Banana and Peanut Muffins

  • 10MINS
  • 15MINS
  • 53KCAL

NutritionPer Serving

  • Calories53
  • Carbs7g
  • Protein2g
  • Fat1g
  • Saturates0.3g
  • Sugars1g

Banana and Peanut Muffins - Pinch of Nom Slimming Recipes

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 to know 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.

We’ve found it to be such an important meal to eat as if we don’t have something in the morning, we tend to want to snack all the way to lunch, so we’ve created these tasty Banana and Peanut Muffins so there’s no excuse to go hungry all morning!

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, or even if you fancy a mid morning pick-me-up instead of heading for the vending machine.

What diets are these Banana and Peanut Muffins suitable for?

These Banana and Peanut Muffins are suitable for vegetarians.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly are these Banana and Peanut Muffins?

  • You need to count 2 Points per portion of this Banana and Peanut Muffins recipe if you’re on WW Green. 
  • You need to count 2 Points per portion of this Banana and Peanut Muffins recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Banana and Peanut Muffins recipe if you’re on WW Purple.

Serve them with some zero Point fruit and you’ve got yourself a tasty, low Point, grab and go breakfast!

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

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?

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.

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 which is a sweetener that has the same weight and sweetness as sugar e.g. Canderel Sugarly or Natvia, NOT the finely powdered sweetener, which weighs less than sugar so you may need less of in this recipe.

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.

This post contains affiliate links: what this means

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

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

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!

Step 1

Preheat the oven to 160 degrees. In a bowl, mash the banana and whisk in the egg, yoghurt and granulated sweetener until frothy.

Step 1 pinchofnom.com Step 1 pinchofnom.com

Step 2

Fold in the oats, flour, baking powder, baking soda, P2B powder and water ensuring it is all fully mixed together.

Step 2 pinchofnom.com Step 2 pinchofnom.com

Step 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.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Cool on a wire rack and enjoy!

Banana and Peanut Muffins - Pinch of Nom Slimming RecipesWhat should you serve with these 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!)

How do you know when these 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.

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 these 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 these 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

These slimming friendly Banana and Peanut Muffins are a perfect breakfast for calorie counting or plans like Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    15 MINS
  • KCals 53
  • Carbs 7G
WW Points
  • 2 Green
  • 2 Blue
  • 1 Purple

Ingredients

  • 50 g oats
  • 50 g wholemeal self-raising flour
  • 3 eggs
  • 1 banana
  • 3 tbsp fat free Greek yogurt
  • 3 tbsp water
  • 3 tbsp granulated sweetener
  • 2 tbsp P2B powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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!

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  • 88KCal

46 comments

See what others have to say

BEESunday 5th July 2020

Hi I’ve just tried to make the banana and peanut muffins. I must have done something wrong though. Although the skewer came out clean, they wouldn’t turn golden, and hardly rose at all. Mine also stuck to the cases. I triple checked all my ingredients and followed the instructions to the letter.
My husband is all for putting them straight into the bin!

Reply

    HollyMonday 6th July 2020

    Hey Bee, it can be something as simple as your oven, we use a fan assisted oven for all of our recipes so check to see if you can change any settings. As for the rising you may have over-mixed the mixture so in step 1 use an electric mixer but then for step 3 swap to a wooden spoon or spatular to gently fold in the oats and other ingredients. I’ve found that if you leave the muffins to cool in the muffin tin for a few minutes just so you don’t burn your hands and then remove them from the muffin tin and leave them to cool completely on the wire wrack this should stop the paper cases from sticking and they peel right off. Hope that helps!

    Reply

Janet UnderwoodMonday 29th June 2020

Hi, I made the banan and peanut muffins for a girlie get together. Unfortunately I think something went wrong.
I used self-raising flour rather than wholemeal and ground the oats. I baked them for 15 minutes. They were golden to dark on top and on testing skewer was clean.. They were lovely and sponge and springing. However they were stuck to the muffin cases and I couldn’t turn them out. On looking at the mixture on the pictures the mix I made seemed wetter than that in the pictures. I would really like to make them again so any ideas what went wrong? With thanks Janet

Reply

    HollyTuesday 30th June 2020

    Hey Janet, did you allow the muffins to cool completely? I’ve found that if you leave them to cool in the muffin tin for a few minutes just so you don’t burn your hands and then remove them from the muffin tin and leave them to cool completely on the wire wrack this should stop the paper cases from sticking and they peel right off. You could also try some of the re-useable silicone muffin cases rather than the paper ones. Hope that helps!

    Reply

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