Peanut butter and banana muffins

The sweetness of these muffins from the ripe bananas and the peanut butter makes a delicious combo. You can also use crunchy peanut butter if you and your tot prefer a crunchy texture, but you may want to stick to smooth version for young babies to avoid the risk of choking.


  • 1 cup bananas, ripe (about 2 to 3 bananas)
  • ⅓ cup full fat milk
  • ⅓ cup smooth peanut butter
  • 1 and ¼ cups almond flour
  • 1 tsp baking soda (or 3 tsp baking powder)
  • ½ tsp cinnamon
  • 3 tbsp seeds e.g. flaxseed, chia seeds, poppy seeds, sesame seeds, or a bit of everything
  • a pinch of salt
  • 1 tsp vanilla extract
  • 1 and ½ tbsp coconut oil melted at room temperature


  1. Preheat the oven to 175 degrees Celcius and line a muffin tin with muffin cases.
  2. In a large bowl, combine all of the wet ingredients until smooth and creamy throughout.
  3. In a separate mixing bowl, mix together the dry ingredients.
  4. Add the dry ingredients into the wet ingredients, and mix until incorporated and smooth. If the consistency is too thick, add 1 tbsp of milk until it reaches a thick but pourable consistency.
  5. Pour batter evenly into the 9 liners, filling about ¾ cup way up.
  6. Bake for 18-22 minutes. A knife should come out clean (with a few small crumbs) from the centre of the muffin.


  • You can add a handful of chopped almonds and/or raisins if you wish.
  • Keeps in an air tight container for a few days.