Healthy Peanut Butter Banana Muffins (dairy free + gluten free)

These healthy peanut butter banana muffins were a delicious result of my Sunday baking adventures and my desire to get rid of the extra-ripe bananas lurking on my counter. I just started throwing everything into a bowl, and luckily for both of us, they turned out delicious and so moist.

Seriously, how good do these look?! What I especially love about these peanut butter banana muffins is that not only are they a healthy, nutritious snack option, but they also happen to be dairy-free and gluten-free, which is perfect for all of those with allergies!

Once you bake these incredibly fluffy muffins, they’re guaranteed to become a staple in your home.

What you’ll need to make peanut butter banana muffins

These muffins are full of nutritious ingredients, pack a boost of 7g of protein per muffin, and you probably already have everything you need to make them in your pantry. Here are the ingredients you’ll need:

• Bananas: be sure to use ripe bananas that have lots of brown spots. This will help sweeten the muffins.
• Peanut butter: use a natural, drippy peanut butter that’s made with just peanuts + salt. You can use creamy or crunchy!
• Eggs: you’ll need two eggs in this muffin recipe.
• Sweetener: we’re using just a bit of pure maple syrup to naturally sweeten these peanut butter banana muffins.
• Milk: give these muffins some additional moisture with a splash of milk. I like to use unsweetened almond milk to keep them dairy-free.
• Flour: we’re keeping these muffins gluten-free by using gluten-free oat flour (you can easily make your own!)
• Baking staples: you’ll also need some baking powder (not baking soda), salt, cinnamon, and vanilla extract.
• Mix-ins: I love adding mini chocolate chips. To keep this recipe dairy-free, I recommend using this brand of chocolate chips!

How to make your own oat flour for muffins

You can easily make your own gluten-free oat flour for these muffins by simply placing gluten-free rolled oats into a blender and blending or pulsing until they’re smooth and resemble flour. Head to our full post on how to make oat flour for all of our tips & tricks!

For this recipe, you’ll most likely need at least 1 1/2 cups of gluten-free rolled oats to make about 1 cup oat flour.

Can I make these with a different flour?

Unfortunately, I would not recommend using a different flour other than oat flour, although I do think chickpea flour might work nicely!

If you’re looking for similar muffin recipes, check these out:

• Marbled Banana Muffins made with all-purpose flour
• Vegan Paleo Banana Muffins with Chocolate Chips made with almond & coconut flour
• Fluffy Flourless Peanut Butter Chickpea Muffins made with a can of chickpeas (seriously!)

Can I make them vegan?

I haven’t tried this recipe with flax eggs, but please let me know in the comments if you do.

Tips for making peanut butter banana muffins

• Want to make them peanut free? I think these muffins would be perfect with a drippy almond butter or cashew butter. You could also try sunflower seed butter to make them nut-free, just note that they may turn a greenish color when interacting with the baking soda.
• Find the best peanut butter. Make sure your peanut butter (or whatever nut butter you use) is drippy and natural, meaning that the only ingredients are peanuts and/or peanuts and salt.
• Don’t skip the muffin liners. Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.

Turn them into mini muffins or a loaf

I love making mini muffins for my kiddos, and I know many of you like to make banana bread! Both are easy to do. Simply make the batter as directed, then:

• To make mini muffins: pour the batter into a mini muffin pan and bake at 400 degrees F for 9 to 14 minutes! Mine are usually perfect around 12 minutes.
• To make a loaf: pour the batter into a greased 8 1/2 x 4 1/2 inch loaf pan lined with parchment paper. Bake for 50 to 60 minutes at 350 degrees F until a toothpick inserted into the middle comes out clean.

How to store & freeze these muffins

• To store: place these muffins on the counter in an airtight container for a day, then transfer to the fridge.
• To freeze: allow the muffins to cool completely, then put in an airtight container or freezer-friendly bag and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30-second intervals.

Our favorite muffin-baking tools

• Mixing bowls
• Whisk
• Wooden spoon
• Muffin pan
• Muffin liners
• Nonstick cooking spray
• Wire rack

Don’t forget to check out all of our favorite kitchen essentials.

More muffin recipes you’ll love

• Honey Cinnamon Walnut Banana Muffins
• Blender Double Chocolate Spinach Muffins
• Chunky Monkey Zucchini Banana Muffins
• The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
• Paleo Double Chocolate Tahini Banana Muffins

Get all of my muffin recipes here!

I hope you enjoy these healthy peanut butter banana muffins. Please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you, and it helps encourage others to make the recipe too! xo.

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Healthy Peanut Butter Banana Muffins

4.94 from 247 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

ServesServes 12 muffins

Healthy peanut butter banana muffins packed with protein and peanut butter flavor. These gluten-free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy-free, and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!

Ingredients

• Wet ingredients:
• 1 cup mashed ripe bananas (about 3 medium ripe bananas)
• ¾ cup (192g) natural creamy or crunchy drippy peanut butter (just peanuts and salt)
• 2 large eggs
• ¼ cup (78g) pure maple syrup
• 2 teaspoons vanilla extract
• ½ tablespoon dairy free milk of choice (I like almond milk)
• Dry ingredients:
• 1 cup (92g) gluten free oat flour (you can make your own -- see the full blog psot)
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ⅓ cup (60g) mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)

Instructions

• Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
• In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
• Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
• Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.

Recipe Notes

If you are using unsalted peanut butter, you can make the recipe as is. No need to add more salt.

If you're looking to make these muffins peanut free, I think they'd be perfect with a drippy almond butter or cashew butter.

Check the full post for tips, tricks & freezing instructions.

Nutrition

Serving: 1muffinCalories: 205calCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 3gFiber: 2gSugar: 10g

This post was originally published on January 6th, 2021, republished on February 16th, 2023, republished on July 28th, 2024, updated with new photos on July 31st, 2026, and republished on August 4th, 2026.