These health peanut butter banana muffin It was a delicious result of my Sunday baking adventures and my desire to get rid of the extra ripe bananas lurking on the counter. It turned out beautiful, delicious, and very moist for both of you.
Seriously, how good do these look?! What I especially love about these peanut butter banana muffins is that not only are they a healthy and nutritious snack option, but they’re also dairy- and gluten-free. , perfect for anyone with allergies!
Bake these incredibly fluffy muffins and they’re sure to become a staple in your home.
What you need to make peanut butter banana muffins
These healthy peanut butter banana muffins are packed with nutritious ingredients and contain 6g of protein per muffin. Here are the materials you will need:
- banana: Be sure to use ripe bananas with lots of brown spots. This will help sweeten the muffins.
- peanut butter: Use natural drip peanut butter It’s just peanuts + salt. You can use it creamy or crunchy!
- egg: This muffin recipe calls for two eggs.
- sweetener: we use very little pure maple syrup Sweeten these peanut butter banana muffins naturally. You will also need a little vanilla essence.
- milk: Give these muffins extra moisture with a splash of milk. Use dairy-free milk to keep it dairy-free—I like almond milk.
- flour: We keep these muffins gluten-free gluten free oat flour (You can easily make your own!)
- Baking staples: You will also need baking powder, salt and cinnamon.
- Mixin: I like to put mini chocolate chips on top of the batter.To keep this recipe dairy free, we recommend using this brand Chocolate chip!
How to make your own oat flour for muffins
You can easily make your own gluten free oat flour for these peanut butter banana muffins. Simply place the oats in a blender and blend or pulse until smooth and floury. For all the tips and tricks, head over to our full post on how to make oat flour!
For this recipe, you’ll need at least 1.5 cups of gluten-free rolled or plain oats to make about 1 cup of gluten-free oat flour.
Can you make it with a different flour?
Unfortunately, I do not recommend making these gluten-free peanut butter banana muffins with another flour other than oat flour, but I think chickpea flour will work!
If you’re looking for similar muffin recipes, check these out.
Tips for making peanut butter banana muffins
- Want them peanut free? If you want these muffins to be peanut-free, I think drip almond butter or cashew butter would be perfect.
- Making oat flour: With no blending required, you can easily make oat flour at home. It literally takes minutes!
- Find the Best Peanut Butter: please check your peanut butter (or whatever nut butter you use) is drip and natural. In other words, the only ingredients are peanuts and/or peanuts and salt.
- Don’t skip muffin liners: Be sure to spray the inside. muffin liners Includes non-stick cooking spray to prevent muffins from sticking.
- Dairy-free options: If you want this recipe to remain dairy-free, be sure to use dairy-free chocolate chips.
- Vegan options: I haven’t tried this recipe with flax eggs, but if so let me know in the comments.
How to store and freeze muffins
- To save: Place these gluten-free peanut butter banana muffins in an airtight container on the counter for a day, then transfer to the refrigerator.
- To freeze: Allow muffins to cool completely before storing in an airtight container and freezing for up to 3 months. When ready to reheat, thaw at room temperature or heat in the microwave at 30-second intervals.
More muffin recipes you’ll love
See all muffin recipes here!
Please enjoy these healthy peanut butter banana muffins. Leave a comment, rate the recipe below, and let me know if you make it. It helps to encourage others to make recipes too! xo.
Healthy peanut butter banana muffin
The best peanut butter banana muffins packed with protein and peanut butter flavor. Perfect for a healthy breakfast or snack. Serve with mini chocolate chips!
- Wet ingredients:
mashed ripe bananas (about 3 medium-ripe bananas)
Natural creamy or crunchy drip peanut butter (peanuts and salt only)
pure maple syrup
dairy-free milk (I like almond milk)
- Dry ingredients:
Gluten-free oat flour* (you can also make your own — see notes section)
Mini Chocolate Chips (non-dairy, 2-3 tablespoons to drizzle on top, if desired)
Preheat oven to 350 degrees Line muffin liners in 12-cup muffin liners and spray inside with nonstick cooking spray to keep muffins from sticking to liners.
In a large bowl, whisk mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract, and milk of your choice until smooth.
Then stir in oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Divide dough evenly among muffin liners.
Bake for 20-25 minutes until toothpicks come clean. Transfer muffins to wire racks to chill and enjoy! Serves 12 muffins.
If you use unsalted peanut butter, you can follow the recipe as-is. No need to add salt.
If you’re going to make these muffins peanut-free, I think drip almond butter or cashew butter would be perfect.
Check out the entire post for tips, tricks and freezing instructions.
Serving: 12 muffins
Serving size: 1 muffin
saturated fat: 2.4g
This post was first published on January 6, 2021 and republished on February 16, 2023.