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About This Recipe
These peanut butter banana oat flour muffins are nutritious enough to be enjoyed for breakfast but sweet enough for a healthy treat or dessert! Seriously they are so tender with the most epic flavor combination of all time. They will are the definition of melt-in-your-mouth!
I promise, the whole family will love these! Plus, they’re super easy to make. All made in one bowl for easy clean up and ready in just 30 minutes!
If you’re looking for more healthy delicious muffins, try my blueberry greek yogurt muffins, banana blueberry oatmeal muffins or pumpkin chocolate chip muffins!
Why You’ll Love These Peanut Butter Banana Muffins
- Naturally sweetened with bananas, applesauce & pure maple syrup!
- A cross between breakfast and dessert! These muffins are sweet, nutty, and packed with gooey chocolate!
- Made in one bowl (easy clean up!)
- A great grab-and-go breakfast for busy morning or healthy snack in the afternoon.
- Simple ingredients and so easy to make.
- Ready to eat in 30 minutes!
- Bananas – make sure to use overripe bananas that 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 (though bananas ripened with time will always be best!)
- 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, drippy creamy peanut butter for this recipe. You could also easily sub for almond butter, cashew butter or sunflower seed butter. Just know that they will change the overall flavor some too.
- Egg
- Coconut oil – or other oil of choice, or butter
- Oat flour – just be sure your flour is certified gluten-free if needed!
- Baking essentials: vanilla extract, baking powder, baking soda, cinnamon and salt
- Chocolate chips – I used semi-sweet chocolate chips
- Fresh fruit! Swap the chocolate chips for a few fresh blueberries or your favorite fruit.
- Crunchy peanut butter! While I enjoy the consistency of smooth peanut butter for these muffins, if you like a little crunch, feel free to use your favorite crunchy peanut butter or almond butter.
- Peanut butter chips! Want 2x the peanut butter flavor? Swap the chocolate chips for peanut 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 a muffin pan with cooking spray or muffin liners. Add the bananas to a large mixing bowl and 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 the dry ingredients until they are incorporated. Then fold in the chocolate chips.
5. Spoon the batter into the prepared muffin 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 a wire rack to cool completely. Drizzle with drippy peanut butter if desired and enjoy!
Store leftover muffins in an airtight container in 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.
Baking Tips!
- Don’t over mix. Over mixing the batter can cause denser muffins (instead of light and fluffy) muffins like we all love! For the best results, mix until ingredients are just combined.
- Check baking soda and baking powder. Ensure they haven’t been open for more than 3 months. I like to write the date on top of the can whenever I open a new one to ensure I know when to start fresh!
- Use ripe bananas. Ideally with lots of brown spots! The riper the bananas, the sweeter the muffins will be.
Can I use another flour instead of oat flour?
The oat flour really brings an incredible texture to these muffins that is so good! But you could also use an all-purpose flour, white whole wheat flour, or a 1:1 gluten-free flour.
How do I make my muffins light and fluffy?
Do not over-beat the batter. Just mix well. This is why I recommend using a whisk to combine the ingredients and not a hand mixer. Over-mixing will create dry muffins. Let the batter to sit for 10 minutes if you can before baking for a fluffier texture. The extra time allows the ingredients to come together more effectively.
How ripe do my bananas need to be for these healthy peanut butter banana oat flour muffins ?
You want to use bananas that are covered in dark spots to help ensure the right amount of sweetness for these muffins. The riper the banana, the sweeter your muffins will be. Since we’re only using pure maple syrup as the other natural sweetener in this recipe, we rely on the sweetener from the right bananas to help get the taste we’re looking for! If you need to ripen your bananas quickly, pop them in the oven for 20 minutes.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Peanut Butter Banana Oat Flour Muffins
Ingredients
- 3 medium ripe bananas (320g) ~1.25 cup mashed
- 1/2 cup unsweetened applesauce (120g)
- 1/2 cup pure maple syrup (120g)
- 1/3 cup creamy peanut butter (80g)
- 1 large egg
- 2 Tbsp coconut oil (30g) melted & cooled
- 2 tsp vanilla extract
- 1.25 cups oat flour (150g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (90g)
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Instructions
- Preheat the oven to 350 degrees F. Prepare a muffin pan with cooking spray or muffin liners.
- Add the bananas to a large mixing bowl and mash with a fork. Then add the applesauce, peanut butter, syrup, egg, oil and vanilla and mix until well combined.
- Add the flour, baking powder, baking soda, cinnamon and salt.
- Mix in the dry ingredients until they are incorporated. Then fold in the chocolate chips.
- Spoon the batter into the prepared muffin pan. Sprinkle with more chocolate chips if desired so they look pretty!
- 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 a wire rack to cool completely. Drizzle with drippy peanut butter if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
