Home > Breakfast > Peanut Butter Banana Muffins Peanut Butter Banana Muffins June 19, 2020 | 129 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Peanut Butter-Banana Muffins, made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded! Peanut Butter-Banana Muffins After sharing these chocolate peanut butter muffins to such a positive reception, I wanted to share a non-chocolatey version using bananas. And while there are a plethora of banana treats (healthy and not) on this site, these muffins are the first banana treat to combine bananas and peanut butter in an irresistible treat. If you like bananas, peanut butter, oats, and dark chocolate, you are going to love these muffins! Instead of using white flour for these peanut butter banana muffins, we use oats to make up the base. Some of the oats are blended into an oat flour and the rest are used in their whole form. Oats are a fantastic ingredient for keeping these muffins as nutritious as possible; read up on some of the health benefits of oats here! Making oat flour Place old-fashioned oats in a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground. Pulse again as needed. Peanut butter banana muffins tips Use overripe bananas. The riper the bananas, the sweeter these muffins will turn out. I like to wait until the peel is practically brown all over. Thoroughly mash the bananas. If the bananas aren’t mashed well, they will leave unpleasant chunks in the muffins. Take the time to really mash the bananas into an applesauce-like consistency. Adjust the sugar. If you’re used to lower-sugar treats, the amount of sugar in this recipe will likely be perfect. If you’re new to lower-sugar treats, feel free to increase the brown sugar by 2-3 tablespoons. I would avoid increasing the honey amount for sake of the texture on these Peanut Butter-Banana Muffins. Generously grease the muffin tin. I don’t recommend muffin liners in this recipe; the batter sticks to the liners. Make sure to really grease the cavities well with nonstick cooking spray. Add a few dark chocolate chips on top. I like to add three or four extra chocolate chips on top of each muffin before putting them into the oven. Not only does this make the tops look nicer, it also ensures there is a chocolate chip in every bite! QUICK TIP A good muffin tin also makes a world of difference. These tins are my absolute favorite, and I’ve never had a problem with these muffins not releasing well. QUICK TIP Make sure all ingredients are, in fact, gluten free. While the ingredients called for in Peanut Butter-Banana Muffins are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten (particularly the oats, which carry a high risk of contamination). Anyone with celiac disease needs to avoid all traces of gluten! More nutritious snacks Healthy Breakfast Cookies Chocolate chip studded Healthy Pumpkin Bread Healthy Blueberry Muffins with Greek yogurt Healthy Banana Bread naturally sweetened Chocolate Granola Bar with almond butter FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter-Banana Muffins 5 from 38 votes - Review this recipe Peanut Butter-Banana Muffins made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded! SAVE TO RECIPE BOX Print Recipe Peanut Butter-Banana Muffins 5 from 38 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Peanut Butter-Banana Muffins made with no oil, no butter, and no refined-white flour, are gluten free, nutritious, and flavor loaded! Course Breakfast, Snack, Vegetarian Cuisine American, Vegetarian Keyword peanut butter banana muffins Prep Time 20 minutes Cook Time 18 minutes Total Time 38 minutes Servings 8 muffins Calories 227kcal Ingredients1/2 cup (124g) overripe banana (~1 medium)1/2 cup (119g) creamy peanut butter2 tablespoons honey1 teaspoon vanilla extract1/4 cup light brown sugar, lightly packed (See Note 1)1 large egg1/4 teaspoon salt1/2 teaspoon baking soda1/4 teaspoon baking powder1/3 cup + 1 tablespoons (40g) oat flour (regular old fashioned oats that have been blended in the blender)1/3 cup (32g) old-fashioned oats (See Note 2)1/3 cup (59g) dark chocolate chips (can sub milk or semi-sweet chocolate chips) InstructionsPREP: Preheat the oven to 350 degrees F. Generously spray 8 cavities with nonstick cooking spray. Do not use muffin liners; these muffins stick to the liners.MASH BANANA: Remove the banana peel and mash well with a fork. Measure the banana after it has been thoroughly mashed.BATTER: In a large bowl, mix together the mashed banana, peanut butter (do not warm up in the microwave), honey, vanilla extract, brown sugar, and egg. Mix until thoroughly combined.OAT FLOUR: 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.FINISHING BATTER: To the bowl with the mixed wet ingredients, add in the salt, baking soda, baking powder, oat flour, old-fashioned oats, and dark chocolate chips. Mix until thoroughly combined.BAKE: Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity, filling 8 cavities. Bake at 350 degrees for 15-18 minutes or until lightly browned along the edges and no longer gooey or wet-looking on top. Watch them carefully so they don't burn and end up less-flavorful and crumbly.ENJOY: Let cool for 3-5 minutes in the muffin tin and 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. Recipe NotesNote 1: If you like your muffins sweeter, increase brown sugar by 1-2 tablespoons. Depending on your taste buds, start with at least 4 tablespoons and go up to 6 Note 2: Make sure oats are certified gluten-free to have a gluten-free muffin. Nutrition FactsServing: 8muffins | Calories: 227kcal | Carbohydrates: 27.6g | Protein: 6.1g | Fat: 11.3g | Cholesterol: 23.3mg | Sodium: 80.7mg | Fiber: 2.3g | Sugar: 18.6g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I was JUST searching for a peanut butter and chocolate muffin recipe last night! What perfect timing 🙂 These look so good! Reply
As soon as I saw peanut butter and banana muffins, I just had to pin this right away. These sound so delicious, and I absolutely LOVE that they’re gluten-free! Beautiful pictures, too! Reply
I’ve always been a big proponent of underbaking brownies and some cookies, but never thought to do it with muffins. I adore how healthy these are since I know I’m going to end up eating maybe 10 of them I don’t have to feel quite as guilty haha. Reply
Underbaking muffins is the best – even if they don’t look perfect, the texture is PERFECT!! These look so delicious – and I’m obviously a sucker for chocolate peanut butter, mmmm Reply
I can never get enough skinny recipes. I love this skinny version and would love to have it everyday for breakfast. YUM! 🙂 Reply
You make the most gorgeous skinny muffins! I would love that undercooked center 🙂 And mainly because there is so much PB involved! Reply
I have always wanted to make big puffy bakery-style muffins, but could never get them to look like that. So I never really make muffins. I could probably do these, though! Love how healthy they are too! I can’t believe there isn’t any butter or oil. So impressive! 🙂 Reply
Well you’ve combined all of my favorite ingredients into one muffin. I cannot wait to give these a try, they look so good! Reply
I love the pb-chocolate-banana combination in these fluffy little muffins! I can’t believe they’re skinny, too! Great recipe, Chelsea. Reply
These look so good, and I am also a huge fan of slightly underbaked treats. I bet that my kids would love these (and Mommy too, of course 🙂 ) Reply
Skinny muffins mean I can eat more, right? These look amazing, Chelsea! I wish I had one right now! Reply
I love chocolate chip peanut butter muffins, and this skinny banana version looks great! I totally want to try your double chocolate ones, too! Reply
I have been looking for something special to make for a friend who just became a new mommy, and I think these are just the ticket! They seem comforting and easily poppable without having to worry about interrupting the process of losing that baby weight. 🙂 Thanks for sharing! Reply
I love under-baking muffins! They are so good that way! These look fantastic – chocolate and peanut butter is a match made in heaven! Reply
Peanut butter and chocolate is the ultimate combo especially when they’re in the form of scrumptious looking muffins like these! I love that they are skinny and slightly underbaked too 🙂 Reply
these look awesome Chels! you make the BEST sweet yet healthy little breakfast creations, I’m obsessed with all of them! pinned 🙂 Reply
I have all of the ingredients except oat flour on hand. Do you think that I could substitute with regular flour? Thanks!! Looks delicious! Reply
I’m not sure since I haven’t tried regular flour, but I don’t see why it wouldn’t work. If you have any kind of oats on hand, you can grind them up to an oat flour in a blender or food processor! Reply
Just an FYI: Using regular old-fashioned oats does not make this recipe gluten-free. You need to still make sure that you buy GF oats. These do sound delicious, though, and I can’t wait to try them! Reply
Just made these and they are incredibly delicious. Followed the recipe exactly except I doubled it (so glad I did). Thank you so much for the recipe. Can’t wait to try more from you! Reply
chocolate banana shake! I’ll be trying this one for sure with almond butter and almond milk instead. This will be my new sweet fix go to! Thanks for sharing!!! Five stars!!!! Reply
My daughter loves to bake muffins for her grandparents. She is always looking for new and different combinations. This week she made these absolutely delicious peanut butter banana muffins (sans choco chips) for her grandparents and left one out for me to try. Long story short….this recipe has been promoted to one of our favorites and hand written to place in my “old fashioned” recipe holder for quick access. Thank you for posting! We are planning to make next batch with chunky peanut butter and raisins. 🙂 Reply
Made these tonight, left out the chocolate chips, used baby food bananas as usual and made mini muffins for my grandson. They smell amazing! Reply
I’ve made these two nights in a row! First night with chocolate chips, second night with raisins instead. My meat and potatos anti health food boyfriend absolutely loved them and of course I did too!!! Reply
Thank you for the recipe. We loved them. My only changes were coconut sugar in place of the brown sugar and coconut flour in place of the oat flour. They still came out wonderfully tasty. Oh, and I used crunchy peanut butter instead of creamy. Thank you again. Reply
Thanks so much for leaving a comment! I love all the changes you made and so glad they worked! 🙂 Have a wonderful day Naomi! Reply
Hi! Quick question: When subbing the coconut flour, did you use 1/3 cup + 1 tablespoon or a different amount? Also, did you increase the amount of eggs or liquid? Thank you! Reply
Just do them at 350; sorry about that! Originally I baked them at 425 then lowered the temperature halfway through, but the more I make these I’ve found more success with just the one temperature 🙂 Reply
Awesome, thanks! I made these yesterday and I’m OBSESSED!!!! So good! I’ll be making a bazillion batches 🙂 Reply
Just made these and they taste AMAZING!! The combination of banana, peanut butter, and chocolate is simply wonderful. Thanks for posting! Reply
Thanks so much for taking the time to comment Carrie! So glad you loved these muffins and that combination! 🙂 Have a great night! Reply
These were AMAZING! Instead of a regular egg I used a flax egg, which tends to make things even more dense, moist and delicious than they already are. I already had some semi-sweet chips in my fridge (a huge bag), otherwise I would definitely use dark chocolate, or maybe even carob chips. What a great recipe – I’m already planning to make another (double) batch tomorrow so I have plenty on hand!! Reply
I subbed the 1/3 cup powdered oats with 1/3 cup vanilla protein powder. It was delicious and fluffy all the same. Huge thumbs up!!! Thank you!!! Reply
I have a gluten sensitivity ; Just made these muffins and they are simply delicious. Thank you Chelsea for sharing. Reply
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! Reply
Just made these – used sunbutter instead of peanut butter. Also made 19 “mini-muffins” instead of regular sized muffins. Turned out AMAZING!!!!! Reply
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. Reply
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! Reply
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! Reply
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. Reply
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. Reply
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! Reply
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! Reply
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! Reply
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. Reply
Here you are 🙂 Skinny Peanut Butter and Banana Muffin Nutrition Facts Serving Size 1 Recipe total Servings 9 Calories 227 Total Fat 10.69 g Saturated Fat 3.78g Monosaturated Fat 5.09g Polysaturated Fat 1.81g Total Carbohydrate 24.6 g Fiber 3.4 g Sugar 11.1 g Protein 7 g Cholesterol 23.65 mg Calcium 32 mg Iron 1.32 mg Potassium 264 mg Sodium 212 mg Zinc 1 mg Thiamin 0.06 mg Riboflavin 0.07 mg Niacin 1.65 mg Vitamin B6 0.15 mg Vitamin C 1.1 mg Vitamin B12 0.07 Ug Vitamin A 46 IU Vitamin E 1.39 mg Vitamin D 0.1 Ug Vitamin K 0.6 Ug Points 5 Points Plus 6 *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator. Reply
These look yummy! I’m making them next week! Did you use unsweetened peanut butter? Could I use tahini instead? Reply
I just used regular peanut butter. I have never tried tahini in these so I can’t say if they would work or not but I do think the flavor would be off. Reply
It look very attractive and appetizing. They would be perfect for the kids and me too! I’ll follow and try to do it at the weekend. Thanks for your guide Reply
I was looking for a peanut-choco recipe and I cane across this one! Boy, I am so glad i did, cause these muffins are soooo good! I didn’t have any honey or agave, so i put 1tb spoon of maple syrup (i had only that much:)) and I also put 1 teaspoon of cinnamon (i just can not live without it, what can i do?!:)). Oh, and the last thing: we europeans struggle a lot with american metric system, so maybe i didn’t use the exact amounts of oats and oat flour, but in the end it all turnerd out very well! So thank you for the recipe! I’m dure i’ll make these muffins often! Ciao from Italy! Reply
Just made these and I’m in heaven. My boyfriend will no doubt probably eat all of them within two days (one day if I let him haha). I used crunchy peanut butter instead as well and it worked well, added a nice crunch to them! i didn’t have any chocolate chips but had a giant bar of dark chocolate so I chopped that into chunky pieces and they worked too. I totally forgot these are considered “skinny.” They taste so decadent!!! Reply
Haha so great to hear! I’m so glad you enjoyed these 🙂 And thanks for taking the time to leave a comment! I need to try these with crunchy peanut butter next time! Reply
I’ve made this recipe twice now… once with banana and once with apple sauce and crunchy peanut butter (accidentally bought crunchy instead of smooth); both turned out great! I’m not a baker by any means – most of my attempts are hit or miss at best – but this recipe is foolproof. Thank you so much for such a tasty, healthy and easy recipe! : ) Reply
Oh this is SO great to hear!! So glad you’ve been able to switch it up and make some yummy muffins! Thanks for the comment 🙂 Reply
I made a double batch to freeze and didn’t have enough peanut butter so I used some Reeses chocolate peanut butter spread instead and it turned out amazing! Reply
I have made these muffins for the past 12months. It’s so reassuring to have a freshly made batch in the fridge.i eat these muffins every single day. Moist peanut butter banana choc chip ! What’s not to like ! Reply
Love that these are flourless and so healthy! My mom is trying to eat gluten free so with gluten free oats, this is perfect! Reply
Hi Chelsea – this is the first time I’ve made the effort to leave a comment on a blog, because I’m so impressed! I’ve made these muffins a few times now (and your amazing lemon and chia seed muffins too) and can’t believe they’re butter, oil and flour free! I’ve tried a lot of gf and ‘healthy’ bakes out here in London and these are the best by far. I worked out the stats too and am so pleased! Thank you so much for your recipes 🙂 please keep up the great work! Reply
Awe this made my day! I’m so thrilled you’ve been enjoying the healthy muffin options on my site! I’m really happy about that 🙂 Thank you Kate! Reply
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! Reply
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! Reply
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! Reply
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? Reply
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 Reply
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. Reply
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 Reply
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! Reply
Those muffins are sooooo delicious. Me and my husband loves them very much…..Thanks for the recipe. Reply
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. Reply
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.! Reply
SO good. I also doubled the batch because they sounded so good and I’m so glad I did. Also only used 2 tablespoons of brown sugar for the doubled recipe. Love them! Reply
I made these last night…so good! You’d never believe there’s no oil or butter if you didn’t make them yourself! I used mini chocolate chips and baked them in mini muffin tins (cut bake time to 10-11 minutes). This recipe is going onto my “favorites” board…thanks!!! Reply
I’m so thrilled this recipe made it on your favorites board 🙂 Thanks so much for trying these Tracy! Reply
These are simply AMAZING. I just made a fresh batch of them. I substituted brown sugar for coconut sugar instead and added 2 big dollops of non fat-free Greek yogurt. So moist and airy… and AMAZING! Reply
I had just seen this recipe and changed a few things. I changed the flour to GF flour and it was amazing! Reply
Absolutely loved making this recipe!! I love even more that it’s FODMAP friendly 🙂 just wondering, is there a reason I can’t use muffin liners next time? It’s so much easier in terms of no washing up!! Reply
So happy to hear that; thanks so much for the comment Chantelle! 🙂 Unfortunately these muffins tend to stick to the liners and don’t come off as well which is why I recommend not using them; if you have silicone muffin tins though those may work! Reply
These are so yummy! I’m just getting ready to make these again (it’s becoming a weekly tradition). I double the recipe as I usually have 3 bananas I need to use up and having slightly more than double the amount of banana has not been an issue. But the chocolate chips I double again cause I love chocolate. I also make mini muffins and they cook for about 10 minutes and come out perfect. So a happy accident I discovered is that one night after I made a pizza and had turned the oven off (I have a large pizza stone on the bottom rack that I never take out) I put a couple muffins on a piece of parchment and put them on the pizza stone to warm them up. Well I kinda forgot about them til like 10 or 15 minutes later and the radiant heat was just enough to give the outer part of the muffins an awesome sweet,, chewy crust and the chocolate chips kinda pooled into the center of the muffin and they were incredible. After that, whenever I am finished cooking something in the oven and have turned it off, I throw a couple muffins in and they are just the best thing ever. Reply
Eric, i’m so glad to hear this! Also this oven discovery is AMAZING! You’re a genius! Hope you continue to enjoy 🙂 Reply
I replaced the chocolate chips by dried cranberries. Honestly they were delicious ! One of the best muffins I ever had: super moist, not chewy and really tasty 😀 Reply
They were delicious, and I will definitely make again! The only issue I had was with the amount of batter. I had some left. I wasn’t sure how much, so I thought I’d better just do another tray. Turned out to be 4 muffins worth. I just topped off three instead of making 4. They turned out a good size. As for the other 8 I made though, they had plenty of room left to fill in their cups after they finished baking (1/4 – 1/3 of room left). I thought I had a standard size cookie scooper but maybe not. I used generous, overflowing scoops too. Are they supposed to be smaller muffins that don’t fill up their cups? Is it normal to have that much batter left over? Would I be better off using three scoops per muffin instead of two with this scooper? Reply
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! Reply
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! Reply
