Healthy Peanut Butter Banana Muffins

This healthy Peanut Butter Banana Muffins were a delicious result of my Sunday baking adventures and my desire to get rid of those overripe bananas lurking on my counter. I just started tossing everything in a bowl and luckily for me and you they turned out beautiful, delicious and so juicy.

Seriously, how good do they look?! What I love about these Peanut Butter Banana Muffins is that not only are they a healthy, nutritious snacking option, but they’re also dairy and gluten free, which is perfect for anyone with allergies!

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

Peanut butter banana muffins on a gray surface

What you need to make Peanut Butter Banana Muffins

These healthy peanut butter banana muffins are packed with nutritious ingredients, pack a boost of 6g of protein per muffin, and you probably already have everything you need to make them in your pantry. Here are the ingredients you will need:

  • Bananas: Be sure to use ripe bananas with lots of brown spots. This will help sweeten the muffins.
  • Peanut butter: Use a natural, drip-free peanut butter made with just peanuts and salt. You can use creamy or crunchy!
  • eggs: You will need two eggs for this muffin recipe.
  • Sweetener: We use just a little bit of pure maple syrup to naturally sweeten these peanut butter banana muffins. You will also need a little vanilla extract.
  • Milk: Give these muffins extra moisture with a dash of milk. Use a non-dairy milk to keep it non-dairy – I like almond milk.
  • Flour: We keep these muffins gluten free by using gluten free oat flour (you can easily make your own!)
  • Bake staple foods: You will also need some baking powder, salt and cinnamon.
  • Mix ins: I love adding mini chocolate chips to the batter + on top. To keep this recipe dairy-free, I recommend using this brand of chocolate chips!

How to make your own oatmeal for muffins

You can easily make your own gluten-free oatmeal for these peanut butter banana muffins by simply adding oatmeal to a blender and blending or pulsering until smooth and similar to flour. Visit our full post on how to make oatmeal for all of our tips and tricks!

For this recipe, you will most likely need at least 1 1/2 cups of gluten-free oatmeal or old-fashioned oatmeal to make about 1 cup of gluten-free oatmeal.

healthy peanut butter banana muffin taken out in one bite

Can I make these with a different flour?

Unfortunately, I wouldn’t recommend making these gluten free peanut butter banana muffins with any flour other than oat flour, although I think chickpea flour might work well!

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

Tips for making peanut butter banana muffins

  • Wanna make them peanut free? If you want to make these muffins peanut-free, I think they go perfectly with a dripping almond butter or cashew butter.
  • Make your own oatmeal: Easily make your own oatmeal at home so you don’t have to mix it. It literally takes minutes!
  • Find the Best Peanut Butter: Make sure your peanut butter (or whatever nut butter you use) is dripping and natural, which means the only ingredients are peanuts and/or peanuts and salt.
  • Don’t skip the muffin cups: Make sure to spray the inside of your muffin liners with nonstick cooking spray to prevent the muffins from sticking.
  • Dairy Free Option: If you want to keep this recipe dairy-free, be sure to use dairy-free chocolate chips.
  • Vegan variant: I haven’t tried this recipe with flax eggs, but please let me know in the comments if you do.

gluten free peanut butter banana muffin with chocolate chips

How to store and freeze these muffins

  • To store: Set these gluten-free peanut butter banana muffins on the counter in an airtight container for a day, then pop them in the fridge.
  • Freeze: Allow the muffins to cool completely, then transfer to an airtight container and freeze for up to 3 months. Once you’re ready to reheat, you can thaw it at room temperature or microwave it in 30-second intervals.

More muffin recipes you’ll love

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.

Healthy Peanut Butter Banana Muffins

Peanut butter banana muffins with chocolate chips on a gray surface

The BEST Peanut Butter Banana Muffins packed with protein and peanut butter flavor. Naturally sweetened with pure maple syrup, these gluten-free peanut butter banana muffins are dairy-free and a great healthy breakfast or on-the-go snack. Try them with mini chocolate chips!


  • Wet ingredients:
  • 1
    mashed ripe bananas (about 3 medium-ripe bananas)
  • ¾
    natural creamy or crunchy peanut butter (just peanuts and salt)
  • 2
    Big Eggs
  • ¼
    pure maple syrup
  • 2
    vanilla extract
  • 1/2
    Dairy-free milk of your choice (I like almond milk)
  • Dry ingredients:
  • 1
    Gluten-free oat flour* (you can make your own flour – see notes)
  • 1
    baking powder
  • ½
  • ¼

  • Cup
    Mini chocolate chips (dairy-free if desired, plus 2-3 tablespoons for sprinkling)


  1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin tins and spray the inside with nonstick cooking spray to prevent muffins from sticking to the tins.

  2. In a large bowl, whisk together mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract, and milk of your choice until smooth.

  3. Then stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Divide batter evenly among muffin cases.

  4. Bake for 20-25 minutes or until toothpick comes out clean. Transfer the muffins to a wire rack to cool and enjoy! Makes 12 muffins.

recipe notes

If using unsalted peanut butter, you can make the recipe as is. No more salt needs to be added.

If you want to make these muffins peanut-free, I think they go perfectly with a dripping almond butter or cashew butter.

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


Servings: 12 muffins

Serving size: 1 muffin

Calories: 218kcal

Fat: 11.9g

Saturated Fatty Acids: 2.4g

Carbohydrates: 24.4g

Fiber: 2.7g

Sugar: 12.3g

Protein: 6.2g

This post was originally published on January 6, 2021 and republished on February 16, 2023.

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