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.
“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 like potassium, vitamin B6, and vitamin C. 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!
- 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!
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
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!
Don’t overmix. 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.
Frequently Asked Questions About Peanut Butter Banana Muffins
The riper your bananas, the better! You want them to at least have brown spots, but it’s okay if they’ve gone so far as to turn black. This will just make your muffins extra sweet.
I haven’t tested it, but you should be able to replace the eggs with an egg substitute instead. If you do give it a shot, I’d love to hear what you use and how it goes in the comments below!
Sure, feel free to swap out the peanut butter with any 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 slightly, depending on what you use. Or, just make these banana almond butter muffins instead!
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! Of if you aren’t gluten free, I have a killer white whole wheat flour blueberry muffin recipe.
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:
- 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
- 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.
- 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.
Originally published August 29, 2015, Updated June 7, 2019 and again January 29, 2023.