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.
Ingredients
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 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.
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.
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.
Peanut Butter Banana Muffins
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, room temperature
- 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.
Video
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I don’t have any Bakers Corner flour. Would King Auther’s unbleached all purpose be okay? It has more protein than most other flours?
Can unsweetened apple sauce be used instead of Greek yogurt? And how much? My daughter is allergic to milk.
Thank you
I have used the koko dairy free coconut yogurt with it and that worked.
Honey is an added sugar, as is the glaze. While these are reduced sugar they are not no sugar added.
Honey contains 40 percent fructose and 30 percent glucose; then water, pollen, and minerals. Honey is different because of the enzymes that are added
to the nectar by bees that divide the sucrose into two simple sugars, fructose, and glucose. These sugars are directly absorbed by our bodies and are easier to digest.
Sugar is higher on the glycemic index (GI) than honey, so it raises blood sugar levels more quickly. This is due to its higher fructose content, and the absence of trace minerals. So while you are technically correct, the way that honey is digested is significant and if it is the only sugar added to a diet, it is better for you.
Delicious
the best muffins i made. i used no name ingredients, regular milk liquid honey, rolled oats. i used crunchy peanut butter, 1 and a half big banana. had no med. basically i improvised and used what i had on hand. they turned out great and i will make them again.
Exelent this look soo good
Can i make anything you have for recipe for instant pots
?
What can I use as a substitute for the oats, I am allergic to them, but would love to make this recipe.
Mini chocolate chips would make an excellent addition!
No added sugar…? Are you kidding? 1/4 cup of honey and the glaze is confectioners sugar.
You might want to rethink that statement!
No added sugar in the muffin. The glaze is separate. The proportions of glucose and fructose in honey and sugar are different:
sugar is 50 percent fructose and 50 percent glucose
honey contains 40 percent fructose and 30 percent glucose
The remainder of honey consists of:
water
pollen
minerals, including magnesium and potassium
These additional components may be responsible for some of the health benefits of honey.
Sugar is higher on the glycemic index (GI) than honey, meaning it raises blood sugar levels more quickly. This is due to its higher fructose content, and the absence of trace minerals.
Calm down, Anne. It’s just a recipe. If you don’t like it, don’t make it.