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.
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.!
Meant to add, my kids, 5 & 2, loved them!
Yes, kid approved! Thank you Sarah, i’m glad you enjoyed!
Genius! I’m glad you liked them!
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.
So happy to hear you’ve enjoyed these muffins Lauren 🙂 Thanks for the comment!!
Those muffins are sooooo delicious. Me and my husband loves them very much…..Thanks for the recipe.
So happy to hear these have been enjoyed! Thanks so much for the comment Nirva! 🙂
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
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!
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.
I’m so thrilled these were so well enjoyed!! Thank you so much Paula! 🙂
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?
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
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!
Awesome!! I’m so thrilled you enjoyed these so much! 🙂 Thanks for the comment!
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!
Oh I’m so thrilled to hear this!! Happy these were so well enjoyed. Thanks for the comment!
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!
Haha that’s awesome!! 🙂 I’m so happy these have been so well enjoyed! Thank you Liz!
HI I made these and they were wonderful. Easy to follow. Everybody loves it
So happy to hear that! Thank you for the comment!!