Healthy Peanut Butter Banana Oat Flour Muffins (Gluten-Free) (2024)

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About This Recipe

One of my all-time flavor combinations is banana, peanut butter and chocolate. If you’ve tried myPeanut Butter Banana Oatmeal Bars, you know how amazing the sweetness of the banana pairs with the salty nut flavor and rich chocolate chips. I knew the flavor combination would make such a good muffin recipe and man was I right!

These healthy muffins use oat flour like myPumpkin Chocolate Chip Muffinsso they’re gluten-free and are naturally sweetened thanks to the mashed banana and pure maple syrup.

These muffins are nutritious enough to be enjoyed for breakfast but also sweet enough for a healthy treat or dessert! I promise, the whole family will love these! Plus, they’re super easy to make and ready in just 30 minutes. I swear you’ll want to make a doublebatchof these muffins every week!

​Enjoy these muffins with a side ofgreek yogurtfor extra protein or your favorite breakfast meat like bacon or sausage!

If you are looking for more healthydelicious muffins, try mySkinny Blueberry Muffinsor myLow Carb Lemon Poppy Seed Protein Muffins!

• Bananas– make sure to useoverripe bananasthat have lots of brown spots. This will help sweeten the muffins. The riper the banana = the sweeter the muffins! You can ripen your bananas in the oven if they aren’t quite ripe enough yet.
• Applesauce– I used unsweetened applesauce but you can also sub for pumpkin like in my pumpkin chocolate chip oat muffins.
• Pure maple syrup– can also use honey or substitute for sugar-free pancake syrup if you want less sugar!
• Peanut butter –since peanut butter is one of the the main ingredients in this recipe, you want to make sure to use a peanut butter you love the taste of! I love using natural, drippycreamy peanut butterfor this recipe. You could also easily sub foralmond butter,cashew butteror sunflowerseed butter. Just know that they will change the overall flavor some too.
• Egg
• Coconut oil
• Oat flour– just be sure your flour iscertified gluten-free if needed!
• Baking essentials:vanilla extract, baking powder,baking soda, cinnamon and salt
• Chocolate chips– my favorite chocolate chips areEnjoy Life!

• Fresh fruit!Swap the chocolate chips for a few fresh blueberries or your favorite fruit.
• Crunchy peanut butter!While I enjoy the consistency ofsmooth peanut butterfor these muffins, if you like a little crunch, feel free to use your favorite crunchy peanut butter oralmond butter.
• Peanut butter chips!Want 2x the peanut butter flavor? Swap the chocolate chips forpeanut butter chips.

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Preheat the oven to 350 degrees F. Prepare amuffin panwithcooking sprayormuffin liners. Add the bananas to alarge mixing bowland mash with a fork.

2. Then add the applesauce, peanut butter, syrup, egg, oil and vanilla and mix until well combined.

3. Add the flour, baking powder,baking soda, cinnamon and salt.

4. Mix in thedry ingredientsuntil they are incorporated. Then fold in the chocolate chips.

5. Spoon the batter into the preparedmuffin pan. Sprinkle with more chocolate chips if desired so they look pretty!

6. Bake muffins for 15-20 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.Remove from the oven and allow to cool in the pan for a few minutes before transferring the muffins to awire rackto cool completely. Drizzle with drippy peanut butter if desired and enjoy!

Store leftover muffins in anairtight containerin the fridge for up to a week.

To freeze, allow muffins to cool completely then wrap muffins tightly in a freezer-safe bag and freeze for up to 3 months.