A Muffin That Tastes Like a Treat, but Eats Like a Snack
These Peanut Butter Banana Muffins are exactly what you want when you’re craving something sweet and satisfying—but without the sugar crash. Moist, flavorful, and made with wholesome ingredients, they come together in under 30 minutes and make the perfect on-the-go breakfast, snack, or even dessert.
Why I Love This Recipe
What’s not to love about a recipe that’s:
- Naturally sweetened with banana and honey or maple syrup
- Made with oat flour for a hearty, whole-grain base
- Rich in protein and healthy fats thanks to peanut butter
- Freezer-friendly and meal-prep approved!
It’s a muffin you can feel good about sharing with your kids and sneaking for yourself.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup peanut butter (creamy or crunchy)
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups oat flour (or blended rolled oats)
- 1/2 cup milk (dairy or non-dairy)
Ingredient Swaps & Notes
- Nut-Free? Use sunflower seed butter or almond butter instead.
- Egg-Free? Substitute with two flax eggs (2 tbsp flaxseed + 6 tbsp water).
- Gluten-Free? These are naturally gluten-free if you use certified gluten-free oats.
- Add-ins? Chocolate chips, chopped nuts, or dried cranberries are all welcome!
How to Make Peanut Butter Banana Muffins
- Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup. - Mix Wet Ingredients
In a large bowl, mash bananas. Add peanut butter, honey (or maple syrup), eggs, and vanilla. Stir until smooth. - Add Dry Ingredients
In a separate bowl, whisk oat flour, baking soda, and cinnamon. Gently fold the dry mix into the wet until just combined. - Add Milk
Stir in the milk until the batter is evenly mixed and pourable. - Fill the Muffin Tin
Spoon batter into the muffin cups, filling each about 2/3 full. - Bake
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Enjoy
Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Tips for Success
- Use super ripe bananas with lots of brown spots for the best flavor and sweetness.
- Don’t overmix the batter—just stir until the ingredients are incorporated.
- If using chocolate chips, toss them in a little oat flour first to prevent sinking.
Serving Suggestions & Pairings
Enjoy these muffins with:
- A smear of almond butter or more peanut butter
- A drizzle of honey or maple syrup
- A hot cup of coffee or this Refreshing Strawberry Mojito if you’re feeling fancy
Storage & Freezing Tips
- Room Temp: Store in an airtight container for up to 3 days.
- Fridge: Lasts up to a week in the fridge—just warm slightly before eating.
- Freezer: Freeze in a single layer, then transfer to a zip bag. Reheat in microwave or toaster oven.
More Healthy Snacks You’ll Love
- These 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies
- No-Bake Peanut Butter Oatmeal Bars
- No-Bake Monster Cookie Energy Balls
- Brownie Batter Dip
- Chocolate Chip Cookie Bites
Final Thoughts
These muffins are proof that healthy doesn’t have to mean boring. Whether you’re a peanut butter lover, a banana fan, or just need something quick and delicious, these muffins are for you.
Give this recipe a try and let us know what you think in the comments. And don’t forget to tag @ChefManiac when you post your baking success on Instagram!
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