Moist and Fluffy Peanut Butter Banana Muffins Recipe

These Peanut Butter Banana Muffins are soft, fluffy, and full of banana and peanut butter flavor. Made with whole-grain oat flour and naturally sweetened with maple syrup, they’re an easy one-bowl breakfast or snack that freezes and reheats well for quick meal prep.

Recipe ingredients

These peanut butter banana muffins are made with simple pantry ingredients and come together in one bowl.

• Oat flour — 1 1/2 cups. Oat flour gives the muffins a soft, tender texture and light, nutty flavor. If you don’t have oat flour, you can pulse rolled oats to a fine flour in a food processor or blender.
• Bananas — 2 large (about 1 cup mashed). Use very ripe, spotty bananas for the best sweetness and moisture.
• Peanut butter — 1/2 cup. Natural peanut butter (peanuts and a pinch of salt) blends smoothly into the batter and gives the best flavor.
• Eggs — 2 large, to help bind and structure the muffins.
• Maple syrup — 1/2 cup. Pure maple syrup provides natural sweetness and flavor; honey or another liquid sweetener may be substituted.
• Milk — 1/2 cup unsweetened almond milk (or any milk of choice) for added moisture.
• Vanilla extract — 1 teaspoon, optional for depth of flavor.
• Leaveners — 1 1/2 teaspoons baking powder and 1/4 teaspoon baking soda to create lift and light domes.
• Salt — 1/4 teaspoon to balance sweetness.
• Dark chocolate chips — 1/3 cup, optional but recommended.

How to make peanut butter and banana muffins

These muffins are quick and straightforward: mash, whisk, stir, and bake. The full recipe quantities are listed in the ingredients above.

Pro tip: Use brown, spotty bananas — they’re sweeter and give more banana flavor without extra sugar.

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, mash the bananas until mostly smooth. Add the peanut butter, maple syrup, eggs, almond milk, and vanilla, and whisk until fully combined and relatively smooth.
3. Add the oat flour, baking powder, baking soda, and salt to the wet ingredients. Whisk gently until no large lumps remain, taking care not to overmix.
4. Fold in the dark chocolate chips if using.
5. Divide the batter evenly among the 12 muffin cups.
6. Bake at 350°F for 17–20 minutes, or until the tops are set and a toothpick inserted near the center comes out with a few moist crumbs but not wet batter.
7. Cool the muffins in the pan on a wire rack for about 10 minutes, then remove them from the pan and cool completely before storing.

Tips for success

• Very ripe bananas are best. Brown, spotty bananas deliver more sweetness and better banana flavor.
• Use natural peanut butter. Peanut butter made only from peanuts (and salt) blends smoothly and keeps the flavor clean.
• Measure oat flour correctly. Spoon and level the oat flour into the measuring cup rather than scooping directly from the container to avoid compacting and ending up with dense muffins.
• Avoid overbaking. Oat flour-based muffins can dry out if left in the oven too long. Remove when a toothpick shows a few moist crumbs.
• Cool thoroughly before storing. Letting muffins cool completely prevents condensation and helps them stay fresh longer.

Storage

• Store muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate in an airtight container for up to 1 week.
• To freeze, cool completely, then place muffins in a zip-top bag or airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or warm a single muffin in the microwave for 15–20 seconds.

Did you try this recipe? If so, leave a review below and share a photo so others can see how your muffins turned out.