Healthy Peanut Butter Banana Muffins
Start your day on a wholesome note with these Healthy Peanut Butter Banana Muffins—packed with natural sweetness and nutrient-dense ingredients for a guilt-free treat. Made with ripe bananas, creamy natural peanut butter, and gluten-free rolled oats, these muffins are bursting with rich flavors and moist, tender texture, making them perfect for breakfast, snacks, or dessert. Sweetened with pure maple syrup and spiced with a hint of cinnamon, they’re naturally refined-sugar-free and can easily be made gluten-free. Almond flour adds an extra boost of protein and healthy fats, while optional dark chocolate chips provide just the right amount of indulgence. Ready in just 30 minutes, these muffins are easy to whip up and perfect for meal prep—they’ll keep you fueled all week long!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium bananas (ripe)
- 0.5 cup peanut butter (natural, unsweetened)
- 2 large eggs
- 1 cup rolled oats (gluten-free if needed)
- 0.5 cup almond flour
- 0.33 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.25 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the peanut butter, eggs, maple syrup, and vanilla extract to the mashed bananas. Whisk until well combined.
In a separate bowl, combine the rolled oats, almond flour, baking powder, baking soda, cinnamon, and salt. Mix well.
Gradually fold the dry ingredients into the wet ingredients, stirring until no dry streaks remain. Be careful not to overmix.
If using, gently stir in the dark chocolate chips for an extra touch of sweetness.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy immediately or store in an airtight container for up to 3 days at room temperature, or up to a week in the refrigerator.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 126.6 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2939 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
