Healthy Peanut Butter Banana Muffins (dairy free + gluten free)

These healthy peanut butter banana muffins were a delicious result of my Sunday baking adventures and my desire to get rid of the extra ripe bananas lurking on my counter. I just started throwing everything into a bowl and luckily for both me and you, they turned out beautifully, delicious and so moist.

The muffin queen is back at it again! This time with a completely gluten free, nutritious muffin recipe that everyone will love.

peanut butter banana muffins on a grey surface

What you’ll need to make peanut butter banana muffins

These healthy peanut butter banana muffins are full of nutritious ingredients, pack a boost of 6g of protein per muffin and you probably already have everything you need to make them already in your pantry. Here are the ingredients you’ll need:

  • Bananas: be sure to use ripe bananas that have lots of brown spots. This will help sweeten the muffins.
  • Peanut butter: use a natural, drippy peanut butter that’s just peanuts + salt. You can use creamy or crunchy!
  • Eggs: you’ll need two eggs in this muffin recipe.
  • Sweetener: we’re using just a bit of pure maple syrup to naturally sweeten these peanut butter banana muffins. You’ll also need a little vanilla extract.
  • Milk: give these muffins some additional moisture with a splash of milk. Use a dairy free milk to keep them dairy free — I like almond milk.
  • Flour: we’re keeping these muffins gluten free by using gluten free oat flour (you can easily make your own!)
  • Baking staples: you’ll also need some baking powder, salt and cinnamon.
  • Mix-ins: I love adding mini chocolate chips to the batter + on top. To keep this recipe dairy free, I recommend using this brand of chocolate chips!

How to make your own oat flour for muffins

You can easily make your own gluten free oat flour for these peanut butter banana muffins by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. This is probably the cheapest option.

For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.

healthy peanut butter banana muffin with a bite taken out

Can I make these with a different flour?

Unfortunately, I would not recommend making these gluten free peanut butter banana muffins with a different flour other than oat flour, although I do think chickpea flour might work nicely!

If you’re looking for similar muffin recipes, check these out:

Tips for making peanut butter banana muffins

  • Want to make them peanut free? If you’re looking to make these muffins peanut free, I think they’d be perfect with a drippy almond butter or cashew butter.
  • Make your own oat flour: Easily make your own oat flour at home so you don’t have to blend it. It literally only takes minutes!
  • Find the best peanut butter: Make sure your peanut butter (or whatever nut butter you use) is drippy and natural, meaning that the only ingredients are peanuts and/or peanuts and salt.
  • Don’t skip the muffin liners: Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
  • Dairy free option: If you want to keep this recipe dairy free, be sure to use dairy free chocolate chips.
  • Vegan option: I haven’t tried this recipe with flax eggs, but please let me know in the comments if you do.

gluten free peanut butter banana muffin with chocolate chips

How to store & freeze these muffins

To store: place these gluten free peanut butter banana muffins on the counter in an airtight container for a day, then transfer to the fridge.

To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

See how to make peanut butter banana muffins:

More muffin recipes you’ll love

Honey Cinnamon Walnut Banana Muffins

Strawberry Kissed Almond Butter Muffins

Healthy Dairy Free + Gluten Free Banana Muffins

The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

Paleo Double Chocolate Tahini Banana Muffins

Seriously, how good do these look?! What I especially love about these peanut butter banana muffins is that not only are they a healthy snack option, but they also happen to be dairy free and gluten free, which is perfect for all of those with allergies!

I hope you enjoy these healthy peanut butter banana muffins, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.

Healthy Peanut Butter Banana Muffins

5 from 53 votes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

The BEST peanut butter banana muffins that are packed with protein and peanut butter flavor. These gluten free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy free and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!

  • Wet ingredients:
  • 1 cup mashed ripe bananas (about 3 medium ripe bananas)
  • ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 tablespoon dairy free milk of choice (I like almond milk)
  • Dry ingredients:
  • 1 cup gluten free oat flour* (you can make your own — see notes section)
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
  1. Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.

  2. In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.

  3. Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.

  4. Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.

How to make oat flour: you can easily make your own gluten free oat flour by simply placing gluten free oats into a blender and blending/pulsing until they’re smooth and resemble flour. This is probably the cheapest option. For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.

If you are using unsalted peanut butter, you can make the recipe as is. No need to add more salt.

If you’re looking to make these muffins peanut free, I think they’d be perfect with a drippy almond butter or cashew butter.

Check the full post for freezing instructions.

Nutrition

Servings: 12 muffins

Serving size: 1 muffin

Calories: 218kcal

Fat: 11.9g

Saturated fat: 2.4g

Carbohydrates: 24.4g

Fiber: 2.7g

Sugar: 12.3g

Protein: 6.2g