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
- Preheat oven and grease muffin tin.
- Mash banana and mix with peanut butter, honey, vanilla, brown sugar, and egg.
- Blend oats to make oat flour.
- Add salt, baking soda, baking powder, oat flour, oats, and chocolate chips to the mixture.
- Scoop into muffin tin and bake until set.
- Cool in tin, then transfer to a rack. Enjoy!
Quick Tip
A good muffin tin makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with these muffins not releasing well.
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
Peanut Butter-Banana Muffins
These Peanut Butter-Banana Muffins are gluten-free, nutritious, and packed with flavor—all without oil, butter, or refined white flour!
Equipment
- Muffin pan with 8 cavities
- Blender or food processor
Ingredients
- 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.
Hi Chelsea – this is the first time I’ve made the effort to leave a comment on a blog, because I’m so impressed! I’ve made these muffins a few times now (and your amazing lemon and chia seed muffins too) and can’t believe they’re butter, oil and flour free! I’ve tried a lot of gf and ‘healthy’ bakes out here in London and these are the best by far. I worked out the stats too and am so pleased!
Thank you so much for your recipes 🙂 please keep up the great work!
Awe this made my day! I’m so thrilled you’ve been enjoying the healthy muffin options on my site! I’m really happy about that 🙂 Thank you Kate!
Love that these are flourless and so healthy! My mom is trying to eat gluten free so with gluten free oats, this is perfect!
I have made these muffins for the past 12months. It’s so reassuring to have a freshly made batch in the fridge.i eat these muffins every single day. Moist peanut butter banana choc chip ! What’s not to like !
Oh this totally makes my day!! Such a great thing to hear!! Thanks for your comment Lynette 🙂
I made a double batch to freeze and didn’t have enough peanut butter so I used some Reeses chocolate peanut butter spread instead and it turned out amazing!
Ooo that sounds amazing!! So glad you enjoyed these; thanks for the comment 🙂
I’ve made this recipe twice now… once with banana and once with apple sauce and crunchy peanut butter (accidentally bought crunchy instead of smooth); both turned out great! I’m not a baker by any means – most of my attempts are hit or miss at best – but this recipe is foolproof. Thank you so much for such a tasty, healthy and easy recipe! : )
Oh this is SO great to hear!! So glad you’ve been able to switch it up and make some yummy muffins! Thanks for the comment 🙂
Just made these and I’m in heaven. My boyfriend will no doubt probably eat all of them within two days (one day if I let him haha).
I used crunchy peanut butter instead as well and it worked well, added a nice crunch to them! i didn’t have any chocolate chips but had a giant bar of dark chocolate so I chopped that into chunky pieces and they worked too. I totally forgot these are considered “skinny.” They taste so decadent!!!
Haha so great to hear! I’m so glad you enjoyed these 🙂 And thanks for taking the time to leave a comment! I need to try these with crunchy peanut butter next time!
I was looking for a peanut-choco recipe and I cane across this one! Boy, I am so glad i did, cause these muffins are soooo good! I didn’t have any honey or agave, so i put 1tb spoon of maple syrup (i had only that much:)) and I also put 1 teaspoon of cinnamon (i just can not live without it, what can i do?!:)). Oh, and the last thing: we europeans struggle a lot with american metric system, so maybe i didn’t use the exact amounts of oats and oat flour, but in the end it all turnerd out very well! So thank you for the recipe! I’m dure i’ll make these muffins often! Ciao from Italy!
It look very attractive and appetizing. They would be perfect for the kids and me too! I’ll follow and try to do it at the weekend. Thanks for your guide
These look yummy! I’m making them next week!
Did you use unsweetened peanut butter? Could I use tahini instead?
I just used regular peanut butter. I have never tried tahini in these so I can’t say if they would work or not but I do think the flavor would be off.
do you have nutrition facts for these?
Here you are 🙂
Skinny Peanut Butter and Banana Muffin
Nutrition Facts
Serving Size 1 Recipe total Servings 9
Calories 227
Total Fat 10.69 g
Saturated Fat 3.78g
Monosaturated Fat 5.09g
Polysaturated Fat 1.81g
Total Carbohydrate 24.6 g
Fiber 3.4 g
Sugar 11.1 g
Protein 7 g
Cholesterol 23.65 mg
Calcium 32 mg
Iron 1.32 mg
Potassium 264 mg
Sodium 212 mg
Zinc 1 mg
Thiamin 0.06 mg
Riboflavin 0.07 mg
Niacin 1.65 mg
Vitamin B6 0.15 mg
Vitamin C 1.1 mg
Vitamin B12 0.07 Ug
Vitamin A 46 IU
Vitamin E 1.39 mg
Vitamin D 0.1 Ug
Vitamin K 0.6 Ug
Points 5
Points Plus 6
*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.
Hi there, is that 227 calories for 9 muffins? 🙂