These healthy peanut butter banana muffins are packed with protein and bursting with peanut butter flavor! They’re gluten-free, naturally sweetened with pure maple syrup, and dairy-free, making them a perfect on-the-go breakfast or snack. Try adding mini chocolate chips for an extra treat!
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Why You’ll Love These Muffins
These peanut butter banana muffins are soft, moist, and full of wholesome ingredients. Whether you need a nutritious snack or a quick breakfast, these muffins will become a staple in your home. Plus, they are naturally gluten-free and dairy-free, making them perfect for anyone with dietary restrictions!
Ingredients Needed
Wet Ingredients:
- 1 cup mashed ripe bananas (about 3 bananas)
- ¾ cup (192g) natural peanut butter (just peanuts & salt)
- 2 large eggs
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- ½ tablespoon dairy-free milk (such as almond milk)
Dry Ingredients:
- 1 cup (92g) gluten-free oat flour (see below for how to make your own)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (60g) mini chocolate chips (plus extra for topping, if desired)
How to Make Peanut Butter Banana Muffins
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Spray the liners with nonstick spray.
- In a large mixing bowl, combine the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and milk. Mix until smooth.
- Stir in the oat flour, baking powder, cinnamon, and salt until well combined.
- Fold in the chocolate chips.
- Evenly distribute the batter into the muffin liners. Sprinkle extra chocolate chips on top.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer muffins to a wire rack to cool before enjoying!
How to Make Your Own Oat Flour
Making your own gluten-free oat flour is simple! Just blend rolled oats or old-fashioned oats in a high-speed blender until they reach a fine, flour-like texture. For this recipe, you’ll need about 1½ cups of oats to make 1 cup of oat flour.
Storage & Freezing Tips
- To Store: Keep the muffins in an airtight container on the counter for 1 day, then transfer them to the fridge for up to 5 days.
- To Freeze: Let muffins cool completely, then place them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw at room temperature or reheat in the microwave in 30-second intervals.
Substitutions & Tips
- Peanut-Free Option: Swap peanut butter for almond butter or cashew butter.
- Dairy-Free Chocolate Chips: Use a dairy-free brand to keep the recipe fully dairy-free.
- Flour Alternatives: Oat flour works best, but chickpea flour may be a good substitute.
More Muffin Recipes You’ll Love
- Banana Chocolate Chip Muffins (made with all-purpose flour)
- Vegan Paleo Banana Muffins (made with almond & coconut flour)
- Flourless Peanut Butter Chickpea Muffins (made with chickpeas!)
- Peanut Butter Chocolate Chip Quinoa Banana Bread
Enjoy these healthy peanut butter banana muffins, and let us know if you make them by leaving a comment & rating below! Happy baking! 😊
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