Banana and peanut butter are a winning combination and they pair perfectly in these muffins. Light and fluffy Peanut Butter Banana Muffins made with oat flour and sweetened with maple syrup, we have also packed them full of chocolate chips. Just the kind of afternoon pick-me-up we could all do with in our lives.
These muffins are packed full of goodness and made a little bit lighter than regular muffins thanks to the oat flour and the sweetness coming from the super ripe bananas and a little maple syrup.
If you love bananas, but are bored of banana bread, then give these a try. Speaking of bananas, have you tried our Honey Baked Bananas, Chocolate and Banana Pinwheels, Banana Nice Cream or Banana Cake?
These are so nutritious, I think you could get away with eating one for breakfast!
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Why you will love them
- Uses up bananas - Bananas are one of the most wasted foods, as they go bad easily. But there is so much that you can do with them once they start to go brown. That is when they have the best flavour too. If you have too many bananas to use, then this is a great way to avoid throwing them away.
- Healthier - These peanut butter banana muffins are a healthier alternative to most muffins because they are mostly sweetened with banana and then a little bit of maple syrup. We also used oat flour, rather than plain white flour, which means these muffins will help to keep you fuller for longer.
- Easy - This is all done in one bowl and is an easy recipe for kids to help make. Just get everything measured out for them and they can mix it all together. Little kids will love mashing the bananas too.
- Freezable - This recipe doesn't make a huge amount, but if 9 muffins are too many for you to eat before they spoil, then you can freeze them. We have added the freezing instructions below.
Ingredients needed
- Oat flour - Oat flour is basically oats that have been ground up in to a flour. You can do it yourself by putting oats in a blender and blending until a fine flour. Using oat flour not only makes them gluten free, but it gives them a nice flavour and texture. We find that oats keep us fuller for longer too.
- Peanut butter - We like to use a smooth peanut butter, rather than a crunchy one, as it mixes together better. Try to use the best quality one you can, with minimal ingredients. Why not try our Homemade Peanut Butter?
- Chocolate chips - Whilst these aren't essential to the recipe, we think they are a must. Chocolate and peanut butter go so well together and the little dots of melty chocolate when the muffins are warm from the oven are perfect. We used dark chocolate, but you can use white or milk instead. You could even swap them for little bits of fudge.
- Bananas - These is where a lot of the sweetness comes from, and the delicious banana flavour. You want really ripe bananas for this recipe, but not over ripe black bananas. Try to go for ones that have black spots on the peel.
- Vanilla - Use a good quality vanilla extract, rather than essence, as you will get the most natural flavour.
- Maple syrup - We add some extra sweetness, and flavour, with maple syrup. Try to use pure maple syrup, as you will get the best flavour. This can be swapped for honey if you prefer.
- Eggs - These help to provide the texture and height to the muffins. We used medium eggs - a different size will change the recipe and consistency.
- Baking soda and powder - These are chemical leavening agents that help the mixture to rise when baked.
- Cinnamon - Banana and cinnamon is such a delicious combination and a little goes a long way in these muffins. It adds some warmth to them.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Put the bananas in a large bowl and then mash them until smooth. Add the eggs, maple syrup, peanut butter and vanilla (a) and stir until all mixed together (b).
Two: Add the flour, baking powder and soda and cinnamon and gently mix.
Three: Slowly stir in the chocolate chips until combined.
Four: Line 9 muffin holes with muffin cases and divide the mixture between them.
Five: Put in a preheated oven at 200°C/400°F/Gas 6 for 20 minutes, until a toothpick comes out clean.
Variations
Personally, we love these peanut butter banana muffins as they are. However, if you love them so much that you keep baking them, and you want to mix it up a little next time, then we have some options for you.
You can swap the dark chocolate chips for milk or white, or even swap them for raisins. Add some extra texture to these muffins with some chopped up pecans or walnuts.
We also like adding a sprinkling of coconut flakes, for a bit of a tropical vibes. You can also swap the peanut butter for almond or cashew butter - just make sure it is and easy to mix in.
What to serve them with
When it gets to 3pm and we can feel ourselves falling asleep, these peanut butter banana muffins are the perfect energy boost, with a coffee of course. Why not go all out fancy with the coffee too and make yourself a Cinnamon Coffee, Pumpkin Spiced Latte, Cinnamon Mocha or Chai Tea Latte?
Fancy something a little more indulgent? Why not have a big mug of Slow Cooker Hot Chocolate?
Frequently Asked Questions
Yes, you could use wholewheat flour, or a mix, in this recipe, but we find that they are too dry and dense.
There are 243 calories in each muffin. If you want to reduce the calories in this recipe, then you can leave the chocolate chips out.
Yes, if you regularly freeze over ripe bananas, then you can defrost frozen bananas thoroughly and use them in this recipe.
You can store these in an air tight container in the fridge for up to 3 days. However, they always freeze really well. Allow them to fully cool and then wrap them individually and then put them in a freezer bag and they will keep for up to 3 months. You will need to thaw them overnight on the counter and then eat them cold, or you can heat them through in the oven.
Yes, you can make these vegan by swapping the egg for flax egg and using vegan chocolate chips.
Yes, we have used oat flour in this recipe, so they are gluten free. Just make sure that all the other ingredients you are using are gluten free too and there isn't any cross contamination.
Extra tips
• Make these muffins even more indulgent by finishing them off with a drizzle of melted dark chocolate. Or even a drizzle of melted peanut butter.
• If you like your muffins really sweet, then you can add 3 tablespoon of caster sugar to the mixture, but we don't think it is missing that extra sugar.
• If you want to make these without peanut butter, then you can swap it for a runny almond or cashew butter instead.
• Make sure to fill the muffin cases only ¾ full, as this will give you the nice domed top that muffins should have.
More muffin recipes
If you’ve tried these peanut butter banana muffins, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Peanut Butter Banana Muffins
Ingredients
- 130 g (1 cups) Oat flour
- 150 g (0.66 cups) Peanut butter
- 50 g (0.25 cups) Dark chocolate chips
- 3 Banana
- 1 teaspoon Vanilla extract
- 4 tablespoon Maple syrup
- 3 Eggs
- 1.5 teaspoon Baking soda
- 1.5 teaspoon Baking powder
- 0.5 tablespoon Cinnamon
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 3 Banana in a large bowl and then mash them until smooth.
- Add 3 Eggs, 4 tablespoon Maple syrup, 150 g Peanut butter and 1 teaspoon Vanilla extract and stir until all mixed together.
- Add 130 g Oat flour, 1.5 teaspoon Baking powder, 1.5 teaspoon Baking soda and 0.5 tablespoon Cinnamon and gently mix.
- Slowly stir in 50 g Dark chocolate chips until combined.
- Line 9 muffin holes with muffin cases and divide the mixture between them. Put into the oven for 20 minutes, until a toothpick comes out clean.
Notes
- Make these muffins even more indulgent by finishing them off with a drizzle of melted dark chocolate. Or even a drizzle of melted peanut butter.
- If you like your muffins really sweet, then you can add 3 tablespoon of caster sugar to the mixture, but we don't think it is missing that extra sugar.
- If you want to make these without peanut butter, then you can swap it for a runny almond or cashew butter instead.
- Make sure to fill the muffin cases only ¾ full, as this will give you the nice domed top that muffins should have.
Lily
I love that these can be frozen! I'm always on the lookout for easy freezer breakfasts that I can literally just grab and go. Not to mention, my toddler is currently obsessed with muffins because she thinks they are "cupcakes".
Claudia Lamascolo
I bet these smell heavenly as they taste while baking the house must have been amazing!
Katherine
All the best things in one muffin! I love pb & banana, plus chocolate - yum!
Bintu | Budget Delicious
These sound like the perfect snack - peanut butter and banana is always a brilliant combination!
Sarah Baumeister
I love these "elvis" muffins! Peanut butter and banana is such a great combo, I don't know why I never thought to do it in a muffin!
Beth
These look and sound so delicious! We love peanut butter and bananas, so yummy and a great combination too! I'm making these today, so glad I have found this recipe!
Michelle
My kids really enjoyed these muffins -- and they had so much fun helping me make them!
Shadi Hasanzadenemati
I was looking for a recipe like this, thank you for sharing!
Holly
I cannot wait to smell these as they bake, and, yes, I will be finishing with a generous chocolate drizzle!
Lauren Michael Harris
Peanut butter and banana are one of m y favorite flavor combinations. What a tasty idea to put them together in a muffin - yum!
Tara
Definitely the perfect combination! I love how you sweetened these muffins with maple syrup. So flavorful and easy!
Jessica Formicola
Peanut butter and banana is one of my favorite combinations, and I can't wait to try these delicious looking muffins!
Anjali
I love how healthy these peanut butter muffins were!! They were easy to make and tasted great but I felt good about using them as a grab-and-go breakfast thanks to all of the nutritious ingredients you added in!
Lindsay
These are really good! Hearty and filling for breakfast, and the kids liked them as a snack. perfect!
Andrea
I love that these are healthy muffins with all my favorite flavors! Oat flour works so well in gluten-free recipes, and maple syrup is the best natural sweetener.