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Peanut Butter Banana Muffins
Make today a Baking Day! 😍
PB Banana Muffins are great for snacks or a quick breakfast on the go!
You’ll likely have most of these basic ingredients in your kitchen – that’s how these muffins were originally created! I had spotted bananas that I wanted to use up along with all the other ingredients.
This is a budget-friendly recipe to help bulk up your family meals anytime you want to stretch your trips to the store. It’s a quick and easy recipe too!
These muffins are already receiving RAVE REVIEWS from our CFC community, so be sure to make them ASAP!
❤️🥜 ❤️🥜Who LOVES Peanut Butter!? 🙋♀️
Many Peanut Butter Varieties that are marked as “healthy” actually contain added sugars and hydrogenated oils. Be sure to always read the ingredients.
We sometimes “grind” our own nut butters at the grocery markets that offer this service.
This way, we know that it’s JUST Peanuts and maybe a touch of sea salt in our nut butters.
Read more here. #PeanutButterLove🥜
➡️How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in the honey or maple syrup. Depending on your taste, you may want a bit more or less.
Try out some of our other favorite muffins, too:
- Double Chocolate Zucchini Muffins:
- Pumpkin Chocolate Chip Blender Muffins:
- Blueberry Zucchini Muffins
- 3 spotted bananas
- 1/4 cup plain Greek yogurt
- 2 Tbsps grass-fed butter, ghee, or unrefined coconut oil, at room temp
- 1/4 cup raw honey or pure maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup smooth peanut butter
- 1 1/4 cup oat flour or ground oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
Preheat your oven to 325 degrees f. and line a twelve-spot muffin tin with silicone or paper cup liners.
In a medium bowl, mash your bananas with a potato masher or a fork until smooth.
Add in the yogurt, butter/ghee, raw honey, eggs, vanilla, and peanut butter, then stir until well combined.
In a small bowl, add the oat flour, baking soda, baking powder, and sea salt. Whisk these ingredients together until well combined.
In the bowl with the peanut butter mixture, add in your flour mixture and stir with a spatula until there are no visible lumps.
Do not over-mix! Over-mixing will ruin the texture of your muffins.
Divide the batter equally into your prepared muffin tin and bake in the center of the oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
Drizzle your muffins with extra peanut butter and decorate with banana slices if desired.
Refrigerate any leftovers in a sealed container since they contain no preservatives. Your muffins will stay good in the fridge for 4 days. I like to remove my muffins from the fridge, cut them in half, toast em’ a little crisp, then smear them with a teaspoon of grass-fed butter or PB.