These healthy peanut butter banana muffins are the perfect way to use up those extra-ripe bananas hanging out on your counter. With just a few simple ingredients, these muffins turned out so moist and fluffy—making them the ideal snack for any time of day!
Not only are these muffins incredibly delicious, but they’re also dairy-free and gluten-free, making them a great option for anyone with allergies. Plus, they’re packed with protein (6g per muffin!), so you’ll feel satisfied and energized after enjoying them.
Trust me, once you make these, they’ll become a staple in your home!
Ingredients You’ll Need:
These muffins are filled with nutritious ingredients that you probably already have in your pantry! Here’s a breakdown of the must-haves:
- Bananas: Use ripe bananas with lots of brown spots for natural sweetness.
- Peanut Butter: Choose natural, drippy peanut butter made with just peanuts and salt. You can go with creamy or crunchy, depending on your preference.
- Eggs: You’ll need two large eggs for the base of the muffins.
- Sweetener: Pure maple syrup provides the perfect touch of sweetness.
- Milk: Add moisture with dairy-free milk (like almond milk) to keep things dairy-free.
- Flour: For a gluten-free option, use gluten-free oat flour (you can easily make your own from oats).
- Baking Staples: You’ll also need baking powder, salt, and cinnamon for that perfect flavor balance.
- Mix-ins: I love adding mini chocolate chips for extra indulgence, but make sure to choose dairy-free chips to keep it allergy-friendly.
How to Make Your Own Oat Flour:
Making your own oat flour is easy! Just place rolled oats in a blender and pulse until you achieve a smooth, flour-like consistency. For this recipe, you’ll need about 1 ½ cups of gluten-free rolled oats to make 1 cup of oat flour.
Can I Use Different Flour?
While I wouldn’t recommend using a different flour for these muffins (oat flour works best), chickpea flour could be an interesting alternative if you’re experimenting.
Tips for Success:
- Peanut-Free Option: Want to make these peanut-free? Swap out the peanut butter for almond butter or cashew butter.
- Make Your Own Oat Flour: It’s super easy to make at home—no need to buy it!
- Choose the Best Peanut Butter: Opt for drippy peanut butter with minimal ingredients—just peanuts and salt.
- Don’t Skip the Muffin Liners: Be sure to spray the liners with nonstick cooking spray to avoid the muffins sticking.
- Dairy-Free and Vegan Options: Keep them dairy-free by using dairy-free chocolate chips, and if you’re vegan, experiment with flax eggs!
Storing and Freezing Your Muffins:
- To Store: Place your muffins in an airtight container on the counter for a day, then move them to the fridge.
- To Freeze: Let the muffins cool completely, then freeze them in an airtight container for up to 3 months. Reheat them by thawing at room temperature or in the microwave.
More Muffin Recipes to Try:
If you’re a muffin lover, check out these other delicious recipes:
- 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
Recipe:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 12 muffins
Ingredients:
- Wet Ingredients:
- 1 cup mashed ripe bananas (about 3 bananas)
- ¾ cup natural creamy or crunchy peanut butter (just peanuts and salt)
- 2 large eggs
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- ½ tbsp dairy-free milk (almond milk works great)
- Dry Ingredients:
- 1 cup gluten-free oat flour (make your own or buy it)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ⅓ cup mini chocolate chips (dairy-free, if desired, plus extra for sprinkling on top)
Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners and spray the insides with nonstick spray to prevent sticking.
- In a large bowl, mix together the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and milk until smooth.
- Stir in the oat flour, baking powder, cinnamon, and salt until everything is fully combined. Fold in the chocolate chips.
- Evenly divide the batter into the muffin liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool on a wire rack. Enjoy!
Enjoy your healthy peanut butter banana muffins—perfect for a snack or breakfast!
Feel free to share your experience with this recipe below! I’d love to hear your thoughts!