Healthy Peanut Butter Banana Muffins Recipe
These Healthy Peanut Butter Banana Muffins are packed with protein and bursting with peanut butter flavor. Naturally sweetened with pure maple syrup and made gluten free and dairy free, they make a perfect nutritious breakfast or snack option. Soft, moist, and slightly sweet, these muffins are easy to whip up and great for on-the-go. Feel free to add mini dairy-free chocolate chips for a little extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Dairy Free, Gluten Free
Ingredients
Wet Ingredients:
- 1 cup mashed ripe bananas (about 3 medium ripe bananas)
- ¾ cup (192g) natural creamy or crunchy drippy peanut butter (just peanuts and salt)
- 2 large eggs
- ¼ cup (78g) pure maple syrup
- 2 teaspoons vanilla extract
- ½ tablespoon dairy free milk of choice (e.g., almond milk)
Dry Ingredients:
- 1 cup (92g) gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup (60g) mini chocolate chips (dairy free if desired)
- 2–3 tablespoons mini chocolate chips for sprinkling on top (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners and spray the liners lightly with nonstick cooking spray to help prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed ripe bananas, natural peanut butter, eggs, pure maple syrup, vanilla extract, and dairy free milk. Whisk or stir until the mixture is smooth and well incorporated.
- Add Dry Ingredients: To the wet mixture, add the gluten free oat flour, baking powder, cinnamon, and salt. Stir gently until everything is evenly combined and the batter is smooth. Be careful not to overmix.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, reserving a few to sprinkle on top of the muffins before baking if desired.
- Fill Muffin Liners and Bake: Evenly divide the batter among the 12 muffin liners. Sprinkle the remaining mini chocolate chips over the tops of the muffins if using. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and transfer the tin to a wire rack. Allow the muffins to cool for several minutes before removing them from the pan. Serve warm or at room temperature and enjoy!
Notes
- If using unsalted peanut butter, there is no need to add extra salt in the recipe.
- To make these muffins peanut free, substitute the peanut butter with almond butter or cashew butter.
- For storage tips and freezing instructions, refer to the full blog post linked.
