These Peanut Butter Banana Muffins are soft, fluffy and packed with peanut butter and banana flavor. Made with oat flour and naturally sweetened with maple syrup, they’re an easy make-ahead breakfast or snack that comes together in one bowl.

Peanut butter banana muffins on a plate with peanut butter drizzle

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 reader 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.  

The combination of creamy peanut butter and ripe bananas creates an incredibly moist texture while oat flour keeps them soft and tender. They’re satisfying enough for breakfast, delicious enough for snacking, and even better with a handful of chocolate chips mixed in.

If you love baking with oat flour, be sure to try my banana oat flour muffins or double chocolate zucchini muffins. Both are naturally gluten-free and have the same soft, tender texture!

Peanut butter and banana muffins on a wire rack
Save This Recipe
I’ll send it to your inbox right away!
Your privacy

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.
  • Rich peanut butter flavor with natural sweetness from ripe bananas. Chocolate chips take them over the top!
  • Made with oat flour and naturally sweetened with maple syrup.
  • The batter comes together in 10 minutes in just one bowl.
  • Great for meal prep and they’re freezer friendly.

Recipe ingredients

These peanut butter banana muffins are made with simple pantry ingredients and come together in one bowl.

Peanut butter banana muffins recipe ingredients
  • 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.

How to make peanut butter and banana muffins
  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.
Peanut butter banana oat muffins cooling on a wire rack

Tips for Success

  • Use very ripe bananas. Brown, spotty bananas provide the best flavor, sweetness, and moisture.
  • Use natural peanut butter. Peanut butter made with just peanuts (and salt) blends more easily into the batter and provides the best peanut butter flavor.
  • Measure oat flour correctly. Spoon the oat flour into your measuring cup and level it off. Scooping directly into the bag can result in dense muffins.
  • Bake just until set. Overbaking can dry out oat flour muffins, so remove them from the oven when a toothpick comes out with a few moist crumbs attached.
  • Cool completely before storing. This prevents excess moisture from collecting in the container and helps the muffins stay fresh longer.

Storage

  • Store peanut butter banana muffins in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate in an airtight container for up to 1 week.
  • To freeze, cool the muffins completely, then transfer them to a zip-top bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or warm individual muffins in the microwave for 15-20 seconds before serving.
Peanut butter banana muffins cut in half with chocolate chips exposed.

More muffin recipes you’ll love

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 on a plate with peanut butter drizzle

Peanut Butter Banana Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
0 minutes
Total Time: 27 minutes
These Peanut Butter Banana Muffins are soft, fluffy and packed with peanut butter and banana flavor. Made with oat flour and naturally sweetened with maple syrup, they're an easy one-bowl breakfast or snack.
Print Recipe Pin Recipe
3
reviews
Leave a Review »

Equipment

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 2 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.

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!

Sharing is caring!