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hand holding peanut butter muffins
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Healthy Peanut Butter Banana Muffins

Easy, fluffy, and moist peanut butter muffins. Made with ripe bananas, peanut butter, oat glour, eggs, chocolate chips, and other pantry staple ingredients. So delicious.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 muffins
Calories 205kcal
Author Rena

Ingredients

  • 3 large ripe bananas
  • 1/2 cup natural peanut butter
  • 1/4 cup honey or maple syrup
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup oat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup dark chocolate chips
  • ½ cup peanuts chopped, optional

Instructions

  • Preheat the oven to 350°F and line a muffin tin with 12 muffin cups.
  • In a large mixing bowl mash the bananas with a fork. Whisk in the peanut butter, honey, eggs, and vanilla. Stir in the oat flour, baking powder, salt and chocolate chips.
  • Divide the batter among your prepared muffin cups.
  • Bake at 350F for 18-20 min or until a toothpick inserted comes out clean.
  • Remove from the oven and transfer to a cooling rack.

Notes

  • peanut butter: you may use any other nut butter of your choice. Our next favorite is almond butter.
  • flour: we used oat flour. you can make your own flour by blending rolled oats in a blender until you get a flour consistency. 1 cup rolled oats should yield 1 cup of oat flour. You can use any other flour of your choice like gluten-free or all-purpose flour.
  • honey: use maple syrup, agave, brown sugar, or cane sugar. Monkfruit sweetener is also good.
  • Peanuts are optional but add an additional crunch.
  • depending on how big your muffins are, they should yield 12-16 muffins.

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 217mg | Fiber: 3g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg