Indulge guilt-free with our Peanut Butter Banana Muffins – a truly wholesome treat crafted without oil, butter, or refined white flour. These delicious muffins are naturally gluten-free, incredibly filling, and bursting with delightful flavors!

From the Chef’s Kitchen

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Soft, Sweet, and Loaded with Peanut Butter Goodness!

After receiving so much love for my Chocolate Peanut Butter Muffins, I knew I had to create a banana-infused version. This time, we’re skipping the full chocolate experience to let the incredible combination of peanut butter and banana truly shine. While my site boasts a variety of banana recipes – some on the lighter side and others more decadent – these are the first to perfectly blend bananas and peanut butter in such a profoundly crave-worthy way.

If your heart beats for the classic combination of bananas and peanut butter, enjoys the wholesome goodness of oats, and appreciates a hint of dark chocolate (yes, I couldn’t resist sneaking in a little!), then these healthy peanut butter banana muffins are absolutely made for you!

Peanut Butter Banana Muffins: Your New Favorite Healthy Treat

Are you searching for a delicious yet nutritious way to start your day or enjoy a satisfying snack? Look no further than these incredible Peanut Butter Banana Muffins! This recipe redefines healthy baking, proving that you don’t need excessive oil, butter, or refined flours to create something truly extraordinary. We’re talking about soft, moist, and flavorful muffins that are naturally gluten-free thanks to the magic of oat flour.

These muffins aren’t just good for you; they’re incredibly easy to make, making them perfect for busy mornings or meal prepping for the week ahead. The combination of sweet, ripe bananas and creamy peanut butter creates a comforting flavor profile that will quickly become a family favorite. Plus, with a touch of dark chocolate, they offer just enough indulgence to feel like a special treat.

The Wholesome Foundation: Why These Muffins Stand Out

What makes these Peanut Butter Banana Muffins a game-changer? It’s all in the thoughtful selection of ingredients. By focusing on whole, unprocessed components, we achieve a muffin that’s not only delicious but also contributes to a balanced diet:

• No Oil or Butter: Peanut butter naturally provides the richness and moisture typically found in fats, eliminating the need for added oils or butter. This significantly reduces the saturated fat content while maintaining a tender crumb.
• No Refined White Flour: We utilize oat flour, a fantastic gluten-free alternative that adds fiber and a hearty texture. Oat flour is known for its mild flavor, allowing the banana and peanut butter to shine through.
• Naturally Sweetened: Overripe bananas bring natural sweetness, complemented by honey and a touch of brown sugar. This blend provides depth of flavor without relying solely on highly processed sugars.
• Gluten-Free: For those with gluten sensitivities or simply choosing a gluten-free lifestyle, these muffins are a perfect fit (ensure your oats are certified gluten-free).

These muffins prove that healthy eating doesn’t have to sacrifice flavor or texture. They are dense enough to be filling, yet light enough to be thoroughly enjoyable.

Essential Ingredients for Perfect Peanut Butter Banana Muffins

Crafting these wholesome muffins requires a handful of simple, readily available ingredients. Each plays a crucial role in achieving the desired flavor, texture, and nutritional balance. Let’s delve into what you’ll need and why:

• Overripe Bananas: This is key! Look for bananas with plenty of brown spots on their peel. Overripe bananas are significantly sweeter and softer, making them easier to mash and providing maximum natural sweetness and moisture to your muffins. One medium banana typically yields about 1/2 cup mashed.
• Creamy Peanut Butter: The star of the show! Use a creamy, conventional peanut butter (like Jif or Skippy) rather than natural, runny varieties. The emulsifiers in conventional peanut butter contribute to the muffin’s structure and prevent it from becoming too oily. It acts as our primary fat source, replacing butter or oil.
• Honey & Brown Sugar: These sweeteners work in harmony. Honey adds a distinct floral note and moisture, while light brown sugar contributes a subtle caramel flavor and tenderness. You have the flexibility to adjust the amount of brown sugar to suit your sweetness preference.
• Vanilla Extract: A splash of vanilla enhances all the other flavors, adding a warm, aromatic depth that’s essential for any baked good.
• Salt: Just a pinch of salt is vital to balance the sweetness and elevate the overall flavor profile, making the peanut butter and banana notes pop.
• Large Egg: The egg acts as a binder, holding all the ingredients together and providing essential structure and richness to the muffins, ensuring they don’t crumble apart.
• Baking Soda & Baking Powder: These leavening agents are responsible for the muffins’ light and fluffy texture, helping them rise beautifully in the oven.
• Oat Flour: The healthy, gluten-free base of our muffins. For the best results and control over texture, blend your own old-fashioned oats into a fine flour in a blender or food processor. Always measure the oat flour *after* blending to ensure accuracy. Oats are packed with fiber, making these muffins even more nutritious.
• Old-Fashioned Oats: A small amount of whole oats adds a delightful chewy texture and boosts the fiber content, giving the muffins a rustic, hearty feel.
• Dark Chocolate Chips: Optional, but highly recommended for that perfect touch of indulgence. Dark chocolate pairs wonderfully with peanut butter and banana. Feel free to substitute with milk or semi-sweet chips, or omit them entirely if you prefer.

Crafting Your Own Healthy Peanut Butter Banana Muffins: A Step-by-Step Guide

Making these wholesome muffins is straightforward and rewarding. Follow these detailed steps to ensure a perfect batch every time:

1. Prepare Your Oven and Muffin Tin: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature for even baking. Generously spray all 8 cavities of your muffin tin with cooking spray. It’s crucial not to use paper liners for this recipe, as the batter tends to stick to them. A well-greased tin allows for easy release.
2. Mash the Bananas: Peel your overripe banana and place it in a large mixing bowl. Using a fork, mash it thoroughly until it reaches a smooth, consistent consistency with no large lumps. Measure out 1/2 cup of the mashed banana.
3. Combine Wet Ingredients: To the bowl with the mashed banana, add the creamy peanut butter (it should be at room temperature, no need to warm it), honey, vanilla extract, light brown sugar, and the large egg. Mix these ingredients together vigorously until everything is completely combined and smooth. This forms the flavorful base of your muffins.
4. Create Your Oat Flour: If you’re making your own oat flour, place the old-fashioned oats into a blender or food processor. Pulse until the oats are pulverized into a fine, flour-like consistency. It’s important to measure the required 1/3 cup + 1 tablespoon of oat flour *after* blending, not before.
5. Integrate Dry Ingredients: Now, add the salt, baking soda, baking powder, your freshly made oat flour, the remaining 1/3 cup of whole old-fashioned oats, and the dark chocolate chips (if using) to the wet mixture. Mix gently but thoroughly until all the dry ingredients are just incorporated. Be careful not to overmix, as this can lead to tough muffins. A few small lumps are perfectly fine.
6. Fill and Bake: Using a cookie scoop or two spoons, evenly distribute the muffin batter into the 8 prepared muffin cavities. Each cavity should get about two full scoops. Place the muffin tin into your preheated oven and bake for 15–18 minutes. The muffins are done when the edges are lightly golden brown and the tops appear set and no longer wet or gooey. To test, insert a toothpick into the center of a muffin; if it comes out clean or with moist crumbs, they’re ready. Keep a close eye on them during the last few minutes to prevent over-baking, which can result in dry or crumbly muffins.
7. Cool and Enjoy: Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for 3–5 minutes. This brief cooling period helps them firm up and makes them easier to remove. Then, carefully use the tines of a fork or a small spatula to gently loosen and transfer the muffins to a wire cooling rack. Allow them to cool completely before storing, or enjoy them warm for a truly delightful experience!

Achieving Muffin Perfection: Expert Tips for Success

While this recipe is simple, a few expert tips can elevate your baking game and ensure your Peanut Butter Banana Muffins are nothing short of perfect:

• Thoroughly Mash Bananas: The consistency of your mashed bananas significantly impacts the muffin’s texture. Ensure they are mashed until almost completely smooth. This prevents large chunks of banana in the final product and contributes to a uniform moisture throughout the muffin. If you have extra overripe bananas, consider making this Healthy Banana Cake Recipe!
• Grease the Muffin Tin Generously: This cannot be stressed enough. These muffins are naturally moist and contain peanut butter, which can make them prone to sticking. Skip the paper liners and instead, thoroughly spray each cavity with cooking spray, ensuring full coverage.
• Don’t Overmix the Batter: Once the wet and dry ingredients are combined, mix only until just incorporated. Overmixing develops the gluten (even in oat flour, some structure can be built) and can lead to tough, dense muffins instead of light and fluffy ones.
• Add Extra Chocolate Chips on Top: For an irresistible presentation and an extra burst of flavor, sprinkle a few additional chocolate chips on top of each muffin before baking. They’ll melt beautifully, creating an appealing finish.
• Use Room Temperature Ingredients: Ensure your egg is at room temperature. This helps it emulsify better with the other ingredients, leading to a smoother batter and a more consistent bake.

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5 from 41 votes

Wholesome Peanut Butter-Banana Muffins

By
Chelsea Lords

These Peanut Butter-Banana Muffins are a revelation: gluten-free, incredibly nutritious, and packed with flavor—all achieved without oil, butter, or refined white flour!

Prep Time:

20 minutes

Cook Time:

18 minutes

Total Time:

38 minutes

Servings:

8 muffins

Video Tutorial

Watch how to make these delicious muffins:

Click here to watch the recipe video

Equipment

• Muffin pan with 8 cavities
• Blender or food processor

Ingredients

• Cooking spray
• 1/2 cup overripe banana (about 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 tablespoon oat flour (from old-fashioned oats blended in a blender)
• 1/3 cup old-fashioned oats (see note 2)
• 1/3 cup dark chocolate chips (can substitute milk or semi-sweet chocolate chips)

Instructions

1. Preheat your oven to 350°F (175°C). Generously spray all 8 cavities of your muffin tin with cooking spray. It is very important not to use paper muffin liners, as these muffins tend to stick.
2. Peel the overripe banana and mash it thoroughly with a fork in a large bowl. Ensure it’s well mashed for a smooth muffin texture. Measure out 1/2 cup of the mashed banana.
3. In the same large bowl, combine the mashed banana with the creamy peanut butter, honey, vanilla extract, light brown sugar, and the large egg. Mix vigorously until all ingredients are thoroughly combined into a smooth mixture.
4. To prepare oat flour, place old-fashioned oats in a blender or food processor and pulse until they reach a fine, flour-like consistency. Measure 1/3 cup + 1 tablespoon of oat flour *after* it has been blended.
5. To the wet ingredients, add the salt, baking soda, baking powder, the prepared oat flour, the remaining 1/3 cup of whole old-fashioned oats, and the dark chocolate chips. Mix gently until just combined. Be careful not to overmix the batter.
6. Using a cookie scoop or two spoons, evenly divide the muffin dough into the 8 prepared muffin cavities. Bake at 350°F (175°C) for 15–18 minutes, or until the edges are lightly browned and the tops are set and no longer appear wet. Watch carefully to prevent over-baking, which can lead to dry muffins.
7. Allow the muffins to cool in the muffin pan for 3–5 minutes. This helps them firm up slightly before removal. Then, use the tines of a fork or a small spatula to gently coax the muffins out of the tin and transfer them to a wire cooling rack to cool completely. Enjoy!

Recipe Notes

Note 1: For those who prefer a sweeter muffin, feel free to increase the light brown sugar by 1–2 tablespoons. Start with 4 tablespoons total and adjust up to 6 tablespoons based on your preference.

Note 2: To ensure these muffins are truly gluten-free, use oats that are certified gluten-free.

Storage: Store any leftover muffins in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate for up to a week. These muffins also freeze wonderfully for up to 3 months; simply thaw at room temperature or warm in the microwave when ready to enjoy.

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 and should only be used as an approximation.

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