These healthy peanut butter banana muffins were a delicious result of my Sunday baking session and my need to use up extra-ripe bananas sitting on my counter. I tossed everything into a bowl, and luckily, they turned out incredibly moist and flavorful!
Not only do these muffins taste amazing, but they’re also a nutritious snack option. They’re dairy-free, gluten-free, and packed with protein, making them perfect for those with dietary restrictions. Once you bake these soft and fluffy muffins, they’re bound to become a household favorite.
Ingredients for Peanut Butter Banana Muffins
These muffins are made with wholesome ingredients and provide 6g of protein per serving. You probably already have everything you need in your pantry:
- Bananas: Use ripe bananas with brown spots for natural sweetness.
- Peanut butter: Opt for a natural, drippy peanut butter (just peanuts + salt). Either creamy or crunchy works!
- Eggs: Two eggs help bind the batter together.
- Sweetener: A touch of pure maple syrup for natural sweetness.
- Vanilla extract: Enhances the flavor.
- Milk: A splash of dairy-free milk (such as almond milk) keeps the muffins moist.
- Flour: Gluten-free oat flour keeps these muffins light and nutritious.
- Baking essentials: Baking powder, salt, and cinnamon add structure and flavor.
- Mix-ins: Mini chocolate chips make these muffins extra delicious. Use dairy-free chocolate chips for a completely dairy-free option.
How to Make Your Own Oat Flour
Making oat flour is easy! Simply blend gluten-free rolled or old-fashioned oats in a blender until they reach a fine, flour-like consistency. You’ll need about 1 1/2 cups of oats to make 1 cup of oat flour.
Can I Use a Different Flour?
For the best results, stick with oat flour. However, chickpea flour might work as a substitute.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F and line a 12-cup muffin tin with liners. Lightly spray the liners with nonstick spray.
- Mix Wet Ingredients: In a large bowl, mash the bananas and mix in peanut butter, eggs, maple syrup, vanilla, and milk until smooth.
- Add Dry Ingredients: Stir in the oat flour, baking powder, cinnamon, and salt. Fold in the chocolate chips.
- Bake: Evenly divide the batter into the muffin liners. Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Cool & Enjoy: Let the muffins cool on a wire rack before serving.
Tips for Perfect Muffins
- Peanut-Free Option: Swap peanut butter for almond or cashew butter.
- Muffin Liners: Spray the inside of the liners with nonstick spray to prevent sticking.
- Dairy-Free Chocolate Chips: Use dairy-free chocolate chips to keep this recipe dairy-free.
- Vegan Option: You can try substituting the eggs with flax eggs.
How to Store & Freeze
- To Store: Keep muffins in an airtight container at room temperature for one day, then transfer them to the fridge.
- To Freeze: Let muffins cool completely, place them in an airtight container, and freeze for up to three months. Thaw at room temperature or microwave in 30-second intervals.
More Delicious Muffin Recipes
- Honey Cinnamon Walnut Banana Muffins
- Blender Double Chocolate Spinach Muffins
- Chunky Monkey Zucchini Banana Muffins
- Healthy Blueberry Oatmeal Muffins
- Paleo Double Chocolate Tahini Banana Muffins
These healthy peanut butter banana muffins are the perfect grab-and-go breakfast or snack. Give them a try and let me know what you think! Leave a comment and rating to share your experience. Enjoy!
Healthy Peanut Butter Banana Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Ingredients
Wet ingredients:
- 1 cup mashed ripe bananas (about 3 medium)
- ¾ cup (192g) natural creamy or crunchy 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 (e.g., almond milk)
Dry ingredients:
- 1 cup (92g) gluten-free oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (60g) mini chocolate chips (dairy-free, if needed, plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and spray with nonstick cooking spray.
- Mix wet ingredients: In a large bowl, whisk together mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and milk until smooth.
- Add dry ingredients: Stir in oat flour, baking powder, cinnamon, and salt until well combined. Fold in chocolate chips.
- Fill muffin tin: Evenly divide batter among the 12 muffin cups. Sprinkle extra chocolate chips on top if desired.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool & enjoy: Let muffins cool in the pan for a few minutes, then transfer to a wire rack.
Storage & Freezing
- Store in an airtight container at room temperature for 1 day, then transfer to the fridge for up to a week.
- To freeze, let muffins cool completely, then store in an airtight container for up to 3 months. Thaw at room temperature or warm in the microwave.
Enjoy these healthy, protein-packed peanut butter banana muffins as a quick breakfast or snack!