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Healthy Peanut Butter Banana Muffins

By ambitiouskitchen.com

Healthy Peanut Butter Banana Muffins

Prep:10minCook:20min

The BEST peanut butter banana muffins that are packed with protein and peanut butter flavor. These gluten free peanut butter banana muffins are naturally sweetened with pure maple syrup, dairy free and a great on-the-go healthy breakfast or snack. Try them with mini chocolate chips!

Updated at: Sat, 03 Aug 2024 18:20:34 GMT

Nutrition balance score

Good

Glycemic Index

49

Low

Glycemic Load

9

Low

Nutrition per serving

Calories172.8 kcal (9%)

Total Fat10.3 g (15%)

Carbs15.9 g (6%)

Sugars6.1 g (7%)

Protein6.4 g (13%)

Sodium160.7 mg (8%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupbananas

mashed, ripe, medium

¾ cupcreamy peanut butter

natural, or crunchy drippy, just peanuts and salt

¼ cuppure maple syrup

2 teaspoonsvanilla extract

½ tablespoondairy free milk

i like almond milk

1 cupgluten free oat flour

you can make your own

1 teaspoonbaking powder

½ teaspooncinnamon

¼ teaspoonsalt

⅓ cupmini chocolate chips

dairy free, if desired, plus 2-3 tablespoons for sprinkling on top

Instructions

View on ambitiouskitchen.com

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Notes

59 liked

6 disliked

Delicious

Easy

Moist

Kid-friendly

Go-to

Brook LaMar· 6 months ago

Small muffins needed cooked 12 mins and larger muffins needed about 25 mins. Taste great. Peanut butter dominate

Paul· 9 months ago

Delicious and loved making our own oat flour. We found that 25 min at 350C was not sufficient, though. Next time, we will have to increase either duration or temperature.

K~· 10 months ago

I baked it for around 15-20 minutes, added more milk and used a low calorie sweetener (about a tbsp) instead of the maple syrup. Came out really good! (made about half of the amount- for 6 muffins).

Sally StClair· last year

Couldn’t find any oat flour but blended some steel cut oats for a bit. Kid and parent approved.

anonymous rice· last year

The texture was rather doughy but still tasted dry

Karly Murray· last year

C K· last year

Super moist! I doubled the recipe to cook ahead for the holidays. I made oat flour from oatmeal I had on hand, very easy to do. Next time I will try a little dollop of jelly in the middle. Thank you for the recipe, very enjoyable

Super moist! I doubled the recipe to cook ahead for the holidays. I made oat flour from oatmeal I had on hand, very easy to do. Next time I will try a little dollop of jelly in the middle. Thank you for the recipe, very enjoyable

Carly Couthen· last year

Makes leftovers

These were amazing! Making these more often. Was a household favorite 🤌

These were amazing! Making these more often. Was a household favorite 🤌

Amy Tarr· last year

Go to for kid's snack. I made them in a mini muffin tin and baked for 17 min.

Katie Arroyo· last year

Under 30 minutes

I doubled the recipe so i could use all of the overripe bananas i had - turned out great! I also measured the chocolate chips with my heart instead of following the recipe measurement. :) 10/10 would recommend

Cathy· last year

My grandkids and I love these muffins. I freeze them so I always have some on hand!! I do add a little more baking powder because I find they rise better and are less dense.

Emily BK· 2 years ago

Sub flax egg Good! Cool a bit longer to try to avoid gumminess

Jessica Schindhelm· 2 years ago

Under 30 minutes

Used almond butter and tasted great. Might use 1/2 tsp. of salt next time, just for that contrast. Loved it

Rachel Bergen· 2 years ago

Under 30 minutes

Crunchy pb added a nice crunch. Used almond milk just because that’s what I had. Baked for 17-18 minutes, sprinkled chocolate chips on top before baking. Turned out delicious!!

Kathryn Sahr· 2 years ago

DIDN'T LIKE AT ALL

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