Dense and hearty, yet surprisingly soft, these Healthy Banana Peanut Butter Muffins are a perfect sweet snack when hunger strikes. Both adults and kids will love them!
Quick and easy to whip up using simple ingredients, these muffins are a great recipe to get the kids involved with. They can help measure and mix the ingredients and spoon the batter into the muffin liners. This recipe is also a great way to use up any ripe bananas you have sitting in your fruit bowl!
Sweetened with maple syrup, you can add some chocolate chips for special occasions or ½ cup of chopped nuts if you want a more crunchy version! You can also substitute the peanut butter with almond butter if you prefer.
This recipe calls for oat flour instead of regular flour which makes them a little heavier than normal muffins. All you have to do is blitz the oats quickly in a blender to create your own flour! This recipe can be both dairy free and gluten free if needed, provided you use gluten free oats which are easy to get in the supermarket.
If you prefer baking with regular flour, try my vegan banana bread recipe which uses many of the same ingredients and is so soft and fluffy!
I recommend letting these Healthy Banana Peanut Butter Muffins cool fully before taking them out of the muffin liners to make sure they don’t fall apart. You can also use some non-stick spray in the muffin liners to ensure they can be removed easily too.
Here’s What You Need
- Banana
- Oats
- Smooth nut butter
- Maple syrup
- Vanilla extract
- Mineral salt
- Cinnamon
- Baking powder
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Healthy Banana Peanut Butter Muffins
Ingredients
- 1 cup mashed ripe bananas (approx 2 large or 2.5 medium bananas)
- 1 cup natural smooth peanut butter (or almond butter)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup oat flour (blended oats)
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp mineral salt
Instructions
- Preheat the oven to 180 C and line a muffin tray with muffin cases
- Mash the bananas thoroughly and combine with the other wet ingredients (maple syrup, smooth peanut butter and vanilla extract)
- In a separate large mixing bowl, combine all the dry ingredients (oat flour, baking powder, cinnamon and salt)
- Pour the wet mixture into the dry and stir until combined
- Then, spoon the mixture into muffin cases
- Bake for 25 minutes (ovens may vary slightly - ensure a toothpick is removed clean)
- Remove from muffin tray once cooked and cool on cooling rack (ensure fully cooled to ensure muffins don't fall apart)
Notes
- Make sure the bananas are very ripe (brown spots all over the skin)
- I used peanut butter in this recipe, but you could replace it with almond butter if preferred
- Make sure muffins are completely cooled (2-3 hours on cooling rack) before removing from muffin cases to prevent them falling apart
- You can easily make your own oat flour by simply blending rolled oats for a few seconds
These are my new favorite muffins!
Amazing! So happy to hear you enjoyed making them 💛 Thanks for letting me know Lauren!