These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack! Healthy enough for a quick morning breakfast, or add the glaze and make it a fun after-school treat! For the same delicious flavor combination, try my Banana Peanut Butter Chip Cookies, too.

Peanut Butter Banana Muffins
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This recipe has a few basic ingredients so it is important to make sure you are using excellent quality! I found organic peanut butter, bananas, and old-fashioned oats at the store and knew I could make something amazing. And these muffins do not disappoint! The best part about these muffins is that there is a ton of flavor but NO added sugar!! So perfect for breakfast. If you happen to want to add a bit of decadence, I added an almond milk glaze to the muffin and it definitely adds an extra sweet kick!

How to Make Peanut Butter Banana Muffins

How to Store Peanut Butter Banana Muffins

  • Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
  • Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator and pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
Healthy Peanut Butter Banana Muffins

Can I Freeze These Muffins?

Yes! Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.

Peanut Butter Banana Muffins Recipe

How to Reheat Frozen Muffins

Remove the muffin from the freezer and allow it to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

4.84 from 6 votes

Peanut Butter Banana Muffins

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack! 


Peanut Butter Banana Muffin

  • 1 cup (125 g) all-purpose flour
  • 1 cup (80 g) rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 pinch kosher salt, to taste
  • 2 medium bananas
  • ½ cup (120 g) organic peanut butter
  • ¼ cup (85 g) honey
  • ½ cup (140 g) plain Greek yogurt
  • ¼ cup organic vanilla unsweetened almond milk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract


  • 1 cup (125 g) confectioners' sugar
  • 1-3 tablespoons organic vanilla unsweetened almond milk


Peanut Butter Banana Muffin

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
  • In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
  • In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
  • Add wet ingredients to dry ingredients and mix until well combined.
  • Evenly pour the mixture into the prepared muffin liners.
  • Bake for 14-18 minutes. If you gently touch the top of the muffin it should spring back when done. 


  • Combine the confectioner’s sugar and almond milk in a small bowl. Whisk until smooth and creamy.
  • When muffins are cool, top muffins with almond milk glaze.


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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Super Delicious! I didn’t have almond milk so I just used regular dairy, and they turned out great!
    I also skipped the glaze and added dark chocolate chips, for an extra delicious combo.
    Curious how much protein would you say there was in these muffins?

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