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.
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.
These banana peanut butter muffins are so nutritious, I think you could get away with eating one for breakfast! These are a one bowl recipe that are so easy for kids to help with and they freeze really well too.
- 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 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 for this peanut butter muffin recipe, 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.
How to make Healthy Peanut Butter Muffins - 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.
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?
If you want something actually on the peanut butter muffins, then spread some more peanut butter on them or some Greek yoghurt for a protein boost.
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.
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.
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Peanut Butter Banana Muffins
- 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
- 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.
- 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. Use a seed butter to make them nut free.
- Make sure to fill the muffin cases only ¾ full, as this will give you the nice domed top that muffins should have.
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.