These Healthy Peanut Butter and Banana Muffins are naturally gluten, oil, dairy, and refined sugar free. Perfect for breakfast or a nutritious vegan snack!
You’re going to love these Healthy Peanut Butter and Banana Muffins. Not only are they incredibly moist and subtly sweet, but they’re also easy to make with a handful of simple, good-for-you ingredients. Sure, they’re healthy, but they don’t taste like it!
“Healthy” is just one way to describe these vegan muffins. They’re also:
- Gluten free
- Free of refined sugars
- Oil free
- Nut free
- Dairy free
Instead of the typical baking staples, I made these peanut butter banana muffins with oat flour, bananas, peanut butter, maple syrup, dairy free yogurt, and a handful of other vegan-friendly ingredients. In the end, you have a breakfast or snack that’s soft, fluffy, light, and flavorful.
What makes these muffins healthy?
These peanut butter banana muffins are healthier than your average muffins because of the simple ingredients. They’re made primarily from bananas, natural peanut butter, and oat flour, loading each one with fiber from whole grains, potassium, antioxidants, and healthy fats.
Ingredients you need
Spotty bananas are no longer just for banana bread. Instead, use them up in these muffins along with a few more healthy ingredients:
- Bananas - Mashed ripe bananas not only provide flavor here but also act as a binder and natural sweetener.
- Peanut butter - Try to use natural peanut butter to avoid added sugars or preservatives. Feel free to experiment with this recipe and make it with almond butter or cashew butter instead!
- Maple syrup - For a natural sweetness. You can use white granulated sugar or coconut sugar if that’s all you have at home.
- Vegan yogurt - Yogurt helps these muffins turn out light, creamy, and tangy. It’s acidic, meaning it will react with the baking soda and create air bubbles, helping the muffins rise. Use any plain non dairy yogurt you like.
- Oat flour - Make your own oat flour by blending 2 to 3 cups of certified gluten free old fashioned rolled oats in a high speed blender until a smooth powder forms. If you don’t have oats or oat flour, use all purpose flour, whole wheat flour, or a 1:1 gluten free flour mix. Spelt flour may also work but I haven’t tested it.
- Vegan chocolate chips - Or use dried fruit, chocolate chunks, white vegan chocolate, or nuts instead.
How to make peanut butter and banana muffins
They come together in one bowl and 4 easy steps
- Mix the wet ingredients: Stir the peanut butter, maple syrup, yogurt, orange juice, and vanilla together in a mixing bowl.
- Add the dry ingredients: Sprinkle the oat flour, baking soda, baking powder, salt, and cinnamon over the wet mixture and gently stir until just combined. Finish by folding in the chocolate chips.
- Bake: Divide the muffin batter between a lined muffin tin, then bake until a toothpick inserted in a muffin comes out clean.
- Let them cool: Let the banana muffins cool for a few minutes in the tin before transferring to a wire rack. Grab one and enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Make sure the bananas are super ripe - I’m talking about the brown and spotty bananas on your kitchen counter! They’re easier to work with and will provide a stronger banana flavor. My grocery store usually puts big bags of bananas on sale when they're overripe.
- On using different flours - Replace the oat flour with the same amount of the replacement flour measured by volume not weight. Spooned and levelled or not packing the flour is the best method here for optimum results.
- Regular flour is heavier than oat flour - so rather than use a kitchen scale I measure by volume, not an exact method but works for this recipe 😊(typically some recipes might require less all purpose flour)
To store: They keep well in an airtight container at room temperature for 3 days.
To freeze: Wrap the muffins individually in plastic wrap and freeze for up to 3 months.
Looking for more vegan muffin recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print