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Home » Recipes » Baked Goods » Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

January 29, 2023 by Christy Gurin 103 Comments

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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!

Table of Contents

  • Are These Muffins Healthy?
  • Gluten Free Ingredients and Substitutions
  • Flavor Variations
  • How to Make Peanut Butter Banana Muffins
  • Baking Tips
  • How to Store and Freeze
  • Frequently Asked Questions About Peanut Butter Banana Muffins
  • More Gluten Free Muffin Recipes
  • Peanut Butter Banana Muffins
    • Ingredients US CustomaryMetric
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?
vertical overhead of peanut butter banana muffins and bananas

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.

5 stars

Featured Comment:

“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

hand holding up a muffin

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!
muffin with bite taken out on a plate

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

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.

  1. 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.
  2. Add the dry ingredients, and mix again, scraping the sides as needed. Then, fold in the chocolate chips. 
  3. 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.
  4. Bake until they are fluffy and a toothpick can be inserted into the center of the muffin and comes out mostly clean. Enjoy!
overhead of muffins next to a bowl of peanut butter

Baking Tips

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.

muffin sitting on a plate next to bananas

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. 

muffins next to a bowl of peanut butter and bananas

Frequently Asked Questions About Peanut Butter Banana Muffins

How ripe should my bananas be?

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.

Can I make these chocolate chip peanut butter muffins vegan?

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!

Can I use a different nut or seed butter instead?

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!

Can I use a different type of flour?

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:

  • Coffee Cake Muffins
  • Healthy Whole Wheat Blueberry Muffins
  • Healthy Pumpkin Muffins
  • Coconut Muffins
Recipe
four peanut butter banana muffins on a cooling rack
Recipe
4.96 from 24 votes
click the stars to rate!

Peanut Butter Banana Muffins

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 16 minutes mins
Total Time 26 minutes mins
Print Recipe
Pin Recipe
Prep Time 10 minutes mins
Cook Time 16 minutes mins
Total Time 26 minutes mins
12 muffins
Peanut butter banana muffins are the perfect healthy treat! Made gluten free with oat flour, dairy free, easy & chocolate chips are optional!

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

* 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 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

Calories: 263kcal | Carbohydrates: 29g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 299mg | Potassium: 279mg | Fiber: 3g | Sugar: 12g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

did you make this recipe?

Make sure to follow on Pinterest @feastingnotfasting and on Instagram @feastingnotfasting

Originally published August 29, 2015, Updated June 7, 2019 and again January 29, 2023.

posted in: Baked Goods, Breakfast, Dairy-Free, Gluten-Free, Grains, Meal Prep, Oven, Quick and Easy, Recipes, Snacks, Vegetarian

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    Comments & Reviews

  1. Becky says

    March 8, 2019

    I quit reading at irregardless. There is no such word

    Reply
    • Christy says

      March 24, 2019

      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. 😉

      Reply
  2. Amanda says

    February 22, 2019

    5 stars
    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!

    Reply
    • Christy says

      March 24, 2019

      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! 🙂

      Reply
  3. Ella Champion says

    February 13, 2019

    5 stars
    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!

    Reply
    • Christy says

      March 24, 2019

      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!

      Reply
  4. Nancy says

    October 9, 2018

    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

    Reply
    • Christy says

      October 14, 2018

      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. 😉

      Reply
  5. Susie says

    January 20, 2018

    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

    Reply
    • Christy says

      January 20, 2018

      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.

      Reply
      • Susie says

        January 21, 2018

        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!

      • Christy says

        January 23, 2018

        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!

      • Susie says

        February 1, 2018

        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

  6. Sarah Garcia says

    January 13, 2018

    5 stars
    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!

    Reply
    • Christy says

      January 19, 2018

      Haha, love that story! Peanut butter is good stuff – he’ll be happy he changed his mind someday. 🙂

      Reply
  7. Valentina says

    October 20, 2017

    5 stars
    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!

    Reply
    • Christy says

      October 29, 2017

      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! 🙂

      Reply
  8. Jennifer says

    February 7, 2017

    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!

    Reply
    • Christy says

      February 9, 2017

      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. 😉

      Reply
      • Hannah says

        April 22, 2017

        4 stars
        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.

      • Christy says

        May 1, 2017

        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.

  9. Mary says

    January 22, 2017

    5 stars
    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 😉

    Reply
    • Christy says

      January 22, 2017

      I know, right?? This is definitely one of my main go to recipes when my bananas get a little too brown. 🙂

      Reply
  10. naturbaker says

    January 16, 2017

    5 stars
    These muffins are delicious! My 3 year old son and I made them together, and we are going to call them minion muffins 🙂 “Bananas!!!”

    Reply
    • Christy says

      January 16, 2017

      Minion muffins!! I love it. Happy to hear you both liked them. 🙂

      Reply
  11. Cheryl says

    January 11, 2017

    5 stars
    Just tried this… Used frozen bananas thawed. Wonderful !!!!

    Reply
    • Christy says

      January 11, 2017

      I do that too! My freezer always has at least 8 bananas shoved in random places.

      Reply
  12. Camie says

    January 3, 2017

    5 stars
    Made a batch yesterday and loved them. They turned out perfect! Yum!

    Reply
    • Christy says

      January 3, 2017

      Yay! Happy to hear it! I’m actually whipping up some muffins right now. Great minds think alike. 😉

      Reply
  13. Manu says

    November 8, 2016

    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

    Reply
    • Christy says

      November 13, 2016

      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!

      Reply
  14. Erika says

    October 8, 2016

    Delish!!!
    Thank you for sharing!!

    Reply
    • Erika says

      October 8, 2016

      I forgot to mention I used chunky peanut and they were super good and I love that little crunch in there.

      Reply
      • Christy says

        October 8, 2016

        Oooh, that crunch does sound good. Gonna have to try that next time.

    • Christy says

      October 8, 2016

      So happy that you liked the recipe Erika!

      Reply
  15. plasterers bristol says

    October 6, 2016

    wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.

    Simon

    Reply
    • Christy says

      October 8, 2016

      They’re one of my all time favorites! I hope you like them. 🙂

      Reply
  16. demi says

    October 4, 2016

    can i use almond butter or hazelnut butter?thanks

    Reply
    • Christy says

      October 8, 2016

      I’ve never tried it but don’t see why not. It will have a different flavor of course, but should work!

      Reply
  17. Erin says

    September 14, 2016

    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! 🙂

    Reply
    • Christy says

      September 15, 2016

      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!

      Reply
  18. Rohini says

    August 17, 2016

    Hi these look delicious! was wondering how many grams there are in a cup? many thanks!

    Reply
    • Christy says

      August 21, 2016

      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!

      Reply
  19. chelsea says

    August 10, 2016

    5 stars
    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.

    Reply
    • Christy says

      August 13, 2016

      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. 🙂

      Reply
  20. Jen says

    July 5, 2016

    Thanks, very similar to others I was looking at but with the addition of oats. How long would you bake for minimuffins instead??

    Reply
    • Christy says

      November 13, 2016

      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.

      Reply
  21. Silvia says

    June 6, 2016

    5 stars
    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!

    Reply
    • Christy says

      June 8, 2016

      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. 🙂

      Reply
  22. Katie Andrade says

    March 29, 2016

    These look really good! Could I substitute maple syrup instead of honey?

    Reply
    • Christy says

      March 31, 2016

      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.

      Reply
  23. Mindy says

    March 20, 2016

    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!

    Reply
    • Christy says

      March 20, 2016

      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!

      Reply
  24. Charlotte says

    February 2, 2016

    5 stars
    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.

    Reply
    • Christy says

      February 6, 2016

      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. 🙂

      Reply
  25. Taylor says

    January 24, 2016

    How should the muffins be stored after baking? In the fridge? They are delicious!!!

    Reply
    • Christy says

      January 27, 2016

      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! 🙂

      Reply
  26. Renee says

    August 30, 2015

    Yum!

    Reply
    • Christy says

      August 30, 2015

      Thanks Renee! They certainly are! 🙂

      Reply
      • Karen Visagie says

        February 14, 2017

        Hi Christy, can these be frozen?

      • Christy says

        February 19, 2017

        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!

      • Geri says

        October 16, 2017

        5 stars
        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.

      • Christy says

        October 16, 2017

        Happy to hear they freeze well! I can’t wait to try this with my next batch.

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Christy - Author of Feasting Not Fasting.

Hi, Im Christy

The foodie, photographer and recipe developer behind Feasting Not Fasting, a site centered on making it easier to eat healthy.

More About Me
almond flour blueberry muffin on a plate with bite taken out

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Featured Recipes

  • overhead picture of Mediterranean eggplant salad in a white bowl
    Mediterranean Eggplant Salad
  • Close up picture of chicken taco seasoning blend in a white bowl
    Chicken Taco Seasoning
  • close up picture of kale salad on a white plate
    Lemon Kale Salad
  • Prosciutto Melon Skewers
  • These baked pears with honey and almonds are the perfect healthy dessert for the holidays with cranberries and a nutty crunch all for 200 calories!
    Baked Pears with Honey and Almonds
  • I'm in love with this beet smoothie! Its delicious, high in protein and has the perfect amount of sweetness to balance out the earthiness of the beets.
    Beet Smoothie with Strawberries and Kale
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almond flour blueberry muffin on a plate with bite taken out

Simple healthy recipes straight to your inbox!

Feasting Not Fasting

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