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peanut butter banana muffins cooling on a wire rack

Healthy Peanut Butter Banana Muffins

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5 from 2 reviews

  • Author: Verna
  • Total Time: 40 minutes
  • Yield: 12 Muffins 1x
  • Diet: Vegan


These Healthy Peanut Butter and Banana Muffins are naturally gluten, oil, dairy, and refined sugar free. Perfect for breakfast or a nutritious vegan snack!


  • 1 cup mashed bananas ( approx. 3 medium overripe bananas)
  • 1/2 cup natural peanut butter

  • 1/3 cup maple syrup

  • 1/3 cup plain vegan non dairy yogurt

  • 1/3 cup unsweetened orange juice

  • 2 teaspoons pure vanilla extract

  • 1 and 1/4 cups gluten free oat flour, (I make my own see notes* and more flour options also)

  • 1 teaspoons baking powder

  • 1 teaspoons baking soda

  • 1/2 teaspoon salt (omit if using salted peanut butter)

  • 1/2 teaspoon cinnamon

  • 3/4 to 1 cup vegan chocolate chips or chopped dried fruit or nuts (optional)


  1. Add mashed bananas to a large bowl. Add in the peanut butter, maple syrup, yogurt, orange juice and vanilla. Stir it all together until smooth.

  2. Add the oat flour on top of wet ingredients. Sprinkle the baking soda, baking powder, salt and cinnamon on top of flour. Mix until combined. Fold in chocolate, fruit or nuts if using. Do not over mix. Evenly divide muffin batter between muffin tins (heaped 1/4 cup or so in each) . 

  3. Bake for 25 - 27 minutes or until a toothpick comes out clean. Transfer muffins to a wire rack, cool Completely and enjoy! Makes 12 muffins. Step by step photos, Tips and more in above post and notes section.


Homemade Oat flour: make your own gluten free oat flour by blending 2 to 3 cups of old fashioned rolled oats in a high speed blender (I use my Vitamix) until a smooth powder forms and resembles flour. Use what you need. Store the rest in a sealed container. (much more affordable than store bought)

Flour options: this muffins recipe will work with all purpose flour, whole wheat (little heavy) and 1:1 gluten free flour blend. Probably spelt flour too but haven't tested it.

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.

  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Category: Breakfast & Baking, Gluten free
  • Method: Oven
  • Cuisine: American, Canadian