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. 🙂
Table of contents
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.
- Mash the banana in a large bowl, then add the peanut butter, maple syrup, eggs, almond milk and vanilla and whisk until well incorporated.
- Add the oat flour, baking powder, baking soda and salt and whisk until no lumps remain. Fold in the chocolate chips.
- Divide the batter evenly between (12) muffin cups lined with paper liners.
- 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
These peanut butter and banana muffins are healthier than the average muffin because they’re made with real food ingredients.
They’re packed with whole grain oat flour, there’s no oil, there’s no refined sugar and they’re also dairy and gluten-free.
Make sure that the oat flour that you use is certified gluten-free if you’re gluten intolerant, as some facilities also process wheat products.
These healthy peanut butter banana muffins can be frozen for a delicious meal prep breakfast. Simply cool completely, then freeze for up to 3 months. To thaw, place in the refrigerator or at room temperature overnight.
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
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in September 2020. The photos have been updated and the text has been modified to include more recipe information.
51 Comments on “Peanut Butter Banana Muffins”
Peanut butter and banana go so well together! Love that these flavor are in a muffin!
Thank you, Nancy!
These peanut butter banana chocolate chunk muffins look absolutely fantastic! I would surely enjoy starting my day every day with these. 🙂
Thank you, Neli! 🙂
Peanut butter, banana, AND chocolate! Yes! You definitely have the trifecta of flavors going on here!
Thanks, Rachelle! 🙂 You can never go wrong with these 3 flavors. 🙂
These look like the perfect muffin Marcie!!! I LOVEEEE them!
Peanut butter and banana is my favorite combo!!!!
Pinned!
Thanks so much, Mariah! 🙂
These muffins are perfect, Marcie! Love the peanut butter, banana and chocolate combo! The white whole wheat flour and Greek yogurt sound perfect in here too! Wish I had a few for breakfast this morning!
Wish I could send you some, Kelly! 🙂
Well, you know I’m all over these babies. PB + chocolate = my fav! I wish I had one right now with my coffee!
I wish I could send one over! 🙂
Yummy! These muffins have some of my favorite things! 🙂
Thanks, Jamie! 🙂
Love these muffins! Peanut butter, chocolate and banana is such a classic and delicious flavour combination (just like my favourite chunky monkey ice cream) that I know these would be SO delicious!
Can you believe I’ve never had Chunky Monkey ice cream? I definitely need to change that!
These muffins came out so perfect! Love the combination of peanut butter, banana, and chocolate. These look great!
Thanks, Danielle! 🙂
I love the flavors in these muffins – you could make these for me any time! *wink
Hint taken! haha
Those domes! I am so jealous of those domes! I blame living over a mile above sea level for my constant lack of domes, but I am going to keep on trying! These muffins look incredible, Marcie! Pinned!
Ah, I’m sorry about the altitude thing, Justine, but being the talented cook you are, you’ll find a way to get those domes! And thanks for the pin! 🙂
I love chocolate, peanut butter and banana! One of my favorite combinations : )
Thanks, Natalie! 🙂
These look awesome! I’ve been having a serious muffin craving as of late. Love this 🙂
Thanks, Medha!
Oh my… you had me at peanut butter, but then you started talking about having them with a hot cup of joe. Then, I looked down at my pathetic, boring coffee and started crying because I didn’t have one of these amazing muffins to go with it! 🙂 xoxo
Awww, I’m sorry to make you cry! I’ll send muffins. 🙂
Peanut butter and banana makes such a great combo, but add in some chocolate and it’s the best! I love these muffins, Marcie! Sounds so flavorful and delicious. I think I would devour the entire batch! Pinned!
Thanks, Gayle! These were definitely devoured fast, too! 🙂