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, but a little bit healthier and all done in one bowl. The perfect use for those brown bananas lurking on your kitchen counter.
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These peanut butter 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.
The combination of the richness of the peanut butter and the natural sweetness of the bananas works so well together and they pack in 9g of protein each!
If you love bananas, but are bored of banana bread, then give these a try: We have really quick Baked Bananas, 4 ingredient Chocolate and Banana Pinwheels, a vegan Banana Nice Cream or a light and fluffy Banana Cake.
These banana peanut butter muffins are so nutritious, I think you could get away with eating one for breakfast! They are moist and fluffy and our kids LOVE them. These healthy peanut butter banana muffins are a one bowl recipe that are so easy for kids to help with and they freeze really well too.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Oat flour - Oat flour is basically oats that have been ground up into 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 this banana muffin recipe gluten free, but it gives them a nice flavour and texture.
- Peanut butter - We like to use a smooth peanut butter, rather than a crunchy one for this peanut butter muffin recipe, as it mixes together better. Try to use the best quality one you can, with minimal ingredients and make sure to give it a good stir before using, so that the oil is all mixed in if it has separated. Why not try our Easy 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 sugar free dark chocolate, but you can use white or milk instead. You could even swap them for little bits of fudge, but we love them as peanut butter banana chocolate chip muffins.
- 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.
Variations
If you don't have peanut butter, or maybe someone has an allergy, then another nut butter like almond or cashew works well. You can also use sunflower seed butter to keep it nut free and then they can be added to school packed lunches.
Add some extra texture to these healthy peanut butter banana muffins with some chopped up pecans or walnuts.
We also like adding a sprinkling of coconut flakes, for a bit of a tropical vibes.
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.
How To Make Healthy Peanut Butter Muffins
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Put the bananas into 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).
- Step 2: Add the oat flour, baking powder and soda and cinnamon and gently mix.
- Step 3: Slowly stir in the chocolate chips until combined.
- Step 4: Line 9 muffin holes with muffin cases and divide the mixture between them.
- Step 5: Put into the oven for 20 minutes, until a toothpick comes out clean.
What To Serve Them With
Why not serve these peanut butter banana muffins with a coffee for an afternoon treat? Go all out fancy with the coffee too and make yourself a warming Cinnamon Coffee, autumnal Pumpkin Spiced Latte, comforting Cinnamon Mocha or a delicious Chai Tea Latte.
If you want something actually on the peanut butter banana muffins, then spread some more peanut butter on them or for a high protein snack, serve with some Greek yogurt.
Dannii's Top Tips
- Don't over-mix this peanut butter banana muffin recipe. Over mixing can result in dense muffins. Mix until just combined for the best texture.
- Make sure to fill the muffin cases only ¾ full, as this will give you the nice domed top that muffins should have.
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a rack to fully cool.
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.
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 into 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 (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and using vegan chocolate chips.
More Muffin Recipes
If you've tried this peanut butter banana muffin recipe, 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
Healthy Peanut Butter Banana Muffins
Ingredients
- 130 g (1 cups) of Oat flour - (use certified gluten free oats to ensure this recipe is gluten free)
- 150 g (0.66 cups) of Peanut butter
- 50 g (0.25 cups) of Dark chocolate chips
- 3 Banana
- 1 teaspoon of Vanilla extract
- 4 tablespoons of Maple syrup
- 3 Eggs
- 1.5 teaspoon of Baking soda
- 1.5 teaspoon of Baking powder - (use certified gluten free baking powder to ensure this recipe is gluten free)
- 0.5 tablespoons of 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 tablespoons of Maple syrup, 150 g of Peanut butter and 1 tsp of Vanilla extract and stir until all mixed together.
- Add 130 g of Oat flour, 1.5 tsp of Baking powder, 1.5 tsp of Baking soda and 0.5 tablespoons of Cinnamon and gently mix.
- Slowly stir in 50 g of 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.
Recipe Tips
- Don't over-mix this peanut butter banana muffin recipe. Over mixing can result in dense muffins. Mix until just combined for the best texture.
- Make sure to fill the muffin cases only ¾ full, as this will give you the nice domed top that muffins should have.
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a rack to fully cool.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lily says
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 says
I bet these smell heavenly as they taste while baking the house must have been amazing!
Katherine says
All the best things in one muffin! I love pb & banana, plus chocolate - yum!
Bintu | Budget Delicious says
These sound like the perfect snack - peanut butter and banana is always a brilliant combination!
Sarah Baumeister says
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 says
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 says
My kids really enjoyed these muffins -- and they had so much fun helping me make them!
Holly says
I cannot wait to smell these as they bake, and, yes, I will be finishing with a generous chocolate drizzle!
Lauren Michael Harris says
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 says
Definitely the perfect combination! I love how you sweetened these muffins with maple syrup. So flavorful and easy!
Jessica Formicola says
Peanut butter and banana is one of my favorite combinations, and I can't wait to try these delicious looking muffins!
Anjali says
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 says
These are really good! Hearty and filling for breakfast, and the kids liked them as a snack. perfect!
Andrea says
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.