Peanut Butter Banana Muffins

Peanut Butter Banana Muffins, made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded!

Peanut Butter Banana Muffins

After receiving such a positive reception for my Chocolate Peanut Butter Muffins, I wanted to share a non-chocolate version featuring bananas. While there are numerous banana treats on this site, both healthy and indulgent, these muffins are the first to irresistibly combine bananas and peanut butter.

If you’re a fan of bananas, peanut butter, oats, and dark chocolate, you’ll love these muffins!

Ingredients In Peanut Butter Banana Muffins

• Overripe Banana: Contributes natural sweetness and moisture, resulting in soft textured muffins.
• Creamy Peanut Butter: Adds richness and flavor, and helps in binding the ingredients.
• Honey & Light Brown Sugar: These sweeteners improve the flavor and contribute to a moist texture.
• Vanilla Extract: Provides a subtle fragrance and enhances the overall flavor.
• Egg: Acts as a binder, giving structure and stability to the muffins.
• Salt: Balances the sweetness and enhances the overall flavor.
• Baking Soda & Baking Powder: Serve as leavening agents, helping the muffins rise and become fluffy.
• Oat Flour: Made from blended oats, it gives the muffins a hearty texture and serves as a gluten-free flour alternative.
• Old-Fashioned Oats: Adds texture and a chewy bite.
• Dark Chocolate Chips: Provide sweet, chocolatey bursts in each muffin.

How To Make Peanut Butter Banana Muffins

1. Preheat oven and grease muffin tin.
2. Mash banana and mix with peanut butter, honey, vanilla, brown sugar, and egg.
3. Blend oats to make oat flour.
4. Add salt, baking soda, baking powder, oat flour, oats, and chocolate chips to the mixture.
5. Scoop into muffin tin and bake until set.
6. Cool in tin, then transfer to a rack. Enjoy!

Tips For Success

• Use very ripe bananas for sweeter muffins.
• Mash bananas thoroughly for a smooth texture. Use extra bananas in this Healthy Banana Cake Recipe.
• Grease the muffin tin well; avoid liners as the batter sticks.
• Add extra chocolate chips on top for appearance and flavor.
• Tip for Storage: Store muffins in an airtight container to keep them fresh.
• Freezer Tip: Freeze muffins in a sealed container or bag. Thaw at room temperature or microwave briefly for a quick treat.

More Nutritious Snacks

• Healthy Breakfast Cookies
• Healthy Pumpkin Bread
• Almond Granola
• Healthy Banana Bread
• Chocolate Granola Bar

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5 from 42 votes

Peanut Butter-Banana Muffins

By Chelsea Lords

These Peanut Butter-Banana Muffins are gluten-free, nutritious, and packed with flavor—all without oil, butter, or refined white flour!

Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 8 muffins

Equipment

• Muffin pan with 8 cavities
• Blender or food processor

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray
• ▢ 1/2 cup overripe banana 1 medium
• ▢ 1/2 cup creamy peanut butter
• ▢ 2 tablespoons honey
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup light brown sugar lightly packed, see note 1
• ▢ 1 large egg
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon baking powder
• ▢ 1/3 cup + 1 tablespoons oat flour old-fashioned oats that have been blended in the blender
• ▢ 1/3 cup old-fashioned oats see note 2
• ▢ 1/3 cup dark chocolate chips can sub milk or semi-sweet chocolate chips

Instructions 

• Preheat oven to 350°F. Generously spray 8 cavities with cooking spray. Do not use muffin liners; these muffins stick to the liners.
• Remove the banana peel and mash well with a fork. Measure the banana after it has been thoroughly mashed.
• In a large bowl, mix together the mashed banana, peanut butter (do not warm up), honey, vanilla extract, brown sugar, and egg. Mix until thoroughly combined.
• To make the oat flour, pulse oats in a blender or food processor until they have a flour-like consistency. Make sure to measure the oat flour after blending and not before.
• To the bowl with the wet ingredients, add the salt, baking soda, baking powder, oat flour, old-fashioned oats, and dark chocolate chips. Mix until thoroughly combined.
• Using a cookie scoop, scoop 2 full scoops of the dough into each muffin cavity, filling 8 cavities. Bake at 350℉ for 15–18 minutes or until lightly browned along the edges and no longer gooey or wet-looking on top. Watch carefully so they don’t burn and end up less flavorful and crumbly.
• Let cool for 3–5 minutes in the muffin pan, then use the tines of a fork to gently coax the muffins out of the tin. Transfer to a wire cooling rack to allow the muffins to finish cooling.

Video

Recipe Notes

Note 1: If you like your muffins sweeter, increase brown sugar by 1–2 tablespoons. Depending on your preference, start with 4 tablespoons and go up to 6.

Note 2: Make sure oats are certified gluten-free to have a gluten-free muffin.

Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for longer storage.

Nutrition

Serving: 1muffin | Calories: 292kcal | Carbohydrates: 38g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 299mg | Fiber: 3g | Sugar: 18g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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