Home > Breakfast > Peanut Butter Banana Muffins Peanut Butter Banana Muffins June 19, 2020 | 131 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.