These healthy peanut butter banana muffins were a delicious result of my Sunday baking adventures and my desire to get rid of the extra ripe bananas lurking on my counter. I just started throwing everything into a bowl and luckily for both me and you, they turned out beautifully, delicious and so moist.
Seriously, how good do these look?! What I especially love about these peanut butter banana muffins is that not only are they a healthy, nutritious snack option, but they also happen to be dairy free and gluten free, which is perfect for all of those with allergies!
Once you bake these incredibly fluffy muffins they’re guaranteed to become a staple in your home.
What you’ll need to make peanut butter banana muffins
These healthy peanut butter banana muffins are full of nutritious ingredients, pack a boost of 6g of protein per muffin and you probably already have everything you need to make them already in your pantry. Here are the ingredients you’ll need:
- Bananas: be sure to use ripe bananas that have lots of brown spots. This will help sweeten the muffins.
- Peanut butter: use a natural, drippy peanut butter that’s just peanuts + salt. You can use creamy or crunchy!
- Eggs: you’ll need two eggs in this muffin recipe.
- Sweetener: we’re using just a bit of pure maple syrup to naturally sweeten these peanut butter banana muffins. You’ll also need a little vanilla extract.
- Milk: give these muffins some additional moisture with a splash of milk. Use a dairy free milk to keep them dairy free — I like almond milk.
- Flour: we’re keeping these muffins gluten free by using gluten free oat flour (you can easily make your own!)
- Baking staples: you’ll also need some baking powder, salt and cinnamon.
- Mix-ins: I love adding mini chocolate chips to the batter + on top. To keep this recipe dairy free, I recommend using this brand of chocolate chips!
How to make your own oat flour for muffins
You can easily make your own gluten free oat flour for these peanut butter banana muffins by simply placing oats into a blender and blending or pulsing until they’re smooth and resemble flour. Head to our full post on how to make oat flour for all of our tips & tricks!
For this recipe, you’ll most likely need at least 1 1/2 cups of gluten free rolled or old-fashioned oats to make about 1 cup gluten free oat flour.
Can I make these with a different flour?
Unfortunately, I would not recommend making these gluten free peanut butter banana muffins with a different flour other than oat flour, although I do think chickpea flour might work nicely!
If you’re looking for similar muffin recipes, check these out:
- Skinny Banana Chocolate Chip Muffins made with all purpose flour
- Vegan Paleo Banana Muffins with Chocolate Chips made with almond & coconut flour
- Fluffy Flourless Peanut Butter Chickpea Muffins made with a can of chickpeas (seriously!)
- Peanut Butter Chocolate Chip Quinoa Banana Bread made with quinoa flour
Tips for making peanut butter banana muffins
- Want to make them peanut free? If you’re looking to make these muffins peanut free, I think they’d be perfect with a drippy almond butter or cashew butter.
- Make your own oat flour: Easily make your own oat flour at home so you don’t have to blend it. It literally only takes minutes!
- Find the best peanut butter: Make sure your peanut butter (or whatever nut butter you use) is drippy and natural, meaning that the only ingredients are peanuts and/or peanuts and salt.
- Don’t skip the muffin liners: Make sure you spray the inside of your muffin liners with nonstick cooking spray to prevent muffins from sticking.
- Dairy free option: If you want to keep this recipe dairy free, be sure to use dairy free chocolate chips.
- Vegan option: I haven’t tried this recipe with flax eggs, but please let me know in the comments if you do.
How to store & freeze these muffins
- To store: place these gluten free peanut butter banana muffins on the counter in an airtight container for a day, then transfer to the fridge.
- To freeze: allow the muffins to cool completely then put in an airtight container and freeze for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.
More muffin recipes you’ll love
- Honey Cinnamon Walnut Banana Muffins
- Strawberry Kissed Almond Butter Muffins
- Healthy Dairy Free + Gluten Free Banana Muffins
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Paleo Double Chocolate Tahini Banana Muffins
Get all of my muffin recipes here!
I hope you enjoy these healthy peanut butter banana muffins, please let me know if you make them by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Healthy Peanut Butter Banana Muffins
Ingredients
- Wet ingredients:
- 1 cup mashed ripe bananas (about 3 medium ripe bananas)
- ¾ cup natural creamy or crunchy drippy peanut butter (just peanuts and salt)
- 2 large eggs
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 tablespoon dairy free milk of choice (I like almond milk)
- Dry ingredients:
- 1 cup gluten free oat flour* (you can make your own -- see notes section)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips (dairy free, if desired, plus 2-3 tablespoons for sprinkling on top)
Instructions
- Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
- In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.
- Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
- Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.
Recipe Notes
Nutrition
This post was originally published on January 6th, 2021, and republished on February 16th, 2023.
392 comments
Just wondering but if I used the machine you can find at a number of grocery stores to make fresh ground peanut butter from roasted and unsalted peanuts would I need to add back salt for this recipe (since the peanut butter would be salt free)? If so, roughly how much salt would needed to be added? Thanks!
I’m sure you know this but you can buy natural peanut butter (in a jar) with salt in any grocery store. Trader Joe’s is one. They make natural peanut butter with salt/without salt/smooth, crunchy.
These are so yummy and a perfect quick grab and go breakfast. They’re not as sweet as the typical muffin (which is what I prefer and just what I was looking for), but are still very nicely sweetened with all of the ingredients. I am typically a person that has a hard time enjoying healthier alternatives to my favorite food items, but not with these muffins! I make them every week to have with my coffee every morning at work. They are so easy to make and a nice healthy alternative.
Hi Chris! I recommend a natural DRIPPY peanut butter. Usually the kind that’s ground in store doesn’t get as smooth as required for this recipe since it doesn’t finely grind up the peanuts. If you use unsalted peanut butter, just add a pinch of salt to the recipe. I’ll update this in the notes section as well!
My banana hating kids love these! Thank you!
No way! So happy to hear that 🙂
I would love to try this recipe. I am thinking of subbing carob powder (which I have on hand) for the chocolate chips. Should I use the same amount called for. Thanks.
Carob powder is much different than carob chips (which would be somewhat similar to using chocolate chips). I do NOT recommend adding carob powder to this recipe.
I made these muffins today and they are really delicious! I followed the recipe as written, except I added some ground ginger and a bit more nondairy milk (Trader Joe’s unsweetened soy milk). I also used unsalted Trader Joe’s natural peanut butter. The muffins were ready in 20 minutes. I made 6 of them in a metal pan with paper liners and the other 6 in a silicone muffin pan. The silicone pan worked much better… No need for oil and the muffins popped right out. Thanks for the great recipe!!!
Perfect! Glad those swaps worked out for you. The silicone muffin pans are super helpful!
Can I use all purpose flour instead?
I haven’t tried using using all purpose flour, but please know the consistency may change. Let me know if you try it!
We love your muffin recipes and are excited to try these! What’s your favorite almond butter? We use Barney’s because my daughter has a peanut allergy but it’s not very drippy 😕
I’m so glad! I like to use Wild friends almond butter, Trader Joe’s or Whole Foods. I also believe Costco sells a nice drippy almond butter. (just almonds + salt).
Just made these with almond butter and they are PERFECT. So excited to try them again with peanut butter too 🙂 Thank you for my new favourite muffin recipe!!
Amazing! So happy to hear that 🙂
When using the oven to bake these muffins, are you meant to use the fan function or not?
I’m not sure what that means by using the fan function? I just simply bake them at 350 degrees F!
I watch the Great British Baking Show, & I’ve learned that when they say “fan”, they’re talking about a convection oven. On my convection oven, “fan” is 25 degrees F lower, although my stove does it automatically. Hope this helps. 🙂 Great recipe, BTW!
It does – thank you! Glad you like these, too 🙂
I always make DF,GF,EF cakes and muffins. So healthy but so yummy that every kids would love to eat it. because i put banana, goji berry, all mix berries dried fruit, i sweeten with dates and honey, roasted almonds or cashews, i put almond milk as well. All the goodness for health that i’ve ever thought, i can make in different tastes. I can use pumpkin, purple yam, carrot.
And i use chia or flax seeds to replace the eggs.
Since my son intolerant of dairy, gluten& egg.
And adults love to eat without guilty..
And i’m in my experiments making savoury ones.
They sound delicious and great for snacks!
These turned out amazing!! I substituted the mini chocolate chips for regular dark chocolate ones (all I had lol). Also, didn’t have any liners, so I sprayed the tin with oil and prayed they wouldn’t stick and they popped out easy. 😊
So happy to hear that! Love dark chocolate chips 🙂 Glad you enjoyed!
These are DELISH!!! I wish they weren’t so good because I cannot stop eating them. Regretting the decision to double the recipe…..but not really! My husband, who is super picky, wasn’t a fan which is a-okay because more for me! Great to have a healthy, non-processed treat on hand!
Glad you love them!! They’re great for freezing, too 😉
These are on repeat at our house! I freeze them and they warm up perfectly in 40 seconds. My husband is down with a back injury and these are the best snack for him. So good! Thank you!
So happy to hear that! The perfect freezer snack. Sending healing thoughts to your husband, too!
Excellent recipe!
I didn’t have oat flour at home but had almond and coconut. I did 1/2 c of almond flour and 1/4 c of coconut flour. And that worked well. Thanks for your super website and information.
Perfect! I’m glad that swap worked out. More delicious recipes to come 🙂
Could this recipe be made in a loaf pan? If so, what would be suggested time and temp?
Yes it can. I would bake it at 350 for 40-50 minutes or until a tester comes out clean!
Love these! Make them on repeat!
I want to make more tonight but am running low on maple syrup, would honey be a good substitute?
Hi Jessica! So happy to hear that. Yes honey will be perfect 🙂
Made these for the first time on Saturday and it won’t be my last. They were delicious and my non-GF and DF friends didn’t know that were eating something healthy. Thanks for sharing.
Amazing! So glad everyone loved them!
Can I sub oat flour for almond? Would it turn out okay? Thanks!!
I don’t think so! Try these instead: https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
This is my second time making these and they’re so yummy!! In case anyone is wanting to use substitutions, I did the following —
+ Flax eggs: 2 tbsp of flax seed meal with 5 tbsp of water (that equates to 2 eggs) mix & let sit for 5ish min
+ All purpose flower
+ Trader Joe’s No Salt Almond Butter
And they’re so, so yummy!!
Glad those swaps worked out for you, Kathryn! One of my go-to muffins.
I’ve just discovered your blog with this recipe, I’ve made it several times. My kids and neighbors already love it! I’m smelling the muffins cooling as I type, yum! I found that I use the silicone liners and I don’t have to spray them because they pop right out. Also, I guess my liners are a bit smaller than standard size, because I’ve been getting between 16-18 muffins, no complains here!! I’m new to using alternative flours, can you tell what I can use rice flour for? I have a lot and I have no clue what to use it for. Thanks!
So happy to hear that, Natalie! These are one of my all-time favorites. Surprisingly, I haven’t really baked with rice flour before! I’m sorry I can’t be more helpful.
Hi Monique is there anyway to sneak a bit of
chia seed jam in the muffins. thank you. Pat
Hi Pat! Sure! feel free to add 1/2 tablespoon to the middle of the muffin batter for each muffin before baking.
What could you add to up the protein content?
You could add a scoop or two of protein powder or collagen peptides, but please know this will likely change the consistency and texture.
5 stars! (My phone won’t let me fill in the proper rating) I’ve made these with peanut butter, cashew butter and almond butter. All turned out delicious. My 3 children love them and I feel good about all the healthy ingredients. Thank you Monique!
Amazing!! Love that you’ve tried all different varieties (and that they’re kiddo approved!)
These were amazing! Do you think the recipe would work for bread?!
Glad you love them! And yes – I would bake it at 350 for 40-50 minutes or until a tester comes out clean!
These are so delicious! My three year old has a lot of severe food allergies including dairy and egg. I used about 4 ounces unsweetened applesauce to replace the two eggs. I also used whole wheat flour. They came out great, I will definitely be adding this recipe to our list of favorites! Also love that the peanutbutter adds a bit of protein, so when my toddler eats them it’s not just empty calories. Ps- he loves them and asked for more!
I’m glad those swaps worked out well! Such a great snack for the kiddos 🙂
These are fantastic! I made three batches last night so my kids have muffins to grab as they run out the door! They are filling and satisfying! So grateful they are dairy free as well. Thank you for the recipe!!!
Perfect! Such a great snack for the kiddos 🙂 Glad you love them!
Love them. I make them with almond butter in place of the peanut butter and applesauce sweetened with splenda natural instead of the bananas. Make them with the chocolate chips and a prune variation. My kid likes them too.
I’m glad those swaps work out well! Such a great snack.
I made these today and my just turned one year old was so excited about them he took a few independent steps to get some! Toddler and mom approved. Super delicious with or without chocolate chips. They were easy and quick to make and I even had all of the ingredients on hand.
Amazing!! So happy to hear that, Katy 🙂 Such a great snack (for kiddos and mom!)
Love this recipe! I added some nutmeg, ginger, and cloves. Thank you for coming up with these wonderful creations!
Perfect! So glad you love these!
Can’t wait to make these this weekend! I have 4 spotty bananas that I need to use–should I stick to 3 for this recipe or would adding another not make much of a difference? Thanks! <3
I would make sure the mashed bananas equals 1 cup – so if the bananas are small you might be able to get away with 4! Just be sure to measure them out 🙂
My tummy is growling just looking at them. I always make banana loaf which is not that different in ingredients but muffins are more practical for on the go. May I include this in a post about healthy pregnancy snacks and link back? (If poss with a mouth-drooling photo) I think they’re great. xo
Delicious! Yes, feel free to link to this recipe 🙂 enjoy!
So easy and SO FREAKING GOOD! (And healthy)
Yes! One of my all time fav muffins 🙂 glad you loved them!
These were amazing! Only change I made was because I ran out of maple syrup and didn’t realize it – I substituted part honey and part coconut sugar. My 3 kids (10, 7, 5) all loved them for breakfast and then snack later. In fact, I made them this morning and there is only 1 left! I’m going to make a double batch this weekend
Perfect! Glad everyone loved these!
Would love a chocolate version of this recipe, we make them all the time!! Blessings to you and your family on the arrival of your son💞
That’s a great idea! Try these ones for now: https://www.ambitiouskitchen.com/paleo-double-chocolate-tahini-banana-muffins/ and thanks so much, Kristen!
Cn you use PB2 instead of nut butter??
I wouldn’t recommend it as the texture will change!
This recipe is easy and comes out amazing. I’ve made these twice now, this time a double batch since the last time they were gone so quick. New family favorite. Thanks for the recipe
Love that! Such a great breakfast or snack 🙂
SO YUMMY. Simple to make and delicious turn out. My new go to muffin recipe. Love the use of the oat flour. I subbed almond butter since it was what I had on hand and it was a hit! My boyfriend ate 3 in 10 minutes! My first AK recipe and eager to make more!!
Perfect! I’m so glad you enjoyed 🙂 hope you find more recipes here that you love!
They are delicious, thanks for the recipe.
Glad you enjoyed!
These muffins are amazing! I made a batch of them and they were gone almost immediately! You can’t eat just one, trust me. My family liked them so much that I made them again the next day. I love that they are not overly sweet. They are a perfect combination of banana, peanut butter, and chocolate. A must try!
Amazing! Glad everyone loved these!
These were absolutely amazing! I couldn’t put maple syrup in mine because I really have to watch my sugar intake, So i put 1/8 cup of honey and 1/8 cup of stevia. Really delicious!
I’m glad those swaps worked out well! Such a great snack 🙂
These are super easy & amazing! I sub’d local honey for the maple syrup. I’m trying to steer clear of sugar, so may try to find some carob chips next time. I hate raw bananas but love these muffins! Thanks for sharing this recipe!
Perfect! Glad you love these (even without liking bananas!)
These are amazing!! I’ve made plenty of ‘healthy muffins’ and these are the best I’ve baked so far! I used two large overripe bananas and they provided lots of good moisture to the muffins (which can sometimes be an issue for healthy bakes), and I also used almond flour rather than oat flour. I don’t believe the flour would have made a difference in the flavor, but either way the texture was spot on! Will bake again 4 sure 😉
I’m glad those swaps worked out well! One of my favs – yum!
Just made these, but substituted 1/2 almond flour and 1/2 gluten free flour for the oat flour since I have an oat allergy. I took them out after only 17 minutes and they were overdone at that point! Maybe it had something to do with the flour substitution? But anyway, something to be aware of. Definitely want to try them again and bake them for only 15 minutes.
Hi Diana! The flour substitutions are likely what changed the baking time + consistency. Try these muffins that use almond and coconut flour instead: https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/
So easy and delicious! Thanks for sharing another amazing recipe. 🙂
Absolutely! Glad you enjoyed 🙂
I am loving all of your recipes! I just tried this tonight and it came at the perfect time—our bananas are a day or so overripe. I did this without chocolate chips bc we didn’t have any and they were still delicious! Not too dry at all. I loved making my own oat flour, too. I’ve never done that before and it was as easy as you said! Thanks for including the steps!
So happy you’re loving the recipes here! These are perfect with some extra ripe bananas (sweet enough even without chocolate chips). Thanks for your note, Shauna!
honestly speaking i have never tried any of these before, because i really don;t know what to eat when it comes to gluten. but now i have a good idea how make them and use only gluten free ingredients.
i have found this post very, very enthralling and informative and my kids will going to love this when make them this lovely peanut butter banana muffin. thanks again and stay blessed.
Hi Priya! Glad you’re finding recipes here that you like 🙂 I hope your kids love these, too!
Very good! Moist and tastes like a peanut butter and banana Sandwich in a muffin. We added regular chocolate chips and they are awesome. Thanks.
Love that!! Such a great snack.
Monique these muffins are great! I added an extra very ripe banana from my freezer to a double batch. I doubled the batch my first try because I had faith it would be a good recipe. I also had several bananas in the freezer. I’ve never made oat flour before so I’m not sure if I made it fine enough but they turned out well. It was a bit grainy but smooth. Thank you for a great recipe. Jamie
So glad the frozen banana + homemade oat flour worked out well! Such a great snack 🙂
I made this as a bread instead of muffins and it came out great!! It takes longer to cook of course. I believe it was about 30-40 minutes. I didn’t use a timer I just kept an eye on it until it started to brown on the edges. I will definitely use this recipe again! Yummy!
Perfect! So happy to hear that!
These muffins are delicious, easy to make, and keep well! I’ve made them at least 3 times and I’ve done both the oat flour and just regular flour. Both come out just fine. Definitely recommend for anyone with hungry kids or husbands who always want a snack 😂😂 pro-tip: zap them for a little bit before enjoying to get gooey warm chocolate
Love these ones! I’m glad both flours work out well 🙂 and yes love warming these up a bit (and adding some more PB on top!)
Awesome muffins! Making my second batch right now!
Yum! Glad you’re loving them 🙂
These muffins are incredible. They came out so moist and are a great snack to keep you full since they are protein packed. Already planning the next time I will make these….
The best snack! Glad you enjoyed!
Super excited to try these! I only have brown rice flour on hand, would I be able to substitute the oat flour with this?
I haven’t tried it, but probably would not recommend. If you have oats available, you can make your own oat flour!
This looks delicious. Have you ever tried this with almond flour? I have some in my pantry I want to use up. I think almond flour has a higher fat content than oat flour so I am not sure how it would come out?
I’ve only made these as-is but these muffins have almond + oat flour: https://www.ambitiouskitchen.com/dairy-free-gluten-free-banana-muffins/ and these use almond + coconut flour https://www.ambitiouskitchen.com/paleo-banana-muffins-chocolate-chips/ 🙂
Absolutely delicious! I used crunchy peanut butter because everything’s better with crunch!
Perfect! Love that 🙂
I literally never leave comments, but felt like I had to for this recipe because it’s AMAZING! The oat flour, peanut butter, bananas and chocolate chips make for a perfect combination. My family has been eating these muffins for breakfast for two weeks straight now because we love them so much!
Thanks so much for your comment, Madison! Glad you (and the whole family) love these!
Absolutely delicious!
Glad you enjoyed!
Can I use honey instead of maple syrup? Or what alternative would you recommend?
Yes honey would be just fine! 🙂
I made these muffins today with only 1 substitution: I didn’t have chocolate chips, but I did have white chocolate chips left over from Christmas baking. I added about half a cup of those so I’d be sure to have at least a few in each muffin. The end result is delicious! Now I’m going to try the granola. THANK YOU for your recipes! I have loved every one I’ve tried! Keep it up!
Perfect! Glad you loved these!
I loved this recipe and I don’t even like chocolate or peanut butter!
Amazing! So happy to hear that 🙂
Wow. These are great! Easy to make and such a great quick breakfast. These will definitely become a repeat in our house!
So glad you enjoyed!
Followed recipe as is. Delicious!
Glad you enjoyed!
I used flax egg replacement and I’m not sure if the water content was too much or what but they are taking a very long time to cook. That’s the only sub I used in the recipe to what it calls for. Seems the bottom of the muffins is not baking through. The flax replacement calls for 1tbs and 3 Tbs of water for every egg. Any hints on this for next time?
Hmmm perhaps your bananas were super ripe. That should be correct. Did you let the flax egg sit for a while to thicken up? I haven’t made with a flax egg
This recipe is da bomb! My 6 yr old son loves them for his morning breakfast! He never gets sick of them!
Amazing! So happy to hear that 🙂
Moist and delicious! I use almond butter instead of peanut butter. Just make sure it’s the drippy creamy kind. I once used a more solid kind of almond butter and the muffins were kind of dry.
Yes be sure to use all natural, drippy nut butters! Glad you enjoyed!
Delicious! Nice and moist little muffins. The only change I made was to use King Arthur’s gluten free flour and stayed true to the rest of the recipe. My husband loved them, this recipe is a keeper.
Thanks for sharing.
I’m glad that worked out well! Such a great snack 🙂
These muffins were delicious! My whole family loved them, will definitely make these again.
Amazing! So happy to hear that 🙂
My kids love these! Any way to make them with powdered peanuts so that my husband will try one?
Hmmm I’m not sure! I haven’t tried it but let me know if you give it a shot. You could probably use powdered pb and make the same ratio to get an equal amount of peanut butter. I don’t know if the texture of the muffins would change though.
Do you think I could sub in honey for the maple syrup? These look and sound delicious!!
Yes that would work well!
Hi!
I loved this recipe :). Is there something else I can use instead of syrup? It’s not easy to find it where I live. Thanks!
So happy to hear that! And honey would be perfect!
All the family love your Healthy peanut butter banana muffins!
So happy to hear that, Linda!
These are delicious!!! And they were super easy. I went a bit lighter on the maple and used vanilla unsweetened macadamias nut milk. Yum yum! These will be a go to!!
Perfect! Glad you loved them!
This recipe is wonderful! I made some adjustments to lighten it up and was worried it’d come out dry but was delicious! I used sugar free maple syrup and PB2 chocolate powder to make PB, egg whites, and added a scoop of vanilla protein powder. Came out great! Thanks for the recipe.
I’m glad those swaps worked out well! Great snack 🙂
These were absolutely yummy! I absolutely love peanut butter, but it’s too high in calories and fat. I integrated 2 Tablespoons of PB (powdered peanut butter) and it still gave me the peanut butter feel and it tasted exactly like it!
I’m glad that worked out well!
The flavor in these muffins is fabulous. I do not need to go gluten free, but to control my blood sugar, I rotate my carbs, so I tried these. For me, the flavor was perfectly balanced, but the texture was too heavy. That might be because I have older baking powder and I am using a lower quality microwave/convection oven until I can get a nice one again (my good one was stolen). As for my baking soda, it has been doing at least a decent job still with other baked good??? I might try these again later when I have more optimal conditions. The flavor is really yummy!
Oops…. that should have been baking powder both times…. Can you fix it?
It is a slightly dense muffins due to the banana, oat flour and peanut butter, but should still be cake like. I think a combination of the baking powder and oven could also be a result.
I have two questions. 1) Do you think you could cut the maple syrup/honey by half without affecting the consistency of the muffins? It seems like with the banana and the peanut butter, there would still be enough good flavor. I’m looking for protein breakfasts/snacks for my son but trying to cut his sugar. 2) Do you think that you could sub gluten free flour like Bob’s Red Mill 1 to 1 for the oat flour? My son isn’t a huge fan of oats, so I was thinking to make that sub. Thanks!
Great question. I think that using half would be just fine, although you might want to add in a splash of milk if you are reducing the liquid in the recipe. I haven’t tried with gf flour but let me know if you do and if it works! I suspect it might 🙂
Such a delicious recipe. Love the combination of peanut butter and banana. I used store bought gf flour and it worked so well. Thank you! My young boys love these.
Perfect! So happy to hear that 🙂
Those muffins looks delicious I will try to make them and how healthy they are? Maybe I will try to start my own new desserts business and this recipe should be part of it.
Hope you love them!
Hello One question about measure how much in ounces or in grams are 3/4 cup of peanut butter?
Thanks
Hi! I checked online and believe it’s 180 grams. Let me know how it goes!
Was really delicious. I swapped out the peanut butter with almond butter and eggs with applesauce. I used vegan chocolate chips. Turned out delicious!
I’m glad that worked out well! Perfect breakfast or snack!
I never comment on recipes but had to leave some love! I’ve made a ton of AK recipes, and always come back for more. I just baked these muffins and they are soo yummy- was surprised by how light and fluffy they are, and they are perfectly sweet! I had to sub baking soda for powder, so used just over a half a teaspoon instead, and replaced a small bit of peanut butter with plain greek yogurt, but they turned out amazing. Just make sure you spray your liners well, they do stick!
Amazing! So happy you loved these (and that those swaps worked out!)
Love these muffins! I always make a double batch and freeze half so I can have one whenever I want.
These are not only the easiest but also most delicious muffins ever. I make these all of the time for a quick and healthy breakfast throughout the week.
I used good ol’ Skippy peanut butter (1/2 cup) and added a bit of wheat bran to make it healthier. Came out great!
Hi, would almond flour work instead of the oat flour for these?
I wouldn’t recommend it – sorry! Try these muffins instead.
Would I be able to substitute tahini for the peanut butter? Thanks!
Yes I think that would work. You might need to use slightly less tahini though as it’s much more oily.
You are Muffin Queen. I have made so many of your muffins I cannot count, our favorite is Regan’s chocolate banana muffins. I don’t see the need for so much sugar in muffins, it doesn’t taste good to me any more. Your muffins are perfect. These will be next on our list. Thanks for all you do!
So happy to heqr that! Love making muffin recipes here!
I just made these using flax eggs and they turned out perfectly!
So happy to hear that!
These muffins are super easy to make and really tasty. I had oat flour because of another AK recipe so I was excited to use it again here. These were a bit hit with my kids too! I set aside some batter (enough for 3 muffins) and added flax meal and brewer’s yeast as I’m nursing; I just wanted to test to see if they’d be any good and they are!
Perfect! So happy to hear that. Great idea with the brewer’s yeast, too!
Just made these this morning, these are deadly!! Probably won’t last the day in my house.. Love all your recipes so much! Thank you
So glad you loved them!
Just made these and they are delicious! I didn’t change anything from the recipe. Definitely going to make again!!
So happy to hear that!
Absolutely delicious! My kids loved them!
So happy to hear that!
These muffins are amazing! They are so easy to make and they came out so moist. I love that they are made with no oil!! I’m vegan so I subbed out the egg for 2 TBLS ground flax and 6 TBLS water. I used Lilly’s chocolate chips which are vegan and no added. Sugar. These will definitely become a regular at my house.
Absolutely! I’m glad that worked out well 🙂
Love these! So easy to make, froze WONDERFULLY, and loved by both GF and gluten-loving humans:) Added to my recipe box!
Amazing! I’m so glad 🙂
These were AMAZING! So moist and yummy and easy to make. I used almond butter instead of peanut butter!
So happy to hear that!
I am fully addicted to these muffins. I could even eat the whole bowl of batter. I’m constantly wanting to make these and eat them all. Make them. For real they’re too good!🤍
The best snack! Glad you love them!
I have been searching for a muffin recipe using oat flour. Made these today and it is a keeper! Thank you for sharing will make these again and again!
Amaizng! So happy to hear that 🙂
These are my absolute favourite muffins! Super soft and a hit with the kids.
So happy to hear that!
What can I replace the beans with?
Hi! There aren’t any beans in this recipe.
These are delicious! I made and froze them for at work when I need a healthy snack. Perfect!
Love it! Such a great snack.
These were delicious and moist. I didn’t have oat flour, so I did make them with almond flour and they turned out just fine. Will definitely make them again soon.
I’m glad that worked out well! Such a great snack 🙂
I made these and they are delicious!!!!!!!!! My whole family loves them.
So happy to hear that!
Truthfully the best banana muffin recipe I’ve made! I did change it a little with replacing 2 eggs with 2 flax eggs and didn’t add the vanilla extract. They still turned out sooo moist and delicious. Saving to follow every time I have ripe bananas.
I’m glad that worked out well! Such a great snack or breakfast!
My girls love these and request I make these all the time!
The best and easiest muffins ever! I make these at least once a month for breakfast throughout the week. They’re moist, not too sweet and filling.
Super easy muffins that I love to make with my toddler. Appreciate the instructions for oat flour for those times I think I have it in stock and then realize I don’t lol.
This recipe is a staple in our house. My 3 kids devour them and I know they have tons of goodness in them. Being able to grind some oats to make oat flour was a game changer for me. Love love love this recipe. Also… who doesn’t like a recipe you can make in one bowl!
Right?? Easy and delicious!
Such a great recipe! Super easy to make and tasty!!
So glad you love them!
LOVE these muffins! I’ve made them several times now, and they are one of the few muffin recipes I don’t make some kind of modifications to. And, it’s simply because these are perfect and don’t need any changing. They have a great flavor and texture. I often find things naturally sweetened to be less sweet than my preference, but that’s not the case for these. Go get baking 🙂
So happy to hear that! Such a great snack 🙂
Absolutely love This recipe, probably one of the only banana muffins recipe that I actually really love. I like to add walnuts to it which makes the perfect combination. I freeze them and pull one night the night before for breakfast.
Amazing! Love that. Perfect breakfast 🙂
Best muffin recipe ever! So delicious and filled with nutritional ingredients. I make it at least once a week, a must-try!!
Another winner for muffin recipes! Clean ingredients and absolutely delicious. It got my PB hating 3 year old FINALLY willing to eat and love PB. Highly recommend using peanut butter that is natural so it doesn’t end up too sweet.
Muffins were fantastic. My pickiest kid kept asking if she could have more. I left out the milk (1/2T didn’t sound like it would do anything). I don’t eat many sweets, and I personally thought they were a bit too sweet (but my bananas were super brown) — I plan on cutting the maple syrup in half next time.
These muffins are absolutely delicious! My husband can only tolerate very small amounts of sugar and he has devoured half the batch in 2 days. I had to make a new batch just to hopefully make it through the week! Monique’s recipes are so easy to make and full of flavor. Thank you for making a new favorite recipe in our house and healthy treats I feel good about feeding my family!
Absolutely! Glad everyone loves them.
Perfect muffins-not too moist but not at all dry! Perfect for breakfast for my son all week! Easy, quick, and almost no clean up!
Absolutely! Such a great breakfast 🙂
Really good!!! My husband and coworkers can’t believe it’s gf and clean ingredients!!! I made it 4x already!
So happy to hear that!
Love them! I used 2 flaxseed eggs instead of the regular eggs and almond butter instead of peanut butter. I made them into mini muffins and baked for 10 minutes. It made 30 mini muffins. Thank you
Perfect! So glad that worked out well!
These muffins are incredible. Very tasty.
So glad you loved them!
I want to try this for my little guy who is 9 months, but I am not sure about the maple syrup at that age. Can these be made without maple syrup, or with a fruit substitute?
Feel free to try applesauce instead of pure maple syrup, or just sub more milk for the syrup!
Great! How long should these last in the fridge? Is 2 weeks okay?
I’d say about 1 week – maybe a bit longer!
No modifications needed. Found another fam favorite – shared with friends. Every recipe I have tried is so easy and so delish! Thank you
Love that!!
These were SO yummy!!!! The texture was perfect and flavor was delicious! I made my own oat flour, and added some cocoa to about 1/3 of the batter, per my 3yo’s request, haha! We also didn’t use any chocolate chips and they were fabulous. Also an easy recipe to make with kids. Oh and I also used about 1/2 almond butter and 1/2 peanut butter! I’ll definitely be making again!
Perfect! Glad they were a hit!
These are fantastic! I didn’t add any milk (cuz the batter was already very thin) and didn’t add cinnamon, and they came out amazing! Lots of delicious peanut beer taste, they are definitely a treat.
Perfect! Glad you loved them!
Delicious!!!! Made a bread instead of muffins. Phenomenal ingredients, amazing taste!
Thank you for sharing the best recipes!
Nicole
Perfect! Glad you enjoyed!
I cannot count the number of times that I have made these amazing muffins! They are so tasty and healthy. Recently, I have experimented with adding cacao, chia and flax seed, as well as some mixed seed at times! Just so versatile. Highly recommend! Keep em coming!
Amazing! So glad you love them!
These are wonderful! The only substitution I made was honey for the maple syrup. The quote from my 12 year old daughter, “These are yummy!”, says it all!
Perfect! Glad she loved them!
These muffins were so delicious and SO easy to make! I already shared the recipe with my sister who I know will also love them. They were a big hit with my husband and 3 year old as well. I appreciate the freezing instructions being included as I definitely want to make these again and store some in the freezer for after our baby comes.
Amazing! So happy to hear that. And yes, perfect snack to stock the freezer for baby 🙂
This recipe turned out amazing and they are definitely a new favorite in our house!
Love that! Perfect snack or breakfast 🙂
These are my husband’s and my go-to muffins! We buy extra bananas just so we can make these. The oat flour is super easy to make. The muffins also freeze really well so we always have some in the freezer.
I’m so glad! Perfect snack or breakfast 🙂
These were a huge hit with my kiddos! Used TJ’s raw creamy almond butter. Will for sure make again! Thanks!!
Forgot to rate!
So happy to hear that! Thanks for the comment & rating!
I love this recipe! The first time I made them I used normal flour though and they were super good. I caught myself trying not to eat more than two a day! This time I used almond flour and honey instead of syrup and they are still amazing.
I’m glad that worked out well! Perfect breakfast or snack 🙂
my boyfriend does not like bananas or fruit in general, (I know, weird). I didn’t tell him what all was in these and even though he definitely tasted the bananas, he loves them and I do too!!
So glad they were a hit!!
These turned out amazing!! I just used the peanut butter I had on hand, which wasn’t the drippy kind. I also substituted date syrup (puréed dates) for the maple syrup. My littles aren’t always a fan of the super healthy things I make, but these muffins were gone in record time! Thank you! New favorite!
I’m glad those swaps worked out well! Perfect snack 🙂
These are delicious!!
Glad you love them!
These muffins are absolutely delicious! I have made these at least half a dozen times now and each time I do, they are gone in one day! My daughter is a terribly picky eater so we are always searching for healthy yet yummy options for snacks. And she gobbles these up like they’re candy. These are also fantastic for on the go, they don’t crumble and make a mess like most muffins. They are PERFECT!
Love it! So glad they’re a hit!
Can I used honey instead of maple syrup?
Yes that should work!
These muffins are simply delicious! They are so easy and straightforward to make and I whipped them up for my daughters afternoon tea for after school and they were a huge hit! They will be on a regular rotation!
So glad you like them! Perfect snack 🙂
I’ve made these so many times and I never get sick of them! I savor every bite and it’s so hard to only stick to one. I usually take some to the gym with me, and I think the direct quote from one of the members was, “what magic did you put in these??” LOL. I always share the recipe with everyone. I follow the recipe as called for but always add more chocolate chips 😉
Yay! I’m so happy you love them! And AMEN to the extra chocolate chips haha 🙂
Delicious! Love the pb, banana, chocolate combo. Made the recipe as is, very moist and flavorful!
Best combo ever, right?! So happy you loved these!
These are the best gluten free and refined sugar free banana muffins I have ever made! I did one teaspoon cinnamon and one teaspoon pumpkin pie spice. Super yummy! Thank you!😋
SO happy to hear you loved these, Sandi! Great tip for adding those spices–yummmm.
Delicious! Highly recommend. One question in the nutrition breakdown……is that with chocolate chips or without? Thanks!
Is there an alternative to maple syrup? It is seriously expensive here!! (I am in Norway)
Hi, Rebecca! I think honey or agave would work fine in here!
These were delish, thank you! I used drippy almond butter, quick-cooking oats to make the oat flour, and coconut milk. Out of mini-chips, so we did regular and they worked just fine! 20min at 350° was just right.
I think next time I’ll add hemp hearts for even more nutrition!
Love that idea! 🙂
Great swaps, and so happy you loved them, Michelle!
Just made these and used almond butter and honey as substitutes. Turned out so delicious! My toddler was obsessed and he is very picky! Thanks for the yummy recipe!
Oh, so glad those worked out and that you both loved them! 🙂
My kids and I made these this morning, and they were wonderful! The homemade oat flour was easy to whip up, and it gave the muffins a great texture. We’ll definitely make these again!
Awesome, I’m so glad to hear that, Annie! And yes, homemade oat flour is one of my favs 🙂
Just made these with two super ripe bananas. Was just over a cup. I have a sensitivity to most nuts so I used sun butter. Making oat flour was so easy! Love all your recipes and how they fit in complicated diets like mine. Thank you!!
I’m so happy this recipe worked out for you, Alex! Glad the oat flour was easy and that the sunbutter worked 🙂
Easy, healthy, and tasted great!
So glad you enjoyed them, Melinda!
The best gluten free/dairy free muffins I have been able to find! I make this almost every time I bake now. I am allergic to peanuts but this works great with almond butter, and of course I alter it to make different flavours (blueberry, apple cinnamon etc.).
Thanks so much!
Omg best ever?! So happy to hear that, Kendall! And yes, great idea to use a different nut butter + flavors 🙂
These are so yummy. Made them so many times. Easy to follow recipe and turned out great each time. I do have to judge when they are done by pushing in the middle of muffin.
Yeah, Girl!! These are soooo yummy!! We put a big pat of butter on them and shoveled them into our mouths!! Thanks for the GREAT RECIPE!! Happy to not have to use GF flour with starches!
These muffins were the best ever – thank you! I made them as specified, and the whole family loved them. They were the first muffins I’ve made that were hearty enough to say that they could be served alone (rather than needing, say, scrambled eggs, etc., to make them enough for a meal). They are a keeper – thank you again!!
Aw so glad to hear you loved them!! Totally agree that they’re nice and filling 🙂
I have made these several times now. Modifying and eyeballing ingredients but each time they have come out so delicious! First time I added collagen protein peptides powder and a bit more milk and some oat and other gf flours and sprinkles on top and my little ones loved them! Whenever I bring some for them as snacks they are usually gone before we get out of the car and if I bring extras to share with other kiddos they are gobbled up! I also use honey instead of maple syrup. Love it, thank you so much!
I’m so happy that you guys are loving these, Roni! Glad that those subs/additions all work well in here 🙂
My kids are in love with these muffins! It’s easy to double the recipe, they’re not overly sweet, and the oat flour is super easy to make in my coffee grinder. Thank you.
I’m so happy you guys all love them! And GREAT idea to use the coffee grinder 🙂
These are so nice for meal prepping for the week. I was thinking of adding some protein powder to this recipe for a post workout breakfast! How would you recommend to do so?
Hi, Katie! I haven’t tried that actually but I think that you could add a couple of scoops of protein powder, and if the batter is feeling thick, just add a bit more milk. Let me know how it goes!
If I added a scoop of plant protein powder to this recipe would I need to change anything else?
Thanks, Amy
I think that should be ok! If the batter is feeling thick, feel free to add a small splash extra of milk 🙂
These are one of the best muffin recipes I have ever made. My family all concurred these were the best muffins and to never loose this recipe. Good wholesome ingredients and sugar content is low but they taste so amazing. A definite hit with all of us in my family. Another great recipe from Ambitious Kitchen
Omg best ever?! SO happy you guys love these!
Such a great way to use up a few bananas at the end of the week! I loved that I could freeze them and get a muffin out as a sweet treat anytime now! I will for sure be making these again!
Thank you so much for this review! Happy you enjoyed them 🙂
Delicious and easy! Great quick breakfast and snacks for the entire family. Used regular size chocolate chips instead of mini otherwise followed it exactly. Her recipes never fail!
Woohooo! Happy you all loved them 🙂
I always come back to your site to make delicious healthy treats! These are going to be another staple in my house! I made my own oat flour since I didn’t have any and I also added a little coconut flour (about a 1/4 cup) because my batter was a little too wet. Think my bananas were bigger 🤣.
Aw yay, I’m so happy you’re loving the recipes, that means a lot ❤️ Happy you loved these!
A little bit dry compared to other gf/df recipes with peanut butter and bananas. But quick easy and tasty. I found that they were done at the lower end of the baking range. I have used this recipe in the past and wanted to provide feedback
Really appreciate the feedback–thank you! Did you use store-bought oat flour or make your own?
Can I use overripe bananas? Or does it change the flavor?
Yes you should use bananas that are very ripe! Enjoy 🙂
Amazing!!! This recipe is perfect for breakfast or dessert! It is satisfying, filling, delicious and healthy! It is also so easy to make and basically fail proof! I have made them 3 times already this week because we can’t stop eating them!
The QUEEN of healthier baked goods! Thank you for creating recipes that I use over and over. Your oat flour recipes are the best. Love that these muffins are so substantial and stick with you. Keep them coming!
Omg THANK YOU!! I’m so happy you’re loving so many of them 🥰
Made these the other day, really yummy.
But they came out really dense- anything I can do to make them fluffier?
Thanks!
Hi! Hmmm not sure what might have happened because they shouldn’t be super dense. Any chance your baking powder is old?
How long are these good for in the fridge?
They should be alright for around 5 days I think! You can also freeze them 🙂
Hi, can these be made with almond flour? They sound scrumptious.
I wouldn’t recommend swapping the flour in here because the texture would be different, sorry! But you could definitely try my Nourishing Almond Flour Banana Bread as muffins 🙂
Made these while my in-laws were in town. They barely survived the night between my husband and his family- luckily, I got one before they were all gone! I made another batch for them to take on the road since we all loved them so much! The muffin queen is well-deserving of the title!
Haha NICE I’m so glad everyone enjoyed them!! Thanks, Ash ❤️
Are there really 218,000 calories in one muffin as your recipe states?
I have to apologize for my error. 218 kcal = 218 Calories.
Haha no problem! I know, it’s a little confusing 🙂
My toddler ate these and she’s soooo picky she normally doesn’t eat baked goods. These are amazing!
I’m SO happy she loved them! Yay! Thanks so much for the review, Maggie 🙂
This is a very healthy-tasting muffin and a very tasty muffin. The bananas and maple syrup offset the peanut butter to add just enough natural sweetness. It’s not a big muffin. I used 100% whole wheat flour instead of the gluten-free oat flour. The muffins did not rise at all but are not heavy tasting but rather are dense but not too dry.
I will definitely be making them again. They are a great natural treat.
So glad you loved these, Cathrine! Thanks so much for the review 🙂
WOW! These muffins are absolutely amazing. I make them once a week for my family and everyone loves them. I usually switch out the vanilla and use honey instead, I also add 2/3 a cup of chocolate chips because I love chocolate!
These are great! I’ve made them with tahini, too, which is great for nut-free zones like planes and schools. My kid likes them, I like them, everyone wins.
Tahini’s such a great sub in here! I’m so glad you all love them 🙂
One of the best chocolate chip muffin recipes I’ve tried! I’ve made them in batches of dozens before, and before the week ended, they had been all eaten.
I usually substitute honey for maple syrup, and I’ve found that blending the whole mixture with an emulsion blender makes them even better, THANK YOU for a wonderful recipe!
I really like these, even though I do not love bananas… its the PB that I love! I admit, I like them warm with a tiny bit extra peanut smeared on!! Again, great texture and not too sweet! Another new muffin fave!!
I’m so glad you love them!! Warm with PB on top is my fav, too 🙂
I have tried other healthy banana muffins and these are by far the best! They came out so moist and my family loved them.
Yay!! So glad to hear the whole fam loved them 🙂 Thanks, Lora!
These muffins are amazing! Such a nice balance of banana, peanut butter and chocolate. These are a huge hit in our house!
Love this recipe, Tasty, moist and perfect energy snack or breakfast alternative. My muffins seemed to fall apart as I took them out of the liner, so I just let them cool in the liner and they came out perfect. Thanks for this awesome recipe!
Yay! Happy to hear they cam out great 😊
This recipe is so delicious and a perfect blend of peanut butter, banana and chocolate. It’s a new family favorite in my house. I just doubled the batch and the muffins still turned out beautifully. Thank you for this recipe!
Yum! This is amazing! Happy to hear everyone is loving this recipe
Yummy! Made with a 1:1 ratio of whole wheat flour. My grandson likes butter on his muffins, so we put butter on the baked muffins. This one is a keeper.
January 16, 2023. I made these this morning and our 7 year old grandson said-“ you did good on the muffins maw”. Thats high praise coming from a picky 7 year old!!!
Aw so happy to hear this! Glad these muffins are a hit 🙂
Super easy to make! My toddler was great help too. We had fun making it together (and eating it)! Had all the ingredients on hand and a great way to use up bananas. Love they are GF. Another favorite recipe!
This recipe was so good! It tasted exactly like what I was imagining it would taste like by looking at the pictures. I substituted the oat flour with almond flour and it didn’t create any issues. I also only had honey roasted peanut putter so I used that and omitted the maple syrup. Oh and I didn’t have a muffin tin so I made it as a bread instead, it took about 35mins at 350. I will definitely be making it again. I’m 27 weeks pregnant and fighting the urge to eat all of it.lol Gotta save some for the family to try!! Great recipe, thank you for sharing!!
I used spelt flour, cut the sweetener to 1-2T + used 1/2c unsweetened applesauce in lieu of the extra liquid sweetener & milk, and it turned out fabulous!
Yay! I am excited to hear that you are loving this recipe and that your subs worked out great!
These are amazing!!! Everyone loved them and asking for more!!
I was skeptical because the batter didn’t look like it had nearly enough dry ingredients but they turned out great. Made as written except I used honey instead of maple syrup and cut it by half. They still seem sweet enough to me.
How many 0C do I need to bake ?
I just made these and they turned out amazing! I even made my own oat flour and it was very easy. These muffins are going to be a regular treat in my house!
These turned out amazing!! Will definitely make them again!
My kids and I love them 💕
These were great. Followed recipe as written, blended 1.5 cups of oats to make the flour.
Loved these muffins they were so moist and quick and easy recipe as well!
Thank you for this recipe.
Ok, so I made these but I didn’t have everything I needed! I used canned organic sweet potato instead of banana and added some apple pie spice. I had some pumpkin seed/ cashew mix and chopped those up as a struddle topping, since I didn’t have chocolate chips, lol. I also only had a regular jar of chunky peanut butter. It still turned out perfect! So a cool substitution with sweet potatoes if you wanna switch it up! Thank you for the wonderful recipe! (And sorry that I’m the annoying person that changed your recipe, haha!)
Perfect! Glad your substitutions turned out great, thank you so much for sharing!
These muffins are delicious! A new favorite. The batter seemed thin for muffin batter so I added about a tablespoon and a half of almond flour. Not sure if I needed to or not, but they turned out well. I used TJ almond butter. I’ll be alternating these with the pumpkin almond butter chocolate ones — also amazing! Thank you for your great website!
i did this with a flax egg! the taste was delicious but the texture was off- i think the flax eggs made it too wet. maybe more flour or an adjusted baking time would help. we ended up slicing them into little pieces and toasting them in the air fryer and they were scrumptious. great healthy simple recipe!
yum! Sounds perfect! Glad you enjoyed this recipe. Not sure why it was a bit too wet though, glad you were able to revive them!
I made these 3 times and they are delicious!! Thank you 🙂
Made these today! SO SO GOOD. Made exactly as written and they were excellent! I don’t know how you come up with these recipes Monique but there a winner every time!
Hi, what can I sub the eggs for as I’m vegan? Thanks 🙂
You can try using flax eggs – let me know how they turn out!
I use whole old-fashioned oats in this recipe and the muffins turn out fine. My son hates bananas, chocolate, and peanuts, yet he will eat half a pan of these if I let him. They are one of the best healthy recipes I’ve found. The only way I’ve found to prevent the muffins from sticking to the liners is to use foil liners.
Thank you so much for your feedback, Raven. SO glad this recipe is a hit and everyone loves them 🙂
Just made the recipe today and is delicious! I may have used larger bananas as had extra batter so made up some mini muffins as well – 12 large + 5 mini. I didn’t have mini-chips on hand but regular worked out well. Also used silicon baking cups instead of paper. Thank you for the recipe – I will definitely make again.
This recipe looks so easy and delicious. I can’t wait to make these for my son.
I hope you both love these ❤️
Best realfood recipe I tried!
These are absolutely amazing! I used creamy peanut butter but will be trying again with crunchy or some almond butter soon! Thanks for sharing!!
These came out wonderful! Whole family loved them. The mini chocolate chips were a nice touch. Thank you 😊
Aw yay! I am so glad you are enjoying these muffins 🙂
I used 2% milk as I’m not allergic to dairy. The muffins tasted great. I can’t believe such healthy ingredients resulted in such a tasty and filling muffin. I’m not wild about oatmeal as a hot cereal but it works great as oat flour. I will definitely make these again. Yum!
ah yay! Glad these turned out great for you ❤️
When reading the recipe I thought that it was a whole lot of wet ingredients for too little dry. I followed the recipe anyways and yeah. The batter was way to wet. Tasty but the texture is not “muffin” texture and did not rise like muffins
These really are goood! I didn’t have enough maple syrup, and topped it up with a granulated stevia sweetener. I didn’t have enough chocolate chips, so half was cocoa nibs, AND I didn’t have enough natural peanut butter, so 1/3 was almond butter ;)!!!
For the heck of it, I tossed in about 1/3 cup plain greek yogurt and omitted the milk. I only did 1 tbsp vanilla, because it is expensive. I whirled oats in the coffee grinder to make flour. I DID use my overripe bananas, which was the point!!!
The quantity was perfect, the temp and timing perfect, I rubbed the cast iron muffin tin down with olive oil, and they came out easily. This recipe is a keeper.
These really are goood! I didn’t have enough maple syrup, and topped it up with a granulated stevia sweetener. I didn’t have enough chocolate chips, so half was cocoa nibs, AND I didn’t have enough natural peanut butter, so 1/3 was almond butter ;)!!!
For the heck of it, I tossed in about 1/3 cup plain greek yogurt and omitted the milk. I only did 1 tbsp vanilla, because it is expensive. I whirled oats in the coffee grinder to make flour. I DID use my overripe bananas, which was the point!!!
I also tossed in a half teaspoon of garam masala (I meant to grab cardamon) and ground in some black pepper because I find these make the flavors of both fruits and peanut butter pop!
The quantity was perfect, the temp and timing perfect, I rubbed the cast iron muffin tin down with olive oil, and they came out easily. This recipe is a keeper.
I also tossed in a half teaspoon of garam masala (I meant to grab cardamon) and ground in some black pepper because I find these make the flavors of both fruits and peanut butter pop!
Just found this and gonna try for my not so banana loving toddler. How long shall I bake it for using the mini muffin mold?
Hi – I am not sure as I haven’t tried it, but I would start with 10 minutes and then check them. A toothpick should come out clean once they are finished. Enjoy!
I made these today and they were delicious! I only got 10 muffins total. What could I have done wrong to only get 10? Thanks!
I am so glad you loved these muffins. Hmm, were the muffin tins overfilled? I would recommend filling only 3/4 of the way. Hope that helps.
Tasty & very easy to pull together! It was my first time baking with oat flour & the option to make my own was convenient. Really love a baking recipe with no added processed sugar. Will make these again!
YUM! So glad you’re loving this recipe, Stefanie. excited to hear it turned out great for you ❤️