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

How to Store

  • 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 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 Peanut Butter Banana 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 muffin from the freezer and allow to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.

muffins-aldi-blog
4.80 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! 

Ingredients

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
  • 1 teaspoon vanilla extract

Glaze

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

Instructions

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. 

Glaze

  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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.

Share with your friends!

Categorized in:

Related Recipes

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!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.