Gluten-Free Peanut Butter Banana Muffins
These gluten-free peanut butter banana muffins are moist, naturally sweetened, and ready in 30 minutes. Perfect for busy mornings and picky eaters!
You know that moment when you spot three very brown bananas on your counter and feel a tiny wave of panic? I’ve been there more times than I can count. Instead of tossing them, I now get genuinely excited because it means it’s time to whip up a batch of peanut butter banana muffins.
These gluten-free peanut butter banana muffins have become my go-to recipe for hectic school mornings and weekend brunches alike. They’re naturally sweetened with maple syrup and ripe bananas, so you can feel good about serving them to your family.
The combination of creamy peanut butter and sweet banana creates the most tender, flavorful muffins that even my gluten-eating neighbors request regularly.
What I love most about these peanut butter banana muffins is how simple they are to make. There’s no fancy equipment needed, no complicated techniques, and they come together in one bowl. Whether you’re new to gluten-free baking or you’ve been doing this for years, these muffins will quickly become a staple in your kitchen rotation.
Table of Contents
Ingredients
| Wet Ingredients | Amount |
|---|---|
| Mashed ripe bananas | 1 cup (about 3 medium bananas) |
| Natural peanut butter (creamy or crunchy) | ¾ cup (192g) |
| Large eggs | 2 |
| Pure maple syrup | ¼ cup (78g) |
| Vanilla extract | 2 teaspoons |
| Dairy-free milk (almond, oat, etc.) | ½ tablespoon |
| Dry Ingredients | Amount |
|---|---|
| Gluten-free oat flour | 1 cup (92g) |
| Baking powder | 1 teaspoon |
| Cinnamon | ½ teaspoon |
| Salt | ¼ teaspoon |
| Mini chocolate chips (dairy-free if needed) | ⅓ cup (60g) + 2-3 tablespoons for topping |
Instructions
Step 1: Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Give each liner a quick spray with nonstick cooking spray—this little trick prevents your peanut butter banana muffins from sticking and makes cleanup so much easier. Trust me, this step is worth the extra five seconds.
Step 2: In a large mixing bowl, combine the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and your milk of choice. Stir everything together until the mixture is smooth and well combined. The batter should look creamy and slightly glossy at this stage.
Step 3: Add the oat flour, baking powder, cinnamon, and salt directly into your wet ingredients. Stir gently until you have a smooth batter with no dry flour pockets visible. Fold in the chocolate chips, reserving a few tablespoons for sprinkling on top before baking. Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full.
Step 4: Sprinkle the remaining chocolate chips over the tops of your muffins for that bakery-style look. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched. Transfer the peanut butter banana muffins to a wire rack to cool for at least 10 minutes before serving.
Substitutions For Peanut Butter Banana Muffins
Can’t do peanut butter? Almond butter or sunflower seed butter work beautifully in these gluten-free muffins. Just make sure you’re using the natural, drippy kind without added sugars or oils. The texture stays perfectly moist and tender with either swap.
Out of maple syrup? Honey works just as well if you’re not strictly vegan. You can also use agave nectar, though I find maple syrup gives the best flavor that complements the bananas and peanut butter. Keep the measurement the same regardless of which sweetener you choose.
Need different flour? While I haven’t tested it myself, readers have had success using almond flour in place of oat flour. You may need to add an extra tablespoon or two since almond flour can be a bit thirstier. For more guidance on flour swaps, check out this expert gluten-free flour substitution guide.
Dairy-free milk options: Any unsweetened plant-based milk works perfectly here. I typically reach for almond milk, but oat, coconut, or cashew milk all perform wonderfully in these peanut butter banana muffins.
If you’re enjoying these peanut butter banana muffins, you’ll definitely want to try my tender gluten-free pumpkin scones for a cozy fall breakfast option. They have the same easy, beginner-friendly approach and are perfect for weekend mornings.
Troubleshooting
Muffins turning out dense? Make sure you’re not overmixing the batter once you add the dry ingredients. Overmixing develops the starches in gluten-free flour and can lead to gummy, heavy muffins. Stir just until everything is combined and you don’t see any dry flour.
Tops cracking or doming too much? This usually means your oven is running a bit hot. Try reducing the temperature by 25 degrees and baking a few minutes longer. An oven thermometer is honestly a game-changer for consistent gluten-free baking results.
Muffins sticking to liners? Well… even with the spray, sometimes this happens with gluten-free baked goods. Let the muffins cool completely before trying to remove the liners—they’ll release much more easily. You can also try silicone muffin cups, which I’ve found work fantastically for preventing sticking.
Not sweet enough? Remember that the sweetness level depends heavily on how ripe your bananas are. If yours are just barely spotty, consider adding an extra tablespoon or two of maple syrup to the batter. The darker and more spotted your bananas, the sweeter and more flavorful your muffins will be.
Storage & Meal Prep
Store your cooled peanut butter banana muffins in an airtight container at room temperature for up to 3 days. They actually taste even better on day two once the flavors have had time to meld together. For longer storage, pop them in the refrigerator where they’ll keep fresh for up to a week.
These muffins freeze beautifully, making them perfect for meal prep. Wrap each muffin individually in plastic wrap or aluminum foil, then place them all in a freezer-safe bag or container. They’ll stay fresh in the freezer for up to 3 months—just thaw at room temperature or warm in the microwave for 20-30 seconds when you’re ready to enjoy.
Serving Suggestions
Serve these gluten-free peanut butter banana muffins warm with a smear of extra peanut butter or a drizzle of honey for an indulgent breakfast treat. They pair wonderfully with a hot cup of coffee or a cold glass of milk. I also love packing them in lunchboxes or grabbing one as a quick afternoon snack.
For a more substantial breakfast, serve alongside scrambled eggs and fresh fruit. They’re also perfect for bringing to brunch gatherings, school events, or gifting to neighbors—no one ever guesses they’re gluten-free! For a savory breakfast option, try pairing them with these crispy cheddar and chive waffles for a sweet and savory spread.
Variations
Make them dairy-free: Simply use dairy-free chocolate chips and any plant-based milk you prefer. The recipe is already naturally dairy-free aside from the chocolate chips, so this swap is super easy. Enjoy These dairy-free peanut butter banana muffins taste just as delicious as the original.
Kid-friendly version: Leave out the chocolate chips and let the kids stir in their own favorite mix-ins like raisins, chopped dried fruit, or even mini marshmallows. My little one loves helping sprinkle the chocolate chips on top before baking—it gives her ownership over the recipe and makes her way more excited to eat them.
Nut-free option: Swap the peanut butter for sunflower seed butter and use seeds instead of chocolate chips if needed. These muffins work beautifully as a nut-free option for school lunches where nut allergies are a concern. The texture stays wonderfully moist and tender.
Boost the nutrition: Add a tablespoon of ground flaxseed or chia seeds to the batter for extra fiber and omega-3s. You can also fold in chopped walnuts or pecans if you’re not going nut-free. Man, oh man, the added crunch takes these muffins to the next level!
Vegan peanut butter banana muffins: Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still delicious. Make sure all your other ingredients are vegan-friendly too.
FAQs About Peanut Butter Banana Muffins
Can I use regular all-purpose flour instead of oat flour?
You can use a gluten-free all-purpose flour blend if needed, though oat flour gives these muffins their signature tender texture. Regular wheat flour will work if you’re not gluten-free, but the texture and rise may be slightly different. Stick with oat flour for the best gluten-free peanut butter banana muffins.
What’s the best way to make oat flour at home?
Simply blend rolled oats in a high-speed blender or food processor until you have a fine powder. It takes about 30-60 seconds and saves you money compared to buying pre-made oat flour. One cup of rolled oats yields approximately one cup of oat flour.
Why did my muffins sink in the middle?
This usually happens when the batter is undermixed or if you open the oven door too early during baking. Make sure your baking powder is fresh—old leavening agents lose their power and won’t give you the rise you need. Let the muffins bake undisturbed for at least the first 15 minutes.
Can I make these as mini muffins instead?
Absolutely! Mini peanut butter banana muffins are adorable and perfect for little hands. Reduce the baking time to 12-15 minutes and keep an eye on them since they’ll cook faster. You’ll get about 24 mini muffins from this recipe.
Are these muffins suitable for toddlers?
Yes! These naturally sweetened muffins make a great option for toddlers and young children. Just be mindful of potential peanut allergies and adjust accordingly using sunflower seed butter if needed. The soft texture is perfect for little ones still working on their chewing skills.
Final Thoughts
These gluten-free peanut butter banana muffins prove that simple ingredients can create something truly special. They’re moist, flavorful, and so easy that even beginner bakers will feel like pros. The natural sweetness from ripe bananas and maple syrup means you can feel good about serving these for breakfast or snacks any day of the week.
Whether you’re packing lunches, prepping breakfast for the week, or just using up those overripe bananas sitting on your counter, this recipe has you covered. The one-bowl method makes cleanup a breeze, and the results are consistently delicious every single time. Happy baking, friend—I can’t wait for you to try these!
Fluffy Gluten-Free Peanut Butter Banana Muffins (Naturally Sweetened!)
Equipment
- 12-cup muffin tin
- Muffin liners
- Large mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Nonstick Cooking Spray
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas about 3 medium ripe bananas
- ¾ cup natural creamy or crunchy peanut butter 192g, just peanuts and salt, drippy
- 2 large eggs
- ¼ cup pure maple syrup 78g
- 2 teaspoons vanilla extract
- ½ tablespoon dairy-free milk almond, oat, or milk of choice
Dry Ingredients
- 1 cup gluten-free oat flour 92g
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips 60g, dairy-free if desired, plus 2-3 tablespoons for topping
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Give each liner a quick spray with nonstick cooking spray—this little trick prevents your peanut butter banana muffins from sticking and makes cleanup so much easier.
- In a large mixing bowl, combine the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and your milk of choice. Stir everything together until the mixture is smooth and well combined. The batter should look creamy and slightly glossy at this stage.
- Add the oat flour, baking powder, cinnamon, and salt directly into your wet ingredients. Stir gently until you have a smooth batter with no dry flour pockets visible. Fold in the chocolate chips, reserving a few tablespoons for sprinkling on top before baking. Divide the batter evenly among your prepared muffin cups, filling each about three-quarters full.
- Sprinkle the remaining chocolate chips over the tops of your muffins for that bakery-style look. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back lightly when touched. Transfer the peanut butter banana muffins to a wire rack to cool for at least 10 minutes before serving.
