Banana Peanut Butter Muffins are sweet, tender, and loaded with peanut butter, ripe banana, and gooey chocolate chips. No refined sugar, oil, or flour needed!
authorโs note
The Banana Version Had to Happen
After seeing how much you all loved my Chocolate Peanut Butter Muffins, I knew I had to make a banana version. I have a lot of banana recipes on the site, from lighter options to full-on treats, but somehow I hadnโt paired bananas and peanut butter in muffin form yet. Safe to say I was missing out!
If youโre into bananas, peanut butter, oats, and chocolate chips, these are right up your alley. I really think youโre going to love them!
And yes, of course I still had to sneak some chocolate in these. If you want to keep these muffins totally refined sugar-free, there are so many good sugar-free chocolate chip options these days. Just swap those in here. Enjoy!
Ingredients In Banana Peanut Butter Muffins
| Ingredient | Letโs Chat About It |
|---|---|
| Bananas & honey | Use very ripe, spotty bananas for the best sweetness and flavor. |
| Peanut butter & vanilla | Use creamy peanut butter and stir well before measuring if using natural peanut butter. |
| Oats | Blend old-fashioned oats into a fine flour for the smoothest texture. Use certified gluten-free oats if needed. |
| Eggs, baking powder & salt | Make sure baking powder is fresh for a good rise. |
| Mini chocolate chips & regular chocolate chips | Mini chips spread chocolate throughout while larger chips create gooey pockets. |
How To Make Banana Peanut Butter Muffins
- Prep: Preheat oven, line muffin pan, and lightly coat with cooking spray.
- Blend: Blend oats until they resemble a fine flour and mash bananas until smooth.
- Mix: Beat wet ingredients until smooth, then add dry ingredients and mix again.
- Fill: Fold in chocolate chips and divide batter evenly among muffin cups.
- Bake: Bake until set, then cool briefly before transferring to a wire rack.
Quick Tip
A good muffin tin makes a world of difference. This one is my favorite and Iโve never had issues with the muffins sticking or releasing cleanly.
chelseaโs Notes
Top Tips For Success
The bananas make all the difference: Wait until your bananas are very dark and spotty all over. Thatโs when theyโre at their sweetest! Then make sure to thoroughly mash them so you donโt end up with chunks in these Banana Peanut Butter Muffins. Hereโs how I like to do it: add the bananas to a large bowl and beat with electric hand mixers until smooth and similar to a thick applesauce.
Use leftover overripe bananas in thisย Healthy Banana Cake Recipe!
Storage
Leftover Banana Peanut Butter Muffins
- Store muffins in an airtight container at room temp for 1-2 days, or in the fridge for up to 1 week.
- Freeze for up to 3 months. Thaw at room temp or warm in the microwave.
More Muffin Recipes:
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Chocolate Muffin Recipe
Breakfast
Healthy Apple Muffins
Desserts
Applesauce Muffins
Banana Peanut Butter Muffins
Equipment
- Blender or food processor
Ingredients
- 1-1/4 cups old-fashioned oats see note 1
- 1 cup mashed banana 2-3 large very overripe bananas, see note 2
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup mini chocolate chips see note 3
- 1/2 cup chocolate chips dark, semi-sweet, or milk (whatever you like best!)
Instructionsย
- Preheat oven to 350ยฐF. Line an 12-cavity muffin pan with liners and lightly spray with cooking spray. Set aside.
- Add oats to a high-powered blender or food processor and blend until they resemble a fine flour. Set aside. In a large bowl, add the overripe bananas and beat with hand mixers until smooth and the consistency of thick applesauce. Measure out exactly 1 level cup and discard any extra.
- Add the mashed banana, peanut butter, honey, eggs, and vanilla to a large bowl. Beat with hand mixers until smooth. Add salt, baking powder, and blended oats. Beat again until smooth, scraping down the sides as needed. Add both chocolate chips and gently fold into the batter with a spatula.
- Divide batter evenly among the 12 muffin cavities, filling each nearly to the top. Bake for 18 to 22 minutes, or until the tops lightly spring back when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let muffins cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I feel like this recipe deserves more 5 star reviews cuz it was fabulous! The muffins were moist and my kiddos loved them. Iโm adding this to my regular Saturday morning breakfast rotation. 5 stars from Nashville, TN!
Iโm so thrilled to hear these peanut butter banana muffins were a hit! Thanks Myrn!
Amazing. Got this recipe from a friend. Made it tonight and another friend asked for it.
I am so happy to hear this! Thanks so much Belinda! ๐
These are my favorite muffins to make. With the pandemic, thereโs been a volunteer group across the street from my apartment giving away boxes of food. A few weeks ago they had bananasโฆand they make you take a full box or nothing. So probably 20 lbs or more of bananas. I gave away most of them, but kept 3 or 4 big bunches. Fast forward 3-ish weeks and I have a glut of black mushy sweet perfect baking bananas. Iโve baked 2 separate batches this weekโฆdid a double recipe and tonight 4x recipe. I mostly follow the recipe and weigh my ingredients. What I love about this recipe is that the ingredient amounts do not have to be exact (not every banana is the same sizeโฆand I always put way more chocolate tgsv) and they still turn out great every time (I make these several times a month for the past year after I finally bought myself a stand mixer. The
I am thrilled to hear this! Thank you so much for your comment Eric! ๐
Can you use quick oats instead of old fashioned? Not sure how that would affect the outcome. Thanks.
Iโd stick to old fashioned. Quick oats act more like flour and absorb more liquid
Such a fantastic recipe and very versatile! I am 20 weeks pregnant and did an internet search for healthy banana nut muffins when I came across your recipe. I didnโt have all the ingredients but saw that others were able to make substitutions. I used pure maple syrup in place of honey, quick cook oats for old fashioned oats, and regular flour for oat flour. They came out at exactly 8 muffins and baked for 15 minutes! So yummy!!! I will definitely get the correct ingredients and try the recipe as written. My hubby loved this one so it is a keeper!
I am so happy to hear how much you loved this! Thanks for the tips on the subs! ๐
Iโve been making these for a few months now but lost the page when I got a new phone.. I just spent an hour looking for your page!!! I absolutely love this recipe (however I only use half the honey+Brown sugar from recipe)
LOVE THIS!
I am seriously so happy to hear this! Thanks so much Himani! ๐