins are cooked?

Once the muffins look golden, you can poke with a skewer to check they are cooked through. If the skewer comes out dry you know they are done.

Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

Try not to open the oven to check them until they look ready as this will effect the heat in the temperature, and potentially the rise.

They will take around 15 minutes in the oven (160°C) to cook.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Banana and Peanut Muffins in the fridge?

You can keep these muffins in a cake tin or in the fridge after they have cooled for 3 days or so.

Can I freeze Banana and Peanut Muffins?

Yes you can!  They can be made and frozen once cooled, just get out of the freezer the night before you want to eat them and make sure they’re thoroughly defrosted before eating.

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Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

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Banana and Peanut Muffins | Slimming & Weight Watchers Friendly

Votes: 53
Rating: 3.74
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Servings

Prep Time

Cooking Time

muffin 10 minutes 15 minutes

Calories

WW

Carbs

53kcal 2

Smart Points (Flex/Freestyle)

Coming Soon

Per muffin Per muffin Per muffin
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INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 160 degrees. In a bowl, mash the banana and whisk in the egg, yoghurt and granulated sweetener until frothy.
  2. Fold in the oats, flour, baking powder, baking soda, P2B powder and water ensuring it is all fully mixed together.
  3. Line muffin tins with 16 paper cases and spoon in the mixture to eat one. Sprinkle a little cinnamon over each cake and bake for 15 minutes until golden and cooked through.
  4. Cool on a wire rack and enjoy!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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32 Comments
  1. I’d like to make this today, but only have plain or strong white flour in the cupboard. Could I use either of those instead?

  2. Hi
    Any idea where to get the PB2 from? Have never seen or heard of this – but then again have never seen it in a recipe before!
    Thanks

  3. These are lovely but I find they stick to the paper cases, do yours, should I spray them with frylight before filling?

  4. Does anyone know how long these last I made 8 yesterday and and they are delicious but not sure how soon I need to freeze them

  5. Hi, when you say whisk til frothy, do you use an electric whisk or with a fork? I’m not good at this folding in thing lol

  6. I made these and the texture wasn’t very nice…I didn’t put the baking soda in so I’m guessing that was the cause! Tasted nice though!

  7. Hi there. I thought I finally had all the ingredients for these but I only have eat free natural yoghurt not Greek. Is that ok please?

  8. Hi if the banana isn’t used will it effect the fluffiness of the muffin or can I swap in something else as I’m allergic to bananas. Thanks

  9. Hi,

    Thanks for the recipe. I can’t wait to try. I only have wholemeal flour, and not wholemeal self-raising flour. Can you tell me how I can adjust it?

  10. I’m attempting to bake these today but don’t like peanut butter. Is there anything else I could use instead like nuts or another fruit alongside the banana? Thanks 🙂

  11. Hello – these look fab I’m going to make tonight. I have Sukrin 1 but not the gold – does this matter? Thank you 🙂

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