These healthy peanut butter banana recipes are made with just 10 ingredients and LOADED with chocolate chips. Plus they’re gluten free and packed full of protein!
These healthy peanut butter banana muffins are made with just 10 ingredients and are loaded with chocolate chips. Plus they’re gluten free and packed full of protein!
You know when you want a muffin for breakfast, but also want to be like, kiiiiiind of nutritious? Look no further, my angels. These healthy peanut butter banana muffins are made with just 8 ingredients that you probably already have, 1 single bowl, and are downright scrumptious. Plus they’re loaded with chocolate chips, so you know I’m eating at least 3 🙂
How to make Healthy Peanut Butter Banana Muffins
Gluten free, refined sugar free, and easily made vegan, these muffins are made with just 8 whole, simple ingredients that won’t break the bank. Made in just one bowl, mix together the bananas, peanut butter, honey, eggs, and vanilla until well combined. Add the oat flour, baking powder, salt, and chocolate chips and fold together until just combined. Scoop into muffin tins and bake for 20 minutes.
Before you know it, you’re eating muffins.
These healthy peanut butter banana muffins take about the same effort it takes to make pancakes, so pretty much have no excuse to not make these for breakfast on a lazy Sunday morning. Or like any morning…
How to make gluten free peanut butter banana muffins vegan
This recipe is easily made vegan by swapping out the honey for maple syrup and the eggs for flax eggs! One of our favorite things about this recipe is how easily it’s modified. So go ahead and make it vegan, or swap out the chocolate chips for raisins, add in some coconut flakes, or just bake as is for a delicious and easy treat 🙂
Happy Sunday and happy peanut butter banana muffins baking. See you all tomorrow for another recipe 🙂
Preheat oven to 425°F. Line a muffin tin with 12 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
In a large bowl combine the bananas, peanut butter, honey, eggs, and vanilla. Stir until well combined. Add the oat flour, baking powder, and salt and fold to combine. Add the chocolate chips. Make sure to not over mix.
Scoop batter into prepared muffin cups, filling just shy of the top of the cups. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.
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Keywords: easy, one bowl, 1 bowl, gluten free, refined sugar free, vegan, healthy, filling, the best
Notes
*If you don’t have oat flour on hand, you can make your own by placing 1 1/4 cups of oats in a blender or food processor and pulsing until the consistency of flour!
Just made these and they were so delicious. Moist and just sweet enough! They turned out beautifully. I will be making them again and again! I love that they’re healthy and not loaded with sugar.
Hi allie! You could also try using agave or another liquid sweetener! I would hesitate to use regular sugar because it wouldnt provide the same amount of moisture to the recipe.
Hi Rebecca! I’ve never tried it personally, but I think that you could do about half of it with almond and half with all purpose. almond flour isn’t as absorbent as oat flour so I think you would need a bit of oat or all purpose flour to give the muffins some structure!
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Hello, I was wondering if these can be frozen? I am expecting my first child and looking for snacks that I can make in advance 🙂 Thank you!
Congratulations! Yes–these freeze wonderfully!
Just made these and they were so delicious. Moist and just sweet enough! They turned out beautifully. I will be making them again and again! I love that they’re healthy and not loaded with sugar.
★★★★★
Hey, is there anything I can use instead of the honey besides maple syrup?? Don’t have either on hand.
Hi allie! You could also try using agave or another liquid sweetener! I would hesitate to use regular sugar because it wouldnt provide the same amount of moisture to the recipe.
Can I substitute the oat flour for almond flour?
Hi Rebecca! I’ve never tried it personally, but I think that you could do about half of it with almond and half with all purpose. almond flour isn’t as absorbent as oat flour so I think you would need a bit of oat or all purpose flour to give the muffins some structure!
I’ve made them, they’re amazing 😌
★★★★★