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.
They were delicious, and I will definitely make again! The only issue I had was with the amount of batter. I had some left. I wasn’t sure how much, so I thought I’d better just do another tray. Turned out to be 4 muffins worth. I just topped off three instead of making 4. They turned out a good size. As for the other 8 I made though, they had plenty of room left to fill in their cups after they finished baking (1/4 – 1/3 of room left). I thought I had a standard size cookie scooper but maybe not. I used generous, overflowing scoops too. Are they supposed to be smaller muffins that don’t fill up their cups? Is it normal to have that much batter left over? Would I be better off using three scoops per muffin instead of two with this scooper?
I replaced the chocolate chips by dried cranberries. Honestly they were delicious ! One of the best muffins I ever had: super moist, not chewy and really tasty 😀
Yay!! I’m soo happy you enjoyed! Thanks Sarah! 🙂
I made these, perfectly delicious! Can you share the nutritional info.? Thanks!
These are delicious! How long do you cook them for your ‘undercooked’?
You can test with a toothpick — if it comes out with moist crumbs, they’re perfect! 🙂 Enjoy!
These are so yummy!
I’m just getting ready to make these again (it’s becoming a weekly tradition). I double the recipe as I usually have 3 bananas I need to use up and having slightly more than double the amount of banana has not been an issue. But the chocolate chips I double again cause I love chocolate. I also make mini muffins and they cook for about 10 minutes and come out perfect.
So a happy accident I discovered is that one night after I made a pizza and had turned the oven off (I have a large pizza stone on the bottom rack that I never take out) I put a couple muffins on a piece of parchment and put them on the pizza stone to warm them up. Well I kinda forgot about them til like 10 or 15 minutes later and the radiant heat was just enough to give the outer part of the muffins an awesome sweet,, chewy crust and the chocolate chips kinda pooled into the center of the muffin and they were incredible. After that, whenever I am finished cooking something in the oven and have turned it off, I throw a couple muffins in and they are just the best thing ever.
Eric, i’m so glad to hear this! Also this oven discovery is AMAZING! You’re a genius! Hope you continue to enjoy 🙂
Absolutely loved making this recipe!! I love even more that it’s FODMAP friendly 🙂 just wondering, is there a reason I can’t use muffin liners next time? It’s so much easier in terms of no washing up!!
So happy to hear that; thanks so much for the comment Chantelle! 🙂 Unfortunately these muffins tend to stick to the liners and don’t come off as well which is why I recommend not using them; if you have silicone muffin tins though those may work!
I had just seen this recipe and changed a few things. I changed the flour to GF flour and it was amazing!
So happy to hear you enjoyed these!
These are simply AMAZING. I just made a fresh batch of them. I substituted brown sugar for coconut sugar instead and added 2 big dollops of non fat-free Greek yogurt. So moist and airy… and AMAZING!
So happy to hear these were a hit! 🙂 Thanks for the comment Victor!
I made these last night…so good! You’d never believe there’s no oil or butter if you didn’t make them yourself! I used mini chocolate chips and baked them in mini muffin tins (cut bake time to 10-11 minutes). This recipe is going onto my “favorites” board…thanks!!!
I’m so thrilled this recipe made it on your favorites board 🙂 Thanks so much for trying these Tracy!
SO good. I also doubled the batch because they sounded so good and I’m so glad I did. Also only used 2 tablespoons of brown sugar for the doubled recipe. Love them!