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Healthy peanut butter banana muffins on a rustic table

Healthy Peanut Butter Banana Muffins

Delightful and guilt-free muffins made with ripe bananas and creamy peanut butter, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces Ripe bananas The riper, the better for sweetness.
  • 1 cup Natural creamy or crunchy peanut butter Use store-bought peanut butter with no added sugar if short on time.
  • 2 pieces Eggs Can be substituted with flax eggs for a vegan option.
  • 1/4 cup Maple syrup
  • 1 teaspoon Vanilla extract
  • 1/2 cup Dairy-free milk of choice
Dry Ingredients
  • 1 cup Oat flour Can substitute with whole wheat flour if preferred.
  • 1 teaspoon Baking powder Essential for making the muffins rise.
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
Mix-ins
  • 1/2 cup Mini chocolate chips Can substitute for dried fruit for a healthier option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mash the ripe bananas until smooth.
  3. Add in the peanut butter, eggs, maple syrup, vanilla extract, and dairy-free milk; mix everything together well.
  4. In another bowl, combine oat flour, baking powder, cinnamon, and salt.
  5. Slowly add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in the mini chocolate chips.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow to cool before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for about a week. For longer storage, freeze individually wrapped muffins.