Peanut Butter Banana Muffins

Upgrade your breakfast routine with these fluffy, delicious Peanut Butter Banana Muffins!  They’re made with whole grain oat flour, they’re dairy and gluten-free, and they come together in just one bowl!

One of my favorite flavor combinations is peanut butter and banana, but you probably already know that if you’ve followed along here for a while. 🙂 My peanut butter banana oat bars and flourless peanut butter banana oatmeal cookies have been family favorites for years.

These Peanut Butter Banana Muffins give me another delicious way to enjoy this combination. I’ve made batch after batch of these muffins the past month and they never get old.  

You would never know just by looking at them they’re much healthier than your average muffin. They’re light and fluffy, packed with peanut butter and banana flavor, and they’re made with 100% whole grain oat flour.

There’s no refined sugar, they’re dairy and gluten-free, and they’re completely delicious.

To say that I’m obsessed with them is an understatement. 🙂

Why you’ll love this recipe

• These peanut butter and banana muffins are have a soft crumb, fluffy texture and they’re studded with dark chocolate chips.
• They’re completely delicious with the perfect balance of sweetness and peanut butter and banana flavor.
• They include 100% whole grain oat flour, there’s no refined sugar, and they’re dairy and gluten-free.
• This recipe is so easy to make and the batter comes together in just one bowl.
• Muffins are great for meal prep and they’re freezer friendly!

Recipe ingredients

These peanut butter banana oatmeal muffins have just a few simple ingredients that can be easily substituted with what you have on hand.

• Oat flour. Oat flour is whole grain, lends a soft, tender texture and a nutty flavor. You can purchase it at the store, or see my post how to make oat flour to make it at home with oats you already have in your pantry. If you’re gluten-intolerant, make sure the package states that the contents are gluten-free.
• Banana. You’ll need 1 cup of mashed banana, which is equivalent to 2 large or 3 medium bananas. The more ripe and spotty your bananas are, the sweeter they will be. The bananas add flavor, moisture and eliminate the need for oil in this recipe.
• Peanut butter. The peanut butter adds flavor, helps bind the muffins together and adds protein. I highly recommend using natural peanut butter as it includes just peanuts and possibly salt.
• Eggs. You’ll need 2 large eggs for this recipe to help bind the muffins together.
• Almond milk. The almond milk adds moisture to the muffins. I use unsweetened almond milk, but you can substitute it with your favorite dairy or non-dairy milk.
• Maple syrup. Pure maple syrup adds tremendous flavor and is my favorite unrefined sweetener. It can be substituted with honey or your favorite sweetener. Note that the muffins will not be as sweet if using coconut sugar, so I suggest adding up to 2 tablespoons extra.
• Leaveners. A combination of baking powder and baking soda give the muffins they’re soft, fluffy domes.
• Vanilla extract. Adds nice depth of flavor, but it’s completely optional.
• Chocolate chips. Optional but highly recommended! I use mini dark chocolate chips, but you can use your favorite or omit them entirely.

How to make peanut butter and banana muffins

These peanut butter and banana muffins couldn’t be easier to make. They come together in one bowl in about 10 minutes!

Pro tip: Use brown, spotty bananas as they translate to sweeter, more flavorful muffins.

See the recipe card below for full instructions.

1. Mash the banana in a large bowl, then add the peanut butter, maple syrup, eggs, almond milk and vanilla and whisk until well incorporated.
2. Add the oat flour, baking powder, baking soda and salt and whisk until no lumps remain. Fold in the chocolate chips.
3. Divide the batter evenly between (12) muffin cups lined with paper liners.
4. Bake at 350 degrees for 17-20 minutes or until the tops are set and a toothpick inserted into the center comes out mostly clean.

FAQs

Recipe notes

• Pro tip: Use brown, spotty bananas as they translate to sweeter, more flavorful muffins.
• I highly recommend using natural peanut butter as it has better flavor and includes just 2 ingredients — peanuts and salt.
• Store peanut butter banana oat muffins in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
• To freeze, cool muffins completely and freeze in an air tight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

More muffin recipes you’ll love

• Blueberry oatmeal muffins
• Blueberry banana almond flour muffins
• Healthy chocolate muffins by Fit Foodie Finds
• Healthy pumpkin muffins
• Raspberry muffins

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Peanut Butter Banana Muffins

Servings: 12 muffins

Prep Time: 10 minutes mins

Cook Time: 17 minutes mins

0 minutes mins

Total Time: 27 minutes mins

Peanut Butter Banana Muffins are tender, fluffy and completely delicious! They're made with whole grain oat flour, there's no refined sugar and they're dairy and gluten-free!

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Equipment

• White Standard Baking Cups
• Glass Mixing Bowl Set
• Chicago Metallic Standard Muffin Pan

Ingredients

• 2 large bananas or 3 medium; 1 cup mashed
• 1/2 cup peanut butter I used natural
• 2 large eggs
• 1/2 cup maple syrup substitute with honey, coconut sugar or your favorite sweetener
• 1/2 cup unsweetened almond milk substitute with your favorite milk
• 1 teaspoon vanilla extract
• 1 1/2 cups oat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup dark chocolate chips substitute with your favorite or omit altogether

Instructions 

• Preheat the oven to 350 degrees and line a muffin pan with paper liners. Mash the banana in a large bowl.
  2 large bananas
• Add the peanut butter, eggs, sugar, almond milk and vanilla extract and whisk thoroughly to combine.
  1/2 cup peanut butter, 2 large eggs, 1/2 cup maple syrup, 1/2 cup unsweetened almond milk, 1 teaspoon vanilla extract
• Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until incorporated, then fold in the chocolate chips.
  1 1/2 cups oat flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup dark chocolate chips
• Divide the batter evenly between the muffin cups and bake for 17-20 minutes or until a toothpick inserted into the center comes out clean or until the top springs back when pressed gently.
• Cool on a wire rack for 10 minutes, then remove the muffins from the pan and cool completely. Enjoy!

Notes

• Pro tip: Use brown, spotty bananas as they translate to sweeter, more flavorful muffins.
• I highly recommend using natural peanut butter as it has better flavor and includes just 2 ingredients — peanuts and salt.
• Store peanut butter banana oat muffins in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
• To freeze, cool muffins completely and freeze in an air tight container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

Nutrition

Serving: 1muffin, Calories: 207kcal, Carbohydrates: 26g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 31mg, Sodium: 231mg, Potassium: 250mg, Fiber: 2g, Sugar: 10g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breads

Cuisine: American

Author: Marcie

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in September 2020. The photos have been updated and the text has been modified to include more recipe information.

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