Upgrade your next breakfast or snack with fluffy, tender Healthy Peanut Butter Banana Muffins!  They’re whole grain, gluten and dairy free, and come together in just one bowl!

healthy peanut butter bananas on marble board

One of my favorite flavor combinations is peanut butter banana, but you probably already know that if you’ve followed along here for a while.  My overnight oats, oat bars and cookies are favorites of mine, but these Healthy Peanut Butter Banana Muffins have taken the top spot now!

I’ve made batch after batch of these muffins the past month and they never seem to get old.  

Peanut butter banana muffins on wire rack

Why you’ll love this recipe:

  • These peanut butter banana muffins are tender, fluffy, with the perfect balance of peanut butter and banana flavor and the goodness of dark chocolate chips.
  • They’re  a good source of protein, making them a great alternative for a healthy breakfast or snack.
  • This recipe is whole grain, refined sugar free, and gluten and dairy free.
  • This is an easy recipe with minimal prep and the batter comes together in just one bowl!

Recipe ingredients

This is a very easy recipe that’s easily customized with ingredients that you have on hand.

healthy peanut butter banana muffin ingredients

Ingredient notes

  • Oat flour.  I prefer to purchase my oat flour, but it may be made easily at home.  Simply process old fashioned oats in a blender or food processor until finely ground.
  • Bananas.  Make sure your bananas are nice and ripe!  The more brown spots the better.
  • Peanut butter.   I used natural peanut butter which contains just peanuts and salt.  You may use your favorite brand, but it may affect the texture of the muffins slightly. 
  • Maple syrup.  The maple syrup may be replaced with honey, coconut sugar, or your favorite sweetener.
  • Almond milk.  Substitute with whatever milk that you have on hand.
  • Chocolate chips.   I love using dark chocolate chips for big chocolate flavor, but use whatever you have on hand or omit altogether.  

How to make this recipe

These healthy peanut butter banana muffins are incredibly easy to make.  Prep time is around 15 minutes, and the batter is prepared in just one bowl.

How to make peanut butter banana muffins collage 1

How to make peanut butter banana muffins collage 2

  1. Mash the banana in a large bowl.
  2. Add the peanut butter, eggs, sugar, almond milk and vanilla extract and whisk well to combine.
  3. Add the oat flour, baking powder, baking soda and salt and whisk until incorporated.
  4. Divide the batter evenly between the muffin cups and bake for 17-20 minutes, or until the tops spring back when gently pressed or until a toothpick inserted into the center comes out clean.
  5. Cool for 10 minutes on a wire rack, then remove the muffins from the pan and cool completely.

FAQs

Is oat flour good for baking?

Oat flour is a nutritious, whole grain baking alternative that lends a soft, tender crumb in baked goods.  It’s got a nutty, hearty flavor and is naturally gluten free.

How do you make oat flour with oatmeal?

Place old fashioned rolled oats in a blender or food processor and process until finely ground. 

Can I make this recipe in a blender?

These peanut butter banana chocolate chip muffins may be made in a blender, which is especially useful if you’re making your own oat flour.

  • Process oats until finely ground.
  • Add all ingredients except for chocolate chips and blend until incorporated.
  • Stir in the chocolate chips and bake!

How to store muffins

Store muffins in an air tight container at room temperature for up to 3 days, or in the refrigerator for up to one week.

Muffins may also be frozen for up to 3 months.  

Recipe notes

  • *No oat flour on hand?  Simply process old fashioned rolled oats in a blender or food processor until finely ground!
  • Store muffins in an air tight container at room temperature for up to 3 days or in the refrigerator for up to one week.  You may also freeze them for up to 3 months.
  • I used natural peanut butter in this recipe, which included just peanuts and salt in the ingredients list.  You can certainly use your favorite brand, but the texture of the muffins may vary slightly.

Healthy peanut butter banana muffin cut in half with peanut butter

Did you make this recipe?  If so I’d love to hear from you!  Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

healthy peanut butter bananas on marble board

Healthy Peanut Butter Banana Muffins

Healthy Peanut Butter Banana Muffins are tender and fluffy, with the perfect balance of peanut butter and banana flavor and dark chocolate chips. They're gluten and dairy free and come together in just one bowl!
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Ingredients

  • 2 large bananas (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
  • 1/4 cup unsweetened almond milk substitute with your favorite milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour *see notes
  • 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.
  • Add the peanut butter, eggs, sugar, almond milk and vanilla extract and whisk thoroughly to combine.
  • Add the oat flour, baking powder, baking soda and salt to the wet ingredients and whisk until incorporated, then fold in the chocolate chips.
    How to make peanut butter banana muffins collage 1
  • 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!
    How to make peanut butter banana muffins collage 2

Notes

  • *I purchase this oat flour, which comes in a package of 6 as I use it often.  No oat flour on hand?  Simply process old fashioned rolled oats in a blender or food processor until finely ground!  
  • Store muffins in an air tight container at room temperature for up to 3 days or in the refrigerator for up to one week.  You may also freeze them for up to 3 months.
  • I used natural peanut butter in this recipe, which included just peanuts and salt in the ingredients list.  You can certainly use your favorite brand, but the texture of the muffins may vary slightly.

Nutrition

Serving: 1g, 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.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

 

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