These gluten-free Peanut Butter Banana Muffins are absolutely delicious. Filled with creamy peanut butter, sweet mashed banana, and just the right amount of chocolate chips.
Easy Peanut Butter Banana Muffins
These healthy and delicious peanut butter banana muffins are full of peanut butter and banana flavor, moist, and use only real food ingredients. Unlike store bought muffins or treats, these healthy muffins are packed with whole grains from oat flour, all-natural creamy peanut butter, and minimally sweetened with coconut sugar.
Not only are they made from only real food ingredients, these muffins are also incredibly easy to make. All you need is one bowl and thirty minutes to whip these up. Plus, they freeze and reheat well which makes them a perfect make-ahead option.
Muffin Ingredients
- Ripe bananas
- Greek yogurt
- Eggs
- Oat milk
- Peanut butter
- Vanilla extract
- Brown sugar
- Oat flour
- Salt and cinnamon
- Chocolate chips
How to Make Peanut Butter Banana Muffins
Step One: Preheat oven to 350 degrees and line a muffin tin with muffin liner.
Step Two: Add the mashed banana, eggs, Greek yogurt, peanut butter, milk, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, sugar, baking powder, baking soda, sea salt, and cinnamon until well mixed.
Step Three: Fold the chocolate chips into the batter and stir until well combined.
Step Four: Fill the wells of the muffin tin with the batter until 2/3rds of the way full.
Step Five: Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed.
How to Store and Freeze
This is my go-to method for freezing these muffins:
- let the muffins come to a complete cool on a wire baking rack
- once cool, place them in a freezer safe storage bag or container and label
- place them in the freezer for a few hours until frozen solid
How to Reheat the Muffins
When you’re ready to reheat and eat a muffin you can do it one of two ways. My preferred method is to wrap one or two muffins in foil and let them reheat in a 350 degree oven for 10-12 minutes until they are warmed through. They’ll taste just like a fresh batch straight out of the oven!
If you’re short on time, you can also pop a muffin straight from the freezer into the microwave for 30 seconds to heat through!
More Reader Favorite Muffin Recipes
- Blueberry Banana Muffins
- Healthy Banana Chocolate Chip Muffins
- Chocolate Chip Banana Zucchini Muffins
- Healthy Pumpkin Banana Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
I hope you give these Peanut Butter Banana Muffins a try! They are so easy to make and delicious! If you do give this recipe a try, let me know!
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Peanut Butter Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These gluten-free Peanut Butter Banana Muffins are absolutely delicious. Filled with creamy peanut butter, sweet mashed banana, and just the right amount of chocolate chips.
Ingredients
- 1 cup mashed banana (roughly two bananas)
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1/2 cup oat milk
- 1/3 cup creamy all-natural peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 1/2 cups oat flour
- pinch of sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup chocolate chips (plus more for the top)
Instructions
- Preheat oven to 350 degrees and line a muffin tin with muffin liner.
- Add the mashed banana, eggs, Greek yogurt, peanut butter, milk, and vanilla extract to a large mixing bowl and stir until well combined. Next, fold in the oat flour, sugar, baking powder, baking soda, sea salt, and cinnamon until well mixed.
- Fold the chocolate chips into the batter and stir until well combined.
- Fill the wells of the muffin tin with the batter until 2/3rds of the way full.
- Bake the muffins at 350 degrees for 15 to 20 minutes or until a toothpick comes out clean and the tops of the muffins spring back when pressed.
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Cambrea Bakes
