Banana Peanut Butter Muffins are sweet, tender, and loaded with peanut butter, ripe banana, and gooey chocolate chips. No refined sugar, oil, or flour needed!
author’s note
The Banana Version Had to Happen
After seeing how much you all loved my Chocolate Peanut Butter Muffins, I knew I had to make a banana version. I have a lot of banana recipes on the site, from lighter options to full-on treats, but somehow I hadn’t paired bananas and peanut butter in muffin form yet. Safe to say I was missing out!
If you’re into bananas, peanut butter, oats, and chocolate chips, these are right up your alley. I really think you’re going to love them!
And yes, of course I still had to sneak some chocolate in these. If you want to keep these muffins totally refined sugar-free, there are so many good sugar-free chocolate chip options these days. Just swap those in here. Enjoy!
Ingredients In Banana Peanut Butter Muffins
| Ingredient | Let’s Chat About It |
|---|---|
| Bananas & honey | Use very ripe, spotty bananas for the best sweetness and flavor. |
| Peanut butter & vanilla | Use creamy peanut butter and stir well before measuring if using natural peanut butter. |
| Oats | Blend old-fashioned oats into a fine flour for the smoothest texture. Use certified gluten-free oats if needed. |
| Eggs, baking powder & salt | Make sure baking powder is fresh for a good rise. |
| Mini chocolate chips & regular chocolate chips | Mini chips spread chocolate throughout while larger chips create gooey pockets. |
How To Make Banana Peanut Butter Muffins
- Prep: Preheat oven, line muffin pan, and lightly coat with cooking spray.
- Blend: Blend oats until they resemble a fine flour and mash bananas until smooth.
- Mix: Beat wet ingredients until smooth, then add dry ingredients and mix again.
- Fill: Fold in chocolate chips and divide batter evenly among muffin cups.
- Bake: Bake until set, then cool briefly before transferring to a wire rack.
Quick Tip
A good muffin tin makes a world of difference. This one is my favorite and I’ve never had issues with the muffins sticking or releasing cleanly.
chelsea’s Notes
Top Tips For Success
The bananas make all the difference: Wait until your bananas are very dark and spotty all over. That’s when they’re at their sweetest! Then make sure to thoroughly mash them so you don’t end up with chunks in these Banana Peanut Butter Muffins. Here’s how I like to do it: add the bananas to a large bowl and beat with electric hand mixers until smooth and similar to a thick applesauce.
Use leftover overripe bananas in this Healthy Banana Cake Recipe!
Storage
Leftover Banana Peanut Butter 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:
Muffins And Quick Breads
Healthy Chocolate Chip Muffins
Desserts
Chocolate Muffin Recipe
Breakfast
Healthy Apple Muffins
Desserts
Applesauce Muffins
Banana Peanut Butter Muffins
Equipment
- Blender or food processor
Ingredients
- 1-1/4 cups old-fashioned oats see note 1
- 1 cup mashed banana 2-3 large very overripe bananas, see note 2
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1/2 cup mini chocolate chips see note 3
- 1/2 cup chocolate chips dark, semi-sweet, or milk (whatever you like best!)
Instructions
- Preheat oven to 350°F. Line an 12-cavity muffin pan with liners and lightly spray with cooking spray. Set aside.
- Add oats to a high-powered blender or food processor and blend until they resemble a fine flour. Set aside. In a large bowl, add the overripe bananas and beat with hand mixers until smooth and the consistency of thick applesauce. Measure out exactly 1 level cup and discard any extra.
- Add the mashed banana, peanut butter, honey, eggs, and vanilla to a large bowl. Beat with hand mixers until smooth. Add salt, baking powder, and blended oats. Beat again until smooth, scraping down the sides as needed. Add both chocolate chips and gently fold into the batter with a spatula.
- Divide batter evenly among the 12 muffin cavities, filling each nearly to the top. Bake for 18 to 22 minutes, or until the tops lightly spring back when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let muffins cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking at these are making me so hungry and I just got finished eating dinner!
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.
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!
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!
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!
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!
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.
I’ll do the experimenting and report back 🙂
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.
Thanks for this! My son rejects anything with oatmeal in it.
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!
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.
Just made these – used sunbutter instead of peanut butter. Also made 19 “mini-muffins” instead of regular sized muffins. Turned out AMAZING!!!!!
LOVE the mini muffin idea! So glad you tried and loved these 🙂 Thanks for the comment Rebecca!
How much time in oven for mini muffins?
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!