These healthy peanut butter banana muffins were a delicious result of my Sunday baking adventures and my desire to get rid of the extra ripe bananas lurking on my counter. I just started throwing everything into a bowl and luckily for both me and you, they turned out beautifully, delicious and so moist.
Seriously, how good do these look?! What I especially love about these peanut butter banana muffins is that not only are they a healthy, nutritious snack option, but they also happen to be dairy free and gluten free, which is perfect for all of those with allergies!
Once you bake these incredibly fluffy muffins they’re guaranteed to become a staple in your home.
What you’ll need to make peanut butter banana muffins
These healthy peanut butter banana muffins are full of nutritious ingredients, pack a boost of 6g of protein per muffin and you probably already have everything you need to make them already in your pantry. Here are the ingredients you’ll need:
- Bananas: be sure to use ripe bananas that have lots of brown spots. This will help sweeten the muffins.
- Peanut butter: use a natural, drippy peanut butter that’s just peanuts + salt. You can use creamy or crunchy!
- Eggs: you’ll need two eggs in this muffin recipe.
- Sweetener: we’re using just a bit of pure maple syrup to naturally sweeten these peanut butter banana muffins. You’ll also need a little vanilla extract.
- Milk: give these muffins some additional moisture with a splash of milk. Use a dairy free milk to keep them dairy free — I like almond milk.
- Flour: we’re keeping these muffins gluten free by using gluten free oat flour (you can easily make your own!)
- Baking staples: you’ll also need some baking powder, salt and cinnamon.
- Mix-ins: I love adding mini chocolate chips to the batter + on top. To keep this recipe dairy free, I recommend using this brand of chocolate chips!
How to make your own oat flour for muffins
You can easily make your own gluten free oat flour for these peanut butter banana muffins by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. Head to our full post on how to make oat flour for all of our tips & tricks!
For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
Can I make these with a different flour?
Unfortunately, I would not recommend making these gluten free peanut butter banana muffins with a different flour other than oat flour, although I do think chickpea flour might work nicely!
If you’re looking for similar muffin recipes, check these out:
Tips for making peanut butter banana muffins
- Want to make them peanut free? If you’re looking to make these muffins peanut free, I think they’d be perfect with a drippy almond butter or cashew butter.
- Make your own oat flour: Easily make your own oat flour at home so you don’t have to blend it. It literally only takes minutes!
- Find the best peanut butter: Make sure your peanut butter (or whatever nut butter you use) is drippy and natural, meaning that the only ingredients are peanuts and/or peanuts and salt.
- Don’t skip the muffin liners: Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
- Dairy free option: If you want to keep this recipe dairy free, be sure to use dairy free chocolate chips.
- Vegan option: I haven’t tried this recipe with flax eggs, but please let me know in the comments if you do.
How to store & freeze these muffins
- To store: place these gluten free peanut butter banana muffins on the counter in an airtight container for a day, then transfer to the fridge.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More muffin recipes you’ll love
Get all of my muffin recipes here!
I hope you enjoy these healthy peanut butter banana muffins, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Healthy Peanut Butter Banana Muffins
The BEST peanut butter banana muffins that are packed with protein and peanut butter flavor. These gluten free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy free and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!
Ingredients
- Wet ingredients:
-
1
cup
mashed ripe bananas (about 3 medium ripe bananas) -
¾
cup
natural creamy or crunchy drippy peanut butter (just peanuts and salt) -
2
large eggs -
¼
cup
pure maple syrup -
2
teaspoons
vanilla extract -
1/2
tablespoon
dairy free milk of choice (I like almond milk) - Dry ingredients:
-
1
cup
gluten free oat flour* (you can make your own — see notes section) -
1
teaspoon
baking powder -
½
teaspoon
cinnamon -
¼
teaspoon
salt -
⅓
cup
mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
Instructions
-
Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
-
In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
-
Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
-
Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
Recipe Notes
If you are using unsalted peanut butter, you can make the recipe as is. No need to add more salt.
If you’re looking to make these muffins peanut free, I think they’d be perfect with a drippy almond butter or cashew butter.
Check the full post for tips, tricks & freezing instructions.
Nutrition
Servings: 12 muffins
Serving size: 1 muffin
Calories: 218kcal
Fat: 11.9g
Saturated fat: 2.4g
Carbohydrates: 24.4g
Fiber: 2.7g
Sugar: 12.3g
Protein: 6.2g
This post was originally published on January 6th, 2021, and republished on February 16th, 2023.