These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack! Healthy enough for a quick morning breakfast or you can add the glaze and make it a fun after school treat!

Peanut Butter Banana Muffins

Peanut Butter Banana Muffins

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

I have to tell you, one of my favorite things is being inspired by my weekly ALDI shopping trip. Not only do they have great pantry staples I can also count on, but now they have even more new
and updated products to offer that really get my creative juices flowing! This trip I found the new FriendlyFarms Organic Vanilla Unsweetened Almond Milk. When I saw it I just knew that it would make the PERFECT glaze for these muffins and that I could still feel really good about feeding it to my kids! I am a sucker for anything organic and the almond milk did not disappoint! (I may have finished the container in 2 days! Who knew it would be so delicious with everything?!?)

Healthy Peanut Butter Banana Muffins

Not many things make me feel better than baking delicious snacks for my kids that they love and that are better for them! Olivia (my baby!) loved these muffins and asked for them every morning. That makes a mama’s heart happy! <3

Peanut Butter Banana Muffins Recipe

4.8 from 5 votes

Peanut Butter Banana Muffins

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


Peanut Butter Banana Muffin

  • 1 cup (125g) All-Purpose Flour
  • 1 cup (80g) Rolled Oats
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon cinnamon
  • 1 pinch salt to taste
  • 2 bananas medium
  • ½ cup (120g) Organic Peanut Butter, natural
  • ¼ cup (85g) Honey
  • ½ cup (140g) Plain Greek Yogurt
  • ¼ cup (60mL) Organic Vanilla Unsweetened Almond Milk
  • 1 large egg
  • 1 teaspoon vanilla extract


  • 1 cup (125g) Confectioners Sugar
  • 1-3 tablespoons Organic Vanilla Unsweetened Almond Milk


Peanut Butter Banana Muffin

  • Preheat oven to 375°F (190°C).
  • 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.
  • Line the muffin tin with liners and evenly pour mixture into the cups.
  • 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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I just know you and your kids are going to love this PERFECT Peanut Butter Banana Muffin!

Thank you so much for supporting the brands that support me here at iambaker. I could not have made these delicious Peanut Butter Muffins without inspiration from their amazing products! You can find them here: ALDIFacebookPinterestInstagram.

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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. Hi, Tina! I work with iambaker and am happy to help with questions. Yes, you can use rice flour in place of all-purpose. However, we have not tried that with this recipe. I hope it turns out, and have a great day!

  1. I’m not so much into “organic;” therefore, is using regular peanut butter (and not “natural”) and regular milk okay, without significant outcome in muffins other than not being “organic?“

  2. I made these as an after school snack for my son and the the first night my husband ate almost all. They were so good and soft!

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