Peanut Butter Banana Muffins, made with no oil, no butter, and no refined-white flour, are gluten free, filling, and flavor loaded!
author’s note
Soft, Sweet, and Full of PB Goodness!
After how much you all loved my Chocolate Peanut Butter Muffins, I had to share this banana version. No chocolate this time, just all the peanut butter banana goodness. I have a bunch of banana recipes on the site (some lighter, some more indulgent), but these are the first ones to really bring bananas and peanut butter together in such a crave-worthy way.
If you’re into bananas, peanut butter, oats, and dark chocolate (yep, I still snuck a little in), these muffins are right up your alley!
Ingredients In Peanut Butter Banana Muffins
- Overripe Banana: Use overripe for the best flavor and texture.
- Peanut Butter: Replaces the need for oil or butter. Use creamy (not natural or runny).
- Honey & Brown Sugar: You can adjust the brown sugar for more or less sweetness.
- Vanilla Extract & Salt: Boosts overall flavor. Salt balances the sweetness.
- Egg: Binds everything together and gives the muffins structure.
- Baking Soda & Baking Powder: Helps the muffins rise and keeps them fluffy.
- Oat Flour: Blend your own oat flour for best results and measure after blending.
- Dark Chocolate Chips: Sub with milk or semi-sweet chips if preferred, or leave out.
How To Make Peanut Butter Banana Muffins
- Preheat oven and grease muffin tin.
- Mash banana and mix with peanut butter, honey, vanilla, brown sugar, and egg.
- Blend oats to make oat flour.
- Add salt, baking soda, baking powder, oat flour, oats, and chocolate chips to the mixture.
- Scoop into muffin tin and bake until set.
- Cool in tin, then transfer to a rack. Enjoy!
Quick Tip
A good muffin tin makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with these muffins not releasing well.
Top Tips For Success
- Mash bananas thoroughly for a smooth texture. Use extra bananas in this Healthy Banana Cake Recipe.
- Grease the muffin tin well; avoid liners as the batter sticks.
- Add extra chocolate chips on top for appearance and more flavor.
Storage
Leftover Peanut Butter Banana 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:
Desserts
Applesauce Muffins
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Chocolate Muffin Recipe
Breakfast
Healthy Apple Muffins
Peanut Butter-Banana Muffins
These Peanut Butter-Banana Muffins are gluten-free, nutritious, and packed with flavor—all without oil, butter, or refined white flour!
Video
Equipment
- Muffin pan with 8 cavities
- Blender or food processor
Ingredients
- Cooking spray
- 1/2 cup overripe banana 1 medium
- 1/2 cup creamy peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup light brown sugar lightly packed, see note 1
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup + 1 tablespoons oat flour old-fashioned oats that have been blended in the blender
- 1/3 cup old-fashioned oats see note 2
- 1/3 cup dark chocolate chips can sub milk or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Generously spray 8 cavities with cooking spray. Do not use muffin liners; these muffins stick to the liners.
- Remove the banana peel and mash well with a fork. Measure the banana after it has been thoroughly mashed.
- In a large bowl, mix together the mashed banana, peanut butter (do not warm up), honey, vanilla extract, brown sugar, and egg. Mix until thoroughly combined.
- To make the oat flour, pulse oats in a blender or food processor until they have a flour-like consistency. Make sure to measure the oat flour after blending and not before.
- To the bowl with the wet ingredients, add the salt, baking soda, baking powder, oat flour, old-fashioned oats, and dark chocolate chips. Mix until thoroughly combined.
- Using a cookie scoop, scoop 2 full scoops of the dough into each muffin cavity, filling 8 cavities. Bake at 350℉ for 15–18 minutes or until lightly browned along the edges and no longer gooey or wet-looking on top. Watch carefully so they don’t burn and end up less flavorful and crumbly.
- Let cool for 3–5 minutes in the muffin pan, then use the tines of a fork to gently coax the muffins out of the tin. Transfer to a wire cooling rack to allow the muffins to finish cooling.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: If you like your muffins sweeter, increase brown sugar by 1–2 tablespoons. Depending on your preference, start with 4 tablespoons and go up to 6.
Note 2: Make sure oats are certified gluten-free to have a gluten-free muffin.
Storage: Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for longer storage.
Nutrition
Serving: 1muffin | Calories: 292kcal | Carbohydrates: 38g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 299mg | Fiber: 3g | Sugar: 18g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have been looking for something special to make for a friend who just became a new mommy, and I think these are just the ticket! They seem comforting and easily poppable without having to worry about interrupting the process of losing that baby weight. 🙂 Thanks for sharing!
I love chocolate chip peanut butter muffins, and this skinny banana version looks great! I totally want to try your double chocolate ones, too!
The perfect grab and go breakfast, Chelsea!
*sound of door slamming, car turning on, tires squealing*
I’LL BE OVER SOON!!!
😛
Do you know if I could use maple syrup instead of honey? Would it change the taste a lot…. Just so my little man can eat it too!
Skinny muffins mean I can eat more, right? These look amazing, Chelsea! I wish I had one right now!
These look so good, and I am also a huge fan of slightly underbaked treats. I bet that my kids would love these (and Mommy too, of course 🙂 )
I love the pb-chocolate-banana combination in these fluffy little muffins! I can’t believe they’re skinny, too! Great recipe, Chelsea.
yes! I want these for my afternoon snack! I bet my kids would love them too.
Well you’ve combined all of my favorite ingredients into one muffin. I cannot wait to give these a try, they look so good!
Love the sound of these muffins! I need to have these around for afternoon snacks!