Healthy (but delish) peanut butter banana muffins are soon to be on repeat in your home… With minimal prep, the simple ingredients go from your blender, to a muffin tin, into your oven, and to your mouth in just about 30 minutes!
This recipe was created in partnership with The Peanut Institute. Thanks for supporting me and the brands I love!
Peanut Butter Banana Muffins
Hey friends! I’ve been dying to share this amazing muffin recipe I’ve been working on, but I figured it needed to wait until after the holidays when you’re all craving something a little healthy-ish. You know, fairly healthy but without taking it TOO far…
These peanut butter banana chocolate chip muffins truly are the best of both worlds. We’re talking mostly healthy but not the least bit bland, thanks to a combo of natural creamy peanut butter + ripe bananas + a good measure of chocolate chips.
I mean, I GUESS you could always leave out the chocolate chips if you’re *really* hardcore trying to go the healthy route… But, um, I’m just not down with that kind of deprivation!
What’s more? In addition to being absolutely delicious, these peanut butter banana muffins are also super-duper easy to make. Just whirl everything up in the blender and bake! Oh, and they’re also gluten-free, thanks to using oats instead of all-purpose flour. #winning
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Peanut Butter Oatmeal Muffins Ingredients
I would not be exaggerating if I said that my kids are downing these peanut butter oatmeal muffins faster than I can churn them out. But unlike these haystack cookies I shared last month, I’m actually pretty okay with it.
You know, since I’m only one blender jar, one muffin tin, and 30 minutes from pulling another batch out of the oven… And as I mentioned, they’re actually very wholesome!
A few highlights of the health benefits the major ingredients provide:
natural creamy peanut butter* — always the star of the show for me when it comes to flavor, peanut butter is actually enjoying the relatively new status of superfood. It’s true! One serving of peanut butter contains 7 grams of plant protein, 19 vitamins and minerals, is gluten free, is cholesterol free, and is a source of heart-healthy fats. That’s a TON of benefits packed into just 2 tablespoons! (source: The Peanut Institute)
ripe bananas — one of my goals for this year is to reduce waste, so I’m all about a recipe that uses up ripe bananas that may otherwise go uneaten. But an added bonus is that bananas are rich in potassium, which is good for your heart health and blood pressure.
rolled oats — basically we’re making flourless peanut butter banana muffins by using rolled oats instead of all-purpose flour, which in turn makes this recipe gluten-free while adding dietary fiber and a boost of protein.
So yeah, it’s safe to say that I’m MORE than thrilled that my kids love this healthy peanut butter banana muffins recipe so much.
*NOTE: I specifically chose a natural creamy peanut butter for this recipe because of its thinner consistency. Look for a variety that needs to be stirred before using, ideally made with just peanuts and salt.
Blender Banana Muffins With Oatmeal & Peanut Butter
Yes, this is a bit of an unorthodox way of making muffins, but once you try making blender muffins you may never go back. Using a blender makes quick and easy work of turning our ingredients into muffin batter. And in this particular recipe, processing the rolled oats in the blender eliminates the need to keep oat flour on hand.
If I’m being quite honest, I discovered this purely because I wanted to make these muffins and did not have oat flour in my pantry. But I DO always have oatmeal in my pantry, so I was SO stoked to discover that this method works so well. You can bet that I won’t be rushing to stock up on oat flour any time soon!
How easy is this peanut butter banana oatmeal muffins recipe? Well, you just whirl everything (except the chocolate chips to start) in the blender until well combined. Then add about 3/4 of the chocolate chips to the blender and pulse just until they’re mixed in. Portion the peanut butter banana muffins batter into your prepared muffin tin (check out these DIY tulip cupcake liners, and sprinkle each muffin with the remaining chocolate chips.
Bake at 350 for 20 minutes, and they’re ready to stuff in your face! As soon as they’ve cooled reasonably, of course…
Double PB Chocolate Peanut Butter Banana Muffins
Want to add even more peanut butter-y goodness to these yummy muffins? Uh, yeah, me too — so let’s just cut one in half and slather each piece with a lil’ extra creamy peanut butter. Maybe a bit over the top, but I’m just doing it for all those extra health benefits… Or so I tell myself, ’cause YUM!!!
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Peanut Butter Banana Muffins
Healthy (but delish) peanut butter banana muffins are soon to be on repeat in your home... With minimal prep, the simple ingredients go from your blender, to a muffin tin, into your oven, and to your mouth in just about 30 minutes!
Ingredients
- 3/4 cup natural creamy peanut butter*
- 3 medium ripe bananas
- 2 eggs
- 3 tablespoons honey
- 1 1/2 cups rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup chocolate chips, divided
Instructions
- Preheat oven to 350 degrees. Grease a muffin tin or line with muffin cups (see: DIY cupcake liners).
- Layer all of the ingredients (except the chocolate chips) in your blender jar, starting with the peanut butter, bananas, eggs, and honey, followed by the rolled oats, baking powder, cinnamon and salt. Place the lid on top and blend until well combined.
- Add about 3/4 of the chocolate chips to the blender and pulse briefly to combine.
- Portion the batter into the prepared muffin tin (a large cookie scoop makes this super easy). Sprinkle the remaining chocolate chips over the top of each muffin.
- Bake for 20 minutes. Remove from oven and allow to cool for 10 minutes before transferring to a wire rack to cool completely.
Notes
*I specifically chose a natural creamy peanut butter for this recipe because of its thinner consistency. Look for a variety that needs to be stirred before using, ideally made with just peanuts and salt.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 178mgCarbohydrates: 29gFiber: 4gSugar: 15gProtein: 7g
More Healthy Peanut Butter Snack Ideas:
This tasty banana and peanut butter muffins recipe definitely isn’t the only way to incorporate more peanuts into your diet. If you want to help reduce the risks of cancer and heart disease, protect against diabetes, and help prevent Alzheimer’s disease (regularly eating peanuts/peanut butter can do ALL of these!), here are a few more ideas that incorporate this amazing superfood:
- Peanut Butter Chicken — This peanut sauce chicken features tender, sautéed chicken smothered in a warm and spicy peanut sauce that can be ready to serve in less than 20 minutes!
- Peanut Butter Protein Balls — Made with just 5 ingredients, these quick & easy no bake peanut butter protein balls are packed with protein and healthy fats. A perfect healthy snack idea that adults and kids alike will LOVE!
- No Bake Peanut Butter Bars — these peanut butter oatmeal bars are an oldie but goodie. Just 3 simple ingredients, plus choose your favorite mix-ins to make them your own!
Head over to The Peanut Institute for even more delicious recipes that feature peanuts and/or peanut butter.
I’d love to see how your peanut butter banana muffins turn out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check it out. Enjoy!
Kelly Anthony says
These muffins are so easy to make and perfect for a quick breakfast. My batter was pretty thick and I had a hard time mixing all the ingredients. Do you suggest anything to thin it out so that it mixes easier in the blender?
Tara Kuczykowski says
Hi Kelly — so happy you loved them! Yes, the batter is quite thick, but it shouldn’t be too much for the blender.
Just to confirm, you used natural peanut butter that requires you to stir the oil in before using, right? I wrote the recipe with that type in mind because it has a looser texture. I typically use the Kirkland organic peanut butter from Costco, but I was out of it when testing this recipe, so I used this Smucker’s Organic Natural Peanut Butter.
Also, the order in which you add the ingredients to the blender makes a difference. Add all of the more liquid ingredients + the bananas to the bottom to help get things moving.
If you’re doing both of these and still have issues, you can add a tiny bit of dairy milk or plant-based milk to get things going. I’d start with 2 teaspoons and add additional teaspoons as needed.
Katerina says
My kids would love these muffins for breakfast!! YUM!
Mahy says
I would really need to make a huge batch of these because this is the type of muffins that does not last long in my house!
Erika says
These muffins look awesome, and a perfect way to use up ripe bananas.
Jamie says
This is a perfect breakfast to have when I’m having a busy morning. Perfect with a cup of tea!
Irina says
Love your recipe! These muffins loaded with protein sound healthy. They are a great option for a work lunch box :)
Suzy says
We love having muffins for breakfast! Never knew how easy it was to make in a blender!
Anna says
These muffins disappeared so fast! My kids loved them!
Beth says
They say healthy and tasty don’t go together but you just proved them wrong!! I love how easy this is to make, and I will be slathering mine with peanut butter too – great suggestion!