The BEST healthy peanut butter banana muffins that are naturally sweetened, dairy free, gluten free thanks to oat flour, and the perfect breakfast or snack. They take just 30 minutes to make, are high in protein and freezer-friendly!
Each Sunday Tony plays on a local Chicago baseball team for fun with a few friends. This means I get to have the entire day to myself to relax, do laundry, catch up on emails, edit photos and recipes and of course, BAKE MY HEART OUT.
These 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 me and you, they turned out beautifully, delicious and so moist.
The muffin queen is back at it again!
Ingredients in peanut butter banana muffins
These peanut butter banana muffins are full of nutritious ingredients, pack a boost of 6g of protein and you probably already have everything you need to make them already in your pantry. You’ll need ripe bananas (the ones with brown spots are best), creamy peanut butter, eggs, pure maple syrup, vanilla and just a splash of dairy free milk, such as almond or coconut milk.
For the dry ingredients, you’ll need gluten free oat flour, baking powder, cinnamon, salt and chocolate chips of choice. To keep this recipe dairy free, I recommend using this brand of chocolate chips.
How to make your own oat flour
You can easily make your own gluten free oat flour by simply placing oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
Seriously, how good do these look?! What I especially love about these healthy peanut butter banana muffins is that they happen to be dairy free and gluten free, which is perfect for all of those with allergies!
Tips for making these peanut butter banana muffins
- If you’re looking to make these muffins peanut free, I think they’d be perfect with a drippy almond butter or cashew butter.
- Easily make your own oat flour at home so you don’t have to blend it. It literally only takes minutes!
- 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.
- Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
- If you want to keep this recipe dairy free, be sure to use dairy free chocolate chips.
- I haven’t tried this recipe with flax eggs, but please let me know in the comments if you do.
How to store & freeze muffins
Store muffins on the counter in an airtight container for a day, then transfer to the fridge. If you want to freeze the muffins, allow them to cool completely then put in an airtight container 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.
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.
- Serves: 12 muffins
- Serving size: 1 muffin
- Calories: 218
- Fat: 11.9g
- Saturated fat: 2.4g
- Carbohydrates: 24.4g
- Sugar: 12.3g
- Fiber: 2.7g
- Protein: 6.2g
- Wet ingredients:
- 1 cup mashed ripe bananas (about 3 medium ripe bananas)
- ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
- 2 large eggs
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 tablespoon dairy free milk of choice (I like almond milk)
- Dry ingredients:
- 1 cup gluten free oat flour* (you can make your own -- see notes section)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
- Preheat oven to 350 degrees F. 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.
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.
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