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.
Looking at these are making me so hungry and I just got finished eating dinner!
Amazing!!! I made them today but added walnuts. Delish!!!! I also tripled the recipe so I have a ton of muffins. Hears to hoping they freeze well.
Made these today, they’re the bomb! Finally a recipe that looks good and cooks up good. I wish more people would post about how recipe turns out rather than how delish it looks. Any hoo, these turned out great, thanks for sharing!
Great recipe. Loved all the substitutions to make it healthy. It is hard to find recipes with just one banana and no oil. Thank-you so much for this great idea! Also, the directions were really detailed which is greatly appreciated. Thanks for the detail, it leaves no room for confusion!
i just made these and they are AMAZING! i only used one tablespoon of brown sugar since i’ve been restricting refined sugar mon-fri but i had to try this recipe. we had dark choc chips and dark choc is medicinal, right? i got 10 muffins and one of them will be breakfast. yum!
I just made these delightful muffins and cannot get enough of them! Holy YUM!! My family doesn’t care for the texture of the oats in them, however. I wonder if you could figure out out many cups of the oats powder I would need to use in place of the oat powder and regular oats?
Thanks!
I’ve never experimented with leaving out the oats or replacing them all with oat flour and fear it would mess up the composition of these muffins.
I’ll do the experimenting and report back 🙂
I did the experimentation on the use of all blended oats and came up with 2/3 cup of blended oats equals the same quantity as the oats the way you have the recipe written. Just thought I’d let everyone know just in case there are other picky families (like mine) out there. Use of all blended oats does not change the final product.
Thanks for this! My son rejects anything with oatmeal in it.
I made your lemon chai seed muffins last week, and they were AMAZING! I can’t wait to make these ones. I love how you use oatmeal and make it into flour!
Made these last night and they are the most perfect healthy muffins I’ve ever made! Definitely a keeper and a recipe I’ll be coming back to constantly.
Just made these – used sunbutter instead of peanut butter. Also made 19 “mini-muffins” instead of regular sized muffins. Turned out AMAZING!!!!!
LOVE the mini muffin idea! So glad you tried and loved these 🙂 Thanks for the comment Rebecca!
How much time in oven for mini muffins?
I just happen to have this one mega-ripe banana that is waiting to be eaten, and I think I need to make these muffins ASAP!