Gluten-Free Peanut Butter Banana Muffins: Moist, Healthy & Absolutely Crave-Worthy

If you’re looking for a wholesome treat that satisfies your sweet tooth without the guilt, these Gluten-Free Peanut Butter Banana Muffins are exactly what your baking repertoire needs. They’re soft, packed with protein, naturally sweetened, and made with real, clean ingredients. Whether you’re avoiding gluten, want to reduce refined sugar, or simply enjoy a good muffin—this recipe is for you.

These muffins are the perfect grab-and-go breakfast, lunchbox addition, or afternoon snack. They’re also freezer-friendly, making them a smart choice for meal prepping moms, busy professionals, and anyone who needs healthy snacks at their fingertips. Made in one bowl with simple pantry ingredients, they are as easy as they are delicious!

Why You’ll Love These Muffins

• Naturally sweetened with ripe bananas and pure maple syrup.

• High in protein and healthy fats thanks to peanut butter and eggs.

• Gluten-free using oat flour, which adds fiber and a hearty texture.

• Dairy-free and customizable for vegan diets.

• Kid-approved and perfect for picky eaters!

These muffins are for anyone who wants a satisfying snack without sacrificing nutrition or flavor. They strike the perfect balance of sweet and nutty, with mini chocolate chips adding just enough indulgence.

Ingredients You’ll Need

Wet Ingredients

• 1 cup mashed ripe bananas (about 3 medium bananas) – The riper, the sweeter.

• ¾ cup natural peanut butter (creamy or crunchy) – Look for drippy peanut butter with just peanuts and salt.

• 2 large eggs

• ¼ cup pure maple syrup – Adds subtle sweetness and depth of flavor.

• 2 tsp vanilla extract

• ½ tbsp dairy-free milk of choice – Almond milk works perfectly.

Dry Ingredients

• 1 cup gluten-free oat flour – You can make your own by blending rolled oats.

• 1 tsp baking powder

• ½ tsp cinnamon

• ¼ tsp salt

• ⅓ cup mini chocolate chips (plus a few more for topping) – Use dairy-free chips if needed.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with muffin liners and lightly spray with nonstick cooking spray. This ensures the muffins release cleanly from the liners.

Step 2: Mix Wet Ingredients

In a large mixing bowl, mash your ripe bananas until mostly smooth. Add peanut butter, eggs, maple syrup, vanilla extract, and milk. Stir everything until it becomes a creamy, cohesive batter.

Step 3: Combine Dry Ingredients

Add oat flour, baking powder, cinnamon, and salt to the bowl. Stir until fully combined—don’t overmix. Gently fold in your mini chocolate chips.

Step 4: Fill the Muffin Tin

Scoop the batter evenly into the prepared muffin liners, filling each about ¾ full. Sprinkle additional chocolate chips on top for extra appeal.

Step 5: Bake to Perfection

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

• 12-cup muffin tin

• Muffin liners

• Mixing bowl

• Fork or potato masher

• Whisk or spatula

• Measuring cups and spoons

• Wire cooling rack

Storage & Freezing Tips

These muffins keep well at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week.

To freeze:

• Let the muffins cool completely.

• Wrap them individually or place in a freezer-safe bag.

• Freeze for up to 3 months.

• To reheat, microwave for 20–30 seconds or let thaw at room temp.

Variations & Recipe Swaps

• Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter.

• Egg-Free/Vegan: Substitute flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg).

• Add-ins: Mix in chopped walnuts, shredded coconut, or chia seeds for extra texture.

• No Oat Flour? Blend 1 cup of rolled oats in a food processor or blender until fine.

Pairing Suggestions

These muffins pair beautifully with:

• A creamy chai latte or cold brew coffee

• A glass of almond milk or oat milk

• A side of Greek yogurt for extra protein

• A smoothie with spinach and berries for a quick breakfast combo

Frequently Asked Questions

Can I make these muffins without chocolate chips?

Absolutely! They’ll still be delicious without chocolate chips. You can also replace them with dried fruit like raisins or cranberries.

What’s the best peanut butter to use?

Look for natural peanut butter with just peanuts and salt. Avoid brands with added sugar or hydrogenated oils.

Can I double the recipe?

Yes! Just make sure you have two muffin tins or bake in batches. Adjust baking time slightly if muffins are larger.

My muffins are too soft. What went wrong?

Overripe bananas can make the batter very wet. If your bananas are large and extra ripe, reduce the milk slightly or add an extra tablespoon of oat flour.

Can I use regular flour instead of oat flour?

This recipe is designed for oat flour. While you can try all-purpose flour, the texture and flavor will differ. Stick with oat flour for best results.

Final Thoughts

These Gluten-Free Peanut Butter Banana Muffins are a powerhouse of nutrition and flavor. With minimal prep time and ingredients you likely already have, they’re a must-bake for busy mornings, healthy snacking, or even dessert. They freeze beautifully and are super customizable to fit any diet or preference.

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