Peanut butter banana muffins are made in one bowl, packed with flavor and plenty of nutrients for an easy breakfast or snack you can feel good about! Naturally gluten free with oat flour, dairy free, and refined sugar free, a single muffin provides roughly 9 grams of protein and 3 grams of fiber to keep you full. Serve them as they are, or add a sprinkle of chocolate chips!
Is there anything better than the classic combination of peanut butter and banana? Although I’m not sure about the addition of bacon, it turns out Elvis was onto something with his ever-famous peanut butter banana sandwiches. I mean, helloooo deliciousness!
Made famous by the rock star, the combo has been a classic ever since, and for good reason. Whether it’s peanut butter banana oatmeal or these peanut butter banana muffins, I’m always on board. Or if you’re just in it for the peanut butter and looking for something peanut flavored and savory, this African peanut soup is divine and I could slather this peanut sauce on just about anything.
That said, these gluten free peanut butter banana muffins are pretty darn delightful. Naturally gluten free, they’re made with a base of ground-up oats and simple, all-natural ingredients. That means they’re easy to make, and good for you, too. Just the way I like it!
They’re like a mash up of banana bread and rich peanut butter flavor. For good measure, I also usually include a helping of chocolate chips. This step is totally optional but highly recommended and good for the soul. Either way, these peanut butter muffins are one recipe you’ll find yourself making again, and again.
Featured Review:
“These muffins are soooo good. I didn’t even add chocolate chips but they were still delicious. Been trying out different recipes for my one year old and so far this is our favorite. I am not a fan of peanut butter but I can eat 4 of these muffins in one sitting I swear hahahaha!” – Ella Champion
Are These Muffins Healthy?
Yes! As mentioned, these muffins are made with simple, all natural ingredients. Less than 10 to be exact. They’re made with oat flour instead of all purpose flour too for extra nutrients (see my guide on types of oats to read more about why this is important).
As a result, they’re loaded with protein, fiber, healthy fats, and nutrients. Plus, they’re super versatile to fit a variety of dietary needs making them an excellent quick breakfast option!
Gluten Free Ingredients and Substitutions
These healthy muffins call for simple ingredients:
- Bananas – The moisture from the bananas eliminates the need for extra fat, making these banana muffins even more nutrient dense. Be sure to use super ripe bananas with lots of brown spots for a sweeter taste.
- Peanut butter – Creamy peanut butter works best in my opinion. Just make sure it’s a natural version made with nothing more than peanuts and salt. While smooth peanut butter is what I prefer, chunky can add texture if you think you’d prefer a little crunch! You can also swap with another nut or seed butter such as almond butter, cashew butter, or sunflower seed butter you prefer. Just keep in mind that the taste of your muffins will vary depending on what you use.
- Honey – To sweeten the muffins without the need refined sugar. If needed, you could use pure maple syrup or agave syrup instead. You may be able to substitute coconut sugar or brown sugar but I haven’t tested it.
- Vanilla extract – Crucial in baked goods to enhance the flavor. Make sure to use a high-quality option. Trust me, it’s worth it.
- Cinnamon – Perfect for adding a little extra depth and balancing out the sweetness.
- Salt – I typically use Himalayan pink salt, but whatever you have on hand will do.
- Baking soda and baking powder – To help the muffins rise and create a soft, tender, drool-worthy texture.
- Oat flour – While oats are naturally gluten free, they are often cross contaminated from other grains so make sure you buy oats that are labeled “gluten-free” if you need this. You can buy it pre-made in stores, but it’s so easy and inexpensive to make your own oat flour at home! Just toss some whole oats (rolled / old fashioned oats work best) in a blender, and pulse until a fine flour-like consistency is formed.
- Mini chocolate chips – These are technically optional, but are they really? Let’s be honest, everything is better with chocolate. I prefer semi-sweet chocolate chips from Ghiradelli, but you could easily keep this recipe dairy free with options from brands like, Enjoy Life and Hu!
Flavor Variations
Clearly, I’m all for the addition of chocolate. However, there are endless other ways you can make these peanut butter muffins your own! For instance, some of my favorite mix-ins include:
- Peanut butter chips
- Chopped nuts
- A swirl of Nutella
- Chopped apples
- Dried fruit
I haven’t tested it, but to make the recipe vegan you should be able to replace the eggs with an egg substitute. For vegan chocolate chip peanut butter muffins, you’ll want to replace the chocolate chips with a dairy free option as well.
I don’t recommend using a different flour. However, if you’re looking for muffins using almond flour or other gluten free flour types, I’ve got you covered with recipes like these pistachio muffins or my almond poppy seed muffins with almond flour. Of if you aren’t gluten free, I have a killer white whole wheat flour blueberry muffin recipe.
How to Make Peanut Butter Banana Muffins
This great recipe might be the easiest muffins you’ll ever make! All you’ll need is a large bowl, a hand mixer or other electric mixer, a muffin tin, and 10 minutes to throw all the ingredients together.
- Using a hand mixer, combine the wet ingredients in a medium to large bowl. You can mash the banana with a fork, whisk the dry ingredients and stir the rest in by hand if you don’t have a hand mixer.
- Add the dry ingredients, and mix again, scraping the sides as needed. Then, fold in the chocolate chips.
- Spray your muffin tin with cooking spray, or fill it with muffin liners. Spoon the muffin batter into the muffin pan, filling each cup almost all the way up to the top.
- Bake until they are fluffy and a toothpick can be inserted into the center of the muffin and comes out mostly clean. Enjoy!
Baking Tips
Don’t over mix. Stop mixing as soon as the batter is well combined. Otherwise, it will become tough and dry once baked, and nobody wants that!
Avoid over baking. Pull your muffins out of the oven as soon as the center is set. They’ll continue to bake just slightly as they cool, meaning they will be overcooked if left in the oven for too long.
Mash the banana. This recipe calls for mashed bananas, not whole bananas. So, be sure to measure that first. You don’t want to get caught with too much or too little. Trust me, been there, done that. If it isn’t the right amount the texture won’t be right. If you have too little banana you can substitute a little bit more peanut butter or even yogurt in it’s place.
Use really really brown bananas. You want those bananas covered in brown spots. The ones pictured are merely for decor and are not banana muffin ready. The brown spots bring out the banana flavor and make them sweeter meaning you don’t need as much added sugar.
How to Store and Freeze
These chocolate chip peanut butter muffins disappear almost immediately in my house. However, if you can get them to last, they make for great leftovers! Follow the storage tips below to keep them fresh:
Fresh: Place in an airtight container, these muffins can be kept in at room temperature for up to 3 days and in the refrigerator for up to 5 days.
Freezer: Allow your muffins to come to room temperature. Then place them in a freezer-safe container, ideally with extra air removed, where they will stay fresh for 2-3 months. To serve: Thaw frozen muffins in the fridge overnight. When you’re ready to eat, set them out to come to room temperature, or pop them in the microwave for a few seconds to defrost.
More Gluten Free Muffin Recipes
Looking for more healthy muffin recipes? I get it, and I’ve got you covered with plenty of great recipes like these:
Peanut Butter Banana Muffins
Ingredients
- 1 cup mashed ripe banana 2 extra large or 3 small
- 1 cup creamy natural peanut butter
- 1/3 cup honey
- 2 tsp. vanilla extract
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 cup oat flour* grind 1 3/4 cup rolled oats in food processor or blender
- 1/2 cup mini chocolate chips optional
- Cooking spray or muffin wrappers
Instructions
- Preheat oven to 350°F (175°C).
- Mix mashed banana, peanut butter, honey, vanilla, and eggs using a hand mixer in a medium bowl. Make sure that you use a full cup of mashed banana and measure that first.
- Add dry ingredients and blend with hand mixer while scraping the sides of the mixing bowl until just mixed together. Do not overmix! Stir in chocolate chips (optional).
- Spray muffin tin with cooking spray or line with muffin wrappers. Spoon batter into prepared muffin tin, filling each cup almost to the top.
- Bake for 15 to 17 minutes until muffins are cooked through. Don't over bake or they'll be dry! Let cool in the muffin tin for 10 minutes and then remove and let fully cool on a wire rack.
Notes
- You can mash the banana with a fork, whisk the dry ingredients and stir the rest in by hand if you don’t have a hand mixer.
- If needed, you can substitute pure maple syrup or agave instead of honey.
Nutrition
did you make this recipe?
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Originally published August 29, 2015, Updated June 7, 2019 and again January 29, 2023.
Comments & Reviews
Just made these yesterday.. and they are PERFECT. Awesome recipe. The texture is fluffy and moist! My only complaint is that the banana flavor outweighs the peanut butter. But such is life when you bake with banana 😉
Happy you liked them! I always feel like both flavors come through when I make them but the peanut butter flavor certainly gets diluted some by all of the other ingredients. One time I didn’t have enough bananas and substituted some yogurt for one of the bananas and that turned out good and less banana flavored. Give that a try if you’re wanting to tone down the banana! Just make sure that the mashed banana and yogurt adds up to one cup. 🙂
I’ve made these muffins a number of times for family & co-workers to rave reviews & requests for the recipe. It’s a keeper. Things I love about it: It’s quick to make, works out consistently every time. (I get 1.5 dozen medium-sized delicious muffins from it.), & freezes well (although very few muffins ever make it to the freezer!).. It has all the attributes I look for in a muffin — shape (a perfect dome), texture (soft, light, moist), tastiness (what’s not to love about that peanut butter, banana, chocolate chip combo?), & healthiness (if you ignore the fact that I double the amount of chocolate chips (semi- or bitter-sweet) & that you can’t eat just one!). Thanks for sharing this recipe. It’s been a hit.
Its one of my favorite ways to use ripe bananas! Sooo happy you’re enjoying the recipe! 🙂
Hi there,
I had to try these because I had no flour left and its Muffin Thursday.. so I my google find is this recipie.
I had started and I found I had no eggs so I had to use the flax seed substitution. Also I didnt have honey so I substituted date syrup which I had just enough left.
My kids really loved them as an after school snack.
So i will make them again.
Thank you so much.
Kid approved is the best test! Mine is boycotting just about everything right now so I know the struggle is real sometimes. 😉
I quit reading at irregardless. There is no such word
While I don’t consider myself terrible at grammar and spelling, I definitely screw up quite a bit on my internet ramblings. Most of my recipes have a “Jump to Recipe” button at the top so reading or scrolling through the text is entirely optional. 😉
Thanks for this gluten free recipe. It’s delicious! So soft and fluffy! One of the best recipes I’ve tried and I’ve tried A LOT! I swapped out the peanut butter for almond butter due to peanut sensitivity and they still turned out great!
So happy you liked them Amanda! I use gluten free oats in this quite a bit too and love making this one. I actually made a separate recipe that uses almond butter but any kind of nut butter is pretty much interchangeable in these! 🙂
These muffins are soooo good. I didn’t even add chocolate chips but they were still delicious. Been trying out different recipes for my one year old and so far this is our favorite. I am not a fan of peanut butter but I can eat 4 of these muffins in one sitting I swear hahahaha! I don’t comment on blogs but your recipe got me all giddy lol. Thank you thank you so much for sharing this recipe!
This is the best comment I’ve read in a while Ella! I’m SO happy you loved the recipe! Thank you for coming back to comment and tell me about it. It really makes my day!
Thanks for this fairly healthy recipe! I just looked at another “healthy” banana oat muffin recipe and it had a full cup of sugar! That is 1 tablespoon plus 1 teaspoon of sugar in each muffin, not including the sugar in the banana! I was considering making that recipe and cutting the added sweetener down to 1/4 cup, or eliminating it altogether. So I’m glad to see a recipe that starts out with the 1/4 cup of sweetener! I like your addition of peanut butter too. Lately my Middle Schooler has been laying in bed until the last minute and then runs out the door to make it to the school bus stop without eating. We have a lot of dietary issues, don’t eat processed foods, and so she doesn’t have grab and go options other than taking an apple or banana. I tried to get her to take at least a hard boiled egg with the fruit, but she won’t. Apparently it’s too weird to be eating an egg at the bus stop. LOL
Haha, hard boiled egg at the bus stop! That seriously made me LOL thinking of myself at that age – I wouldn’t have been caught dead casually munching a hard boiled egg like that! LOL. Kids are so fickle. All that added sweetener is the reason I created this muffin recipe! I tried it without the honey and its still edible but I just like a touch of natural sweetener to make it delicious, not just edible. And the oats make me feel like I’m eating portable oatmeal. I’ve got tons of other muffin recipes that use natural sweetener but this and the almond butter muffin recipe are really the only ones that are loaded with protein like this. 😉
Christy,
Have you ever subbed pumpkin for the Peanut Butter? It’s not that I don’t like peanut butter, I have pumpkin to use up. The consistency of pb is much thicker than pumpkin so am wondering if you think it will work?
They sound delicious and from all the positive comments, I will certainly try with the peanut butter too!
Thanks,
Susie
Ha! I was actually just thinking I should do a pumpkin version of this recipe! I think you’d have to do half pumpkin and half coconut oil or something like that because peanut butter is naturally fattier and it would be to dry without it. Those are just my initial thoughts though I haven’t tested it yet.
Thanks for your response Christy. I really appreciate it as I’ve seen blogs where the owner doesn’t respond and that totally turns me off and I will not even attempt to make whatever it is I’m looking at!
I feel you on that Susie. That can definitely be frustrating. That being said, I didn’t login and check comments for about six weeks after having my daughter so I’m guilty sometimes myself… 🙂 If you try making these with pumpkin let me know how it turns out! If I come up with a recipe for them soon, I’ll email it over to you!
Well that situation is totally understandable! I decided to make your recipe as is cuz I did not want them to not turn out and waste all the ingredients! I’m very happy to report that my husband and daughter LOVE them and they’ve become our new favorite! I’ve made them twice and the second time I doubled the recipe and put the remainder in the freezer!
Thanks!
Susie
These are the best! Made a batch today and my toddler was crying ’cause he said he doesn’t like peanut butter and the kitchen smelled like peanut butter all over haha! He was asking me to make another batch without peanut butter, but as soon as he took a bite of this, he changed his mind. Both my kids love them. I’m eating one as I’m typing this. These are divine!!! Thank you!
Haha, love that story! Peanut butter is good stuff – he’ll be happy he changed his mind someday. 🙂
omg thank you so much! I wanted to make gluten free muffins with gluten free oat flour and after trying other recipes, this is the only one that worked perfectly! They taste delicious, are moist and the texture is perfect. I added a bit of chopped apple. Love them!
So happy to hear it! I LOVE the idea of adding chopped apple! I’m actually making another version of GF oat flour muffins that I’m hoping to share next month so stay tuned! 🙂
Hi Christy, can these be frozen?
Hi Karen! I’ve never tried with this recipe. I think it would probably be okay, but the texture might be a little off when you defrost. Hope it works out well for you!
I always make a double batch and then freeze them individually. I grab one on my way to work each day and eat it an hour or so later when it is thawed. I just made a batch and man are they delicious! Guilt free way to have a muffin for breakfast. Lots of protein and a great flavor.
Happy to hear they freeze well! I can’t wait to try this with my next batch.
I was skeptical. Was positive this was going to be yet another oat flour substituted for flour, gone terribly wrong. Glad you proved me wrong. This are so good. Moist, great flavor, light. Thanks! So glad I found your website!
Well, it took quite a few tries that’s for sure. Baking with oat flour takes just the right measurements or it can get really gummy. I’ve got a few new oat flour recipes I’m working on so stay tuned. 😉
Hi Christy. I love these muffins! They are very easy for me to eat but for my 1 y.o. son they are fairly crumbly and seem to either fall apart in his hand sometimes and/or aren’t easy for him to chew and swallow all the time (he eats lots of bread so I’ve noticed this is unique to these muffins). I’m not sure if this is just an oat flour thing? I’ve toyed with adding some additional greek yogurt or maybe chia seeds or both to help bind but thought I’d ask if you have any suggestions.
Hi Hannah! I wish I had a better answer for you but I think that may just be how oat flour is. Whenever I use oat flour in baking, I notice I’ve got to chew it a little bit more before swallowing. No problem for me, but I can certainly see how that would be hard on a toddler that’s just learning to eat. If I come up with a solution I’ll be sure to share it here.
I just made these & OMG, they are sooo yummy! They are so moist &. Flavorful. They’re my new favorite food!!!! You’d never know they’re healthy 😉
I know, right?? This is definitely one of my main go to recipes when my bananas get a little too brown. 🙂
These muffins are delicious! My 3 year old son and I made them together, and we are going to call them minion muffins 🙂 “Bananas!!!”
Minion muffins!! I love it. Happy to hear you both liked them. 🙂
Just tried this… Used frozen bananas thawed. Wonderful !!!!
I do that too! My freezer always has at least 8 bananas shoved in random places.
Made a batch yesterday and loved them. They turned out perfect! Yum!
Yay! Happy to hear it! I’m actually whipping up some muffins right now. Great minds think alike. 😉
Hi..
I have tried this recipe today but not happy with results.. My muffin was too moist from inside that i didn’t get proper fluff.. From center it went down.. This is my second experience with banana nd honey .. i think i won’t try once more same combo.
113 gm honey i used with 1 cup banana.. 255 gm peanut butter.. Did i put wrong measurement
Bummer! I love this recipe and it has always turned out great for me. When I googled gram to cup conversions, I got different measurements. I put them in a comment above. I haven’t tested these amounts because I don’t bake that way, but I’d assume that’s your problem. Hope that helps!
Delish!!!
Thank you for sharing!!
I forgot to mention I used chunky peanut and they were super good and I love that little crunch in there.
Oooh, that crunch does sound good. Gonna have to try that next time.
So happy that you liked the recipe Erika!
wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.
Simon
They’re one of my all time favorites! I hope you like them. 🙂
can i use almond butter or hazelnut butter?thanks
I’ve never tried it but don’t see why not. It will have a different flavor of course, but should work!
Hi there, just stumbled upon your blog and was wandering if I could sub 1/4-1/2 the PB for yoghurt or apple sauce? Thanks! 🙂
I have never tried it so I’m not sure but it sounds like it could work. They might be a tad bit drier because there would be less fat. Let me know if you try – I’d love to see how it turns out!
Hi these look delicious! was wondering how many grams there are in a cup? many thanks!
I haven’t measured this myself in grams but Google is telling me that 1 1/3 cups of oats is approximately 120 grams; 1 cup of mashed banana is 300 grams; 1 cup peanut butter is 226 grams. I hope that helps!
These are my favourite muffin to make for myself and my family. I have made them 4-5 times now and every time they come out moist, perfectly sweetend and firm. I have made many gluten free muffin flops, but these are a sure thing. Thanks for this recipe! I never would have thought of subbing out oil for peanut butter. The last time I made them I only had a half cup of peanut butter, so I topped up with olive oil (literally the only oil left in my house), and they still came out with a great peanut buttery flavour.
Hi Chelsea – these are one of my favorites too! I did the same thing a few months ago, but with avocado oil. It turned out great and you couldn’t even tell. 🙂
Thanks, very similar to others I was looking at but with the addition of oats. How long would you bake for minimuffins instead??
Jen – so sorry, I just saw this comment from a few months ago. If you haven’t done this already, maybe try 8 minutes, test and then see if they need more time.
I was looking for something like this! They turned out great and look as pretty as the ones in the picture. I sub agave syrup for the honey and got excellent results. Awesome for breakfast, dessert or as a snack. Thank you so much for the recipe!
I’m happy to hear you like them as much as we do! I’ve subbed agave before and it turned out great for me too. 🙂
These look really good! Could I substitute maple syrup instead of honey?
Hi Katie – this is definitely one of my favorite muffin recipes. I haven’t tried doing that so I can’t guarantee that the consistency would be the same. If you try it though please let me know! I’d love to hear how it works.
I make these quite often and they are delicious! I add a little bit of Greek yogurt and they are as moist and fluffy as ever. Thanks!
Ha, I was just snacking on a blueberry muffin with Greek yogurt that I’m posting soon. Glad you liked these muffins and thanks for the yogurt tip!
OMG! This muffins are heaven! I used to use the banana muffins recipe from Tyler Florence but now this recipe will be my new fave! (Sorry Tyler). It’s the BEST! and healthy. My husband and my little kids especially my son was begging for more. Thanks for sharing your recipe.
Glad you liked them so much Charlotte! This is my go-to muffin recipe for those times when I want to bring someone something carb filled and delicious, but still somewhat nutritious. Everyone seems to love them. 🙂
How should the muffins be stored after baking? In the fridge? They are delicious!!!
Hi Taylor! I stored them in an air tight container on the counter, but they would probably last longer in the fridge. Glad you liked them! This recipe is one of my favorites! 🙂