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.
Amazing. Got this recipe from a friend. Made it tonight and another friend asked for it.
I am so happy to hear this! Thanks so much Belinda! 🙂
These are my favorite muffins to make. With the pandemic, there’s been a volunteer group across the street from my apartment giving away boxes of food. A few weeks ago they had bananas…and they make you take a full box or nothing. So probably 20 lbs or more of bananas. I gave away most of them, but kept 3 or 4 big bunches. Fast forward 3-ish weeks and I have a glut of black mushy sweet perfect baking bananas. I’ve baked 2 separate batches this week…did a double recipe and tonight 4x recipe. I mostly follow the recipe and weigh my ingredients. What I love about this recipe is that the ingredient amounts do not have to be exact (not every banana is the same size…and I always put way more chocolate tgsv) and they still turn out great every time (I make these several times a month for the past year after I finally bought myself a stand mixer. The
I am thrilled to hear this! Thank you so much for your comment Eric! 🙂
Can you use quick oats instead of old fashioned? Not sure how that would affect the outcome. Thanks.
I’d stick to old fashioned. Quick oats act more like flour and absorb more liquid
Such a fantastic recipe and very versatile! I am 20 weeks pregnant and did an internet search for healthy banana nut muffins when I came across your recipe. I didn’t have all the ingredients but saw that others were able to make substitutions. I used pure maple syrup in place of honey, quick cook oats for old fashioned oats, and regular flour for oat flour. They came out at exactly 8 muffins and baked for 15 minutes! So yummy!!! I will definitely get the correct ingredients and try the recipe as written. My hubby loved this one so it is a keeper!
I am so happy to hear how much you loved this! Thanks for the tips on the subs! 🙂
I’ve been making these for a few months now but lost the page when I got a new phone.. I just spent an hour looking for your page!!! I absolutely love this recipe (however I only use half the honey+Brown sugar from recipe)
LOVE THIS!
I am seriously so happy to hear this! Thanks so much Himani! 🙂