These muffins are filled with everyone’s favorites: peanut butter and bananas! A little sweet, a little savory, a whole lotta yum. Serve these peanut butter banana muffins with your favorite jam.
It’s obvious that peanut butter + bananas are besties. Sandwiches, cookies, even these snack bites they come together with perfection. These peanut butter banana muffins are no exception.
I absolutely love having a jar full of healthy muffins in the kitchen – it makes school mornings so much easier. A healthy breakfast that I don’t have to cook – woohoo!
And there’s just something about this combo of sweet bananas and slightly salty nut butter.These muffins are sweet with just the right hint of saltiness, not to mention they are extremely good for you!
What makes these peanut butter banana muffins healthy?
These muffins are made with whole grains, and there’s even an option to soak the grains before baking for even more health benefits. If you aren’t familiar with the health benefits of soaking grains, read this post.
If you really want to increase the nutrition factor, grind your own flour at home with this tutorial!
These muffins also filled with protein thanks to peanut butter and eggs. Coconut oil provides healthy fat and bananas add a potassium and magnesium boost, too.
The banana adds most of the sweetness to the muffins, with a touch of honey or unrefined sugar for extra flavor.
What ingredients can I substitute in this recipe?
There are several things you can sub in this recipe, based on what you have on hand.
- If you’re gluten-free, use your favorite gluten free flour blend instead of whole wheat flour. You can even grind up rolled oats into flour using a high speed blender to make oat flour.
- If you prefer, you can use other nut butters in this recipe besides peanut (like almond or sunflower seed butter). Butter can also be subbed for coconut oil.
- You may also sub alternative milks like coconut or almond milk for dairy milk. To sweeten, I love using sucanat, which is unrefined cane juice (sugar that is minimally processed and still has minerals intact). The taste of honey goes really well with peanut butter too, if you want to use that instead.
Can these muffins be frozen?
Yes, they will freeze really well! Simply pop into a gallon freezer bag and use within 6 months. Thaw at room temperature for a few hours before serving.
Peanut butter banana muffins variations
- Top with chocolate chips to make chocolate peanut butter banana muffins!
- Sprinkle the top with shredded coconut
- Make a well in the center and add a dollop of your favorite jam, like this no cook freezer strawberry jam
- Add nuts to the batter – I used chopped pecans
Moist peanut butter muffins serving ideas
My favorite way to serve these muffins is topped with your favorite jam (I love raspberry). Butter is wonderful on these, too!
These muffins are also really great to pack in lunchboxes or for after school snacks. Kids love them!
Helpful muffin baking tips
Go ahead and fill your muffin cups all the way to the top – they won’t overflow. These don’t rise super high (especially if you pre-soak the batter), but they are still nice fluffy peanut butter muffins.
You can grease a muffin tin with coconut oil, but it’s much easier to just use paper muffin liners for easy cleanup. I’ve thought about trying silicone liners – does anyone use them? Yay or nay?
Here are some of my other favorite muffin recipes to try:
These muffins are filled with everyone's favorites: peanut butter and bananas! A little sweet, a little savory, a whole lotta yum. Serve with your favorite jam.
- 3 cups whole wheat flour (or gluten free flour blend)
- 1 cup rolled oats
- 2 cups milk + 4 Tbsp. raw apple cider vinegar (for soaking step, optional)
- 1 cup sucanat (or honey)
- 4 eggs
- 2 tsp. vanilla extract
- ½ cup coconut oil, melted
- 1 cup natural peanut butter
- 2 ripe bananas, mashed
- 4 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. salt
For soaked muffins:
- The soaking step is optional, but it reduces phytic acid and anti-nutrients in the grains. The night before baking, combine flour, oats, milk, and apple cider vinegar in a large bowl. Stir thoroughly, cover, and allow to soak overnight or up to 24 hours.
- Preheat oven to 375 F and grease muffin tins or line with paper or silicone liners. In a separate bowl, whisk together eggs, sucanat or honey, vanilla, peanut butter, mashed banana, and coconut oil. Add salt, baking powder, and cinnamon to wet ingredients and whisk thoroughly.
- Add wet ingredients to pre-soaked flour mixture. Mix thoroughly. This may take several minutes and some elbow grease, since pre-soaking flour makes it thick and more difficult to mix. Use a stand mixer if possible until all ingredients are fully incorporated.
- Fill each muffin cup almost to the top with muffin batter. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Top with your favorite butter or jam and serve.
For regular muffins:
1. In a large bowl, whisk dry ingredients (flour, oats, sucanat, baking powder, cinnamon, & salt) together thoroughly.
2. In a separate bowl, combine wet ingredients - milk, eggs, mashed banana, peanut butter, coconut oil, honey (if using) and vanilla. Whisk until fully combined.
3. Add wet ingredients to dry ingredients and mix thoroughly until ingredients are fully incorporated, but try not to over-mix.
4. Fill each muffin cup almost to the top with muffin batter. Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Top with your favorite butter or jam and serve.