Peanut Butter-Banana Muffins

Peanut butter banana muffin broken open, revealing the delicious interior with melting chocolate chips.

5 from 41 votes

These Peanut Butter-Banana Muffins are gluten-free, nutritious, and packed with flavor—all without oil, butter, or refined white flour!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Snack, Vegetarian

Cuisine: American, Vegetarian

Keyword: peanut butter banana muffins

Servings: muffins

Author: Chelsea Lords

Cost: $7.31

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

US - Metric

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.

Video

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