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Time for one delicious treat! These gluten-free peanut butter banana muffins are all kinds of tasty! Made with oat flour and naturally sweetened, they are a great dairy-free snack that the whole family will love!
Ingredients to make the recipe
- Bananas: Use ripe or overripe bananas that are naturally sweeter. You’re looking for some that are spotty!
- Peanut butter: Use unsalted peanut butter. If you only have salted, then omit the added salt in the recipe.
- Honey: Used to naturally sweeten the peanut butter banana muffins.
- Eggs: To bind the ingredients together. To make it vegan, you can swap two flax eggs.
- Oat flour: To make these muffins gluten-free. You can easily make your own oat flour or use store bought.
- Baking powder and soda: So that the muffins rise during baking and become light and fluffy.
- Seasonings: Vanilla, cinnamon, nutmeg and salt.
How to make peanut butter banana muffins
- Mash the bananas in a bowl until they’re almost liquidy.
- Mix in the peanut butter and honey.
- Add the eggs and vanilla.
- Beat until just combined.
- Add in the dry ingredients that you whisked separately in a bowl.
- Stir together until just combined, but a few lumps are ok!
- Pour the batter into muffin cups, top with a sliced banana, if you’d like, and bake until they’re golden and the centers are fully cooked.
Tips for making the recipe well
- Swap the smooth peanut butter for crunchy peanut butter. It’s a great choice to add some texture to the muffins.
- Only use fresh bananas on top if eating within a day. The fresh bananas slices give it a fun presentation, but they will brown after 24 hours. You can opt for using dried bananas or banana chips instead too.
- Don’t over mix the batter. When you add the dry ingredients, mix them in by hand. If you over mix the batter, your muffins will not rise when they are baked in the oven and can be quite dense and chewy.
- Don’t over fill your muffin pan with the batter. The muffins rise when they bake, so fill the cups ¾ full so that they don’t overflow.
Frequently asked questions
Once cooled, transfer your peanut butter banana muffins to an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week.
Yes! These healthy muffins freeze well and will keep for up to 3 months. Freeze the muffins solid on a baking sheet before transferring to a freezer safe container or bag. Thaw frozen muffins at room temperature and you can heat them up in the microwave or oven if you ike.
Not all muffins are made equally, a lot have a ton of added sugar in them so may not be the wisest choice. However, these peanut butter banana muffins have no added refined sugar and have a good amount of protein in them. So, if you are short on time, grab one of these and you’ll be set for the day!
These delicious and healthy peanut butter banana muffins are a great make ahead breakfast option or mid afternoon snack. Made with all natural ingredients, they are something you can feel good about serving to your family, and I promise you, they’ll love them!
More muffin recipes to try:
- Double Chocolate Muffins
- Sweet Potato Muffins
- Chai Muffins
- Healthy Muffins for Kids
- Banana Chocolate Muffins
- Blueberry Banana Muffins
If you’ve tried this healthy-ish feel good Peanut Butter Banana Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Peanut Butter Banana Muffins
- 3 ripe bananas plus for more topping if desired
- ⅔ cup unsalted peanut butter room temperature
- 3 tablespoons honey
- 2 large eggs
- 1 teaspoon vanilla
- 1 ¼ cup oat flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Preheat the oven to 375°F. Line a standard muffin pan with muffin papers.
- In a large bowl, beat the bananas with a hand mixer until well mashed.
- Add the peanut butter and honey. Beat until smooth. Add the eggs and vanilla. Beat on low until just combined.
- Combine the oat flour, baking powder, baking soda, salt and spices in a small bowl or large measuring cup. Stir to distribute.
- Transfer the dry ingredients to the wet and stir with a spatula until just combined. Do not over mix. Some small lumps are ok.
- Scoop the batter into the prepared muffin pan, filling the cups just below the top. Add sliced bananas, if using.
- Bake for 15-17 minutes, until a cake tester inserted in one of the center muffins comes out with just a couple crumbs. Allow to cool in the pan for 10 minutes before serving