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.
Delicious! I’ve just recently started to try baking healthier recipes for our treats and these are a keeper. I used 1/2 cup canned pumpkin since I didn’t have banana and 2.5T applesauce in place of the brown sugar. This made 22 mini-muffins, and they were just right baked for around 12-14 min.!
Meant to add, my kids, 5 & 2, loved them!
Yes, kid approved! Thank you Sarah, i’m glad you enjoyed!
Genius! I’m glad you liked them!
These are amazing, made them twice now ! This time I did half crunchy PB and half almond butter (because thats what I had). I loveeeee the crunchy PB in it ! Thanks for this yummy recipe.
So happy to hear you’ve enjoyed these muffins Lauren 🙂 Thanks for the comment!!
Those muffins are sooooo delicious. Me and my husband loves them very much…..Thanks for the recipe.
So happy to hear these have been enjoyed! Thanks so much for the comment Nirva! 🙂
My go to recipe for a no fat muffin. I love raisins added to a few cupcakes and my daughter put extra chocolate chips in “her” cups. Fabulous and enjoyed by all, even my son who doesn’t like banana cakes. Of course we didn’t tell him abou the bananas. Thanks for this recipe
So thrilled to hear that Christine! I’m glad these have been a hit and even with your son who doesn’t love banana! 🙂 Thanks for the comment!
These were great and went so fast that I don’t think they made it out of the oven. Nice treat, and I felt great serving them without all the oil that are usually in muffins. I figured out the points on the new weight watchers menu and they are 9 pts but worth every one of them.
I’m so thrilled these were so well enjoyed!! Thank you so much Paula! 🙂
Hi,
Not only me but my husband and my 2 year old daughter and even our friends are your muffins fan especially your the one and only Flourless Skinny Peanut Butter Banana Muffin?
I found the recipe of it from a page on Instagram named Healthy fitness meals by Rena, and fell in love immediately, and to tell you the truth i’m making it once or twice a week? then I realized you are the founder of this recipe and I followed you on Instagram and here,
And I also calculated the calories of it 229 kcal each by using the chocolate chips only on top of it?,after all I wanna say thank you for your lovely recipe?
Hi Sara, Thank you so much for your sweet comment it means the world to me! I’m thrilled you’ve enjoyed these muffins so much! Makes me so happy to hear it 🙂 And thank you for the calorie count!! xo
These are soooo good. I just made them and had one warm! I didn’t change a thing except I doubled the recipe so I could get 12 and so glad I did, they are delicious. I used honey and banana and baked them about 16 minutes. So good, thesse will be made over and over. Thanks!
Awesome!! I’m so thrilled you enjoyed these so much! 🙂 Thanks for the comment!
I just made these and they are DELICIOUS. Its hard eatin healthy when I’m a sucker for chocolate baked goods and these 100000% did the trick! I am so happy to have a recipe that is easy, healthy, and just freakin amazing. I substituted organic maple syrup for the agave/honey but they were just as yummy!
Oh I’m so thrilled to hear this!! Happy these were so well enjoyed. Thanks for the comment!
I am 100% OBSESSED with these muffins! I have been making them weekly since I found the recipe! I hoard them and won’t let anyone else eat them! haha!
Haha that’s awesome!! 🙂 I’m so happy these have been so well enjoyed! Thank you Liz!
HI I made these and they were wonderful. Easy to follow. Everybody loves it
So happy to hear that! Thank you for the comment!!