These Peanut Butter Banana Muffins are soft, tender and full of peanut butter and banana flavor. Made with whole-grain oat flour and naturally sweetened with maple syrup, they’re a simple one‑bowl breakfast or snack that’s easy to prepare ahead and freezer friendly.
Peanut butter and banana are a classic pairing. The creamy peanut butter and ripe bananas give these muffins a moist, satisfying crumb, while oat flour keeps them tender with a gentle, nutty flavor. A handful of dark chocolate chips folded into the batter is optional, but recommended if you like a touch of indulgence.
These muffins are made in one bowl in about ten minutes of prep and bake quickly at 350°F. They’re naturally free of refined sugar when sweetened with maple syrup and can be made dairy‑free by using a non‑dairy milk.
Why you’ll love this recipe
- Soft, fluffy muffins with rich peanut butter and banana flavor, studded with chocolate if desired.
- Made with whole‑grain oat flour and sweetened with pure maple syrup for a naturally sweet result.
- One‑bowl batter that takes about 10 minutes to mix—perfect for quick meal prep.
- Freezer‑friendly and easy to pack for breakfasts or snacks.
Recipe ingredients
Simple pantry ingredients come together easily in one bowl. Measure ingredients accurately for best results.
- Bananas: 2 large (or 3 medium) — about 1 cup mashed. Use very ripe, spotty bananas for the sweetest flavor.
- Peanut butter: 1/2 cup. Natural peanut butter (peanuts and salt only) blends best and adds protein.
- Eggs: 2 large to bind the batter.
- Maple syrup: 1/2 cup for natural sweetness; substitute honey if desired.
- Milk: 1/2 cup unsweetened almond milk or your preferred dairy/non‑dairy milk.
- Vanilla extract: 1 teaspoon (optional, for depth of flavor).
- Oat flour: 1 1/2 cups. Spoon and level when measuring to avoid dense muffins. Use certified gluten‑free oat flour if needed.
- Leaveners: 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda.
- Salt: 1/4 teaspoon to balance sweetness.
- Dark chocolate chips: 1/3 cup (optional) or omit for a simpler muffin.
How to make peanut butter and banana muffins
These muffins are straightforward and quick to prepare. Preheat the oven to 350°F (175°C) and line a 12‑cup muffin pan with paper liners.
- Mash the bananas in a large bowl until mostly smooth. Add the peanut butter, maple syrup, eggs, almond milk and vanilla. Whisk until the mixture is well combined and slightly glossy.
- Add the oat flour, baking powder, baking soda and salt. Whisk until no dry streaks remain, then gently fold in the chocolate chips if using.
- Divide the batter evenly among 12 lined muffin cups.
- Bake at 350°F for 17–20 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached. Avoid overbaking to keep the muffins tender.
- Cool the muffins in the pan for about 10 minutes, then transfer to a wire rack to cool completely before storing or serving.
Tips for Success
- Choose ripe bananas: The browner and spotty they are, the more natural sweetness and flavor they add.
- Use natural peanut butter: It blends smoothly and lets the peanut flavor shine through.
- Measure oat flour correctly: Spoon into the measuring cup and level off rather than scooping directly from the bag.
- Don’t overbake: Remove when a toothpick shows a few moist crumbs to keep the crumb soft.
- Cool completely before storing: This prevents condensation and helps maintain texture.
Storage
- Store at room temperature in an airtight container for up to 2 days.
- Refrigerate for up to 1 week to extend freshness.
- To freeze, cool completely, then pack in a zip‑top bag or airtight container for up to 3 months. Thaw overnight in the refrigerator or warm individual muffins briefly in the microwave before serving.
Equipment
- 12‑cup muffin pan
- Muffin paper liners
- Large mixing bowl and whisk (or spatula)
- Measuring cups and spoons
- Wire cooling rack
Nutrition (per muffin)
Estimated nutrition provided for guidance:
- Calories: 207 kcal
- Carbohydrates: 26 g
- Protein: 7 g
- Fat: 9 g (Saturated fat: 3 g)
- Cholesterol: 31 mg
- Sodium: 231 mg
- Fiber: 2 g
- Sugar: 10 g
More muffin recipes you’ll love
- Blueberry oatmeal muffins
- Blueberry banana almond flour muffins
- Carrot oat flour muffins
- Pumpkin oat flour muffins
- Raspberry muffins
Did you try this recipe? If so, please leave a review and share how it turned out.
Recipe at a glance: Makes 12 muffins. Prep time: 10 minutes. Cook time: 17–20 minutes. Total time: about 27 minutes.