These muffins are the BEST! If you love peanut butter and banana as much as my family, you’re in the right place. This easy recipe for Healthy Peanut Butter Banana Muffins is a must-have.
Is peanut butter your absolute favorite?
I’m with you. I’ve tried to trade it for almond butter (it’s healthier) but my heart really belongs to peanut butter.
Part nostalgia from childhood, and part creamy, nutty, salty deliciousness. I just can’t get enough!
And after making my gluten-free Peanut Butter Muffins, I knew I’d have more peanut butter muffin flavor combinations I’d be sharing on Mile High Mitts.
First up? These Healthy Peanut Butter Banana Muffins. I’m dedicating this recipe to my daughter, because she went through a phase where she could eat an entire banana for breakfast every day. But, only if it was covered in peanut butter.
And she LOVES these muffins! I got an immediate “Oh my gosh!” from her after her first bite.
I agree. These muffins are totally “Oh my gosh!” worthy 😉
They’re fluffy, moist, hearty, and filled with a light peanut butter banana flavor throughout. If you want to go the extra mile, cut one in half and add extra peanut butter and banana slices on top. That really seals the deal.
Plus these healthy muffins are made with less butter, only lightly sweetened with brown sugar, and are whole grain thanks to oat flour. Peanut butter and oat flour pack a punch of protein that’s perfect to start your day with.
If you’re looking for a fun, new muffin flavor to try, these Healthy Peanut Butter Banana Muffins are it!
Let’s talk about a few options for these healthy muffins.
First, you can make these dairy-free by using coconut oil (or a dairy-free butter stick) and dairy-free milk (I recommend almond milk, or something with a similar texture).
These muffins are naturally gluten-free, if you use certified gluten-free oat flour. You can also blend up oats into oat flour yourself, using a high powered blender or food processor. But, make sure your oat flour blends up very fine or your muffins will be too crumbly.
These Healthy Peanut Butter Banana Muffins are sweetened mostly with banana, and with a little brown sugar. If you’d like to sweeten them more naturally you can use coconut sugar in it’s place. Or, you can use 3 tablespoons of maple syrup instead. Both coconut sugar and maple syrup will not be as sweet as brown sugar. I recommend brown sugar for the best flavor.
Be sure to use those brown, spotty, overripe banana’s on your counter! The darker they are, the sweeter these muffins will be.
Lastly: Peanut Butter. Use your favorite kind. Both classic Jif or a more natural peanut butter will work great in these. I like to use a more natural peanut butter myself (with peanuts as the only ingredient).
Love these muffins? Want to make them again, but a little different this time?
Try using chunky peanut butter instead. Or, add about 1/2 cup of chocolate chips or peanut butter chips to the batter. What could be better than peanut butter banana chocolate chip muffins?!
These Healthy Peanut Butter Banana Muffins are what breakfast dreams are made of. They’re whole grain, lightly sweetened, with less butter, and pack a punch of protein. PLUS they taste like peanut butter banana! It doesn’t get any better than that.
Let me know what you think, after you make these! Find me on Instagram and tag me in your picture, and/or leave a comment and star rating below. One of my favorite things is seeing what ya’ll have made!
- 1/4 cup butter, softened (coconut oil or dairy-free butter alternative)
- 1/4 cup brown sugar or coconut sugar (or 3 tbsp maple syrup)
- 1 cup ripe, mashed banana (about 2 large bananas)
- 1/2 cup peanut butter*
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup oat flour (certified gluten-free, if necessary)
- 1/2 tsp baking soda
- 1/2 tsp salt
To begin, preheat your oven to 425 and spray a muffin tin with non-stick spray.
To a large mixing bowl, add your butter, brown sugar, peanut butter and banana and whisk together till creamy. Add your milk till completely whisked in. Add your vanilla and eggs and whisk them in, till smooth.
To the same bowl, add your oat flour, baking soda and salt. Stir together till you have a smooth batter. Let your batter rest for 5-10 minutes (the oat flour will soak in the wet ingredients and thicken up the batter).
Fill each muffin cavity about 2/3 way full. Bake at 425 for 5 minutes. Then lower your oven temperature to 350 and bake for another 14-17 minutes, or till the muffins are springy to touch and a toothpick comes out clean.
Let cool entirely, then devour!
Stored in the fridge in an airtight container these muffins last about a week.