These peanut butter banana muffins are SO dang good that you would never know they’re gluten free, dairy free, and refined sugar free! Using banana, coconut sugar, and honey, these muffins are naturally sweetened but so flavorful. They’re also really easy to make and are perfect to keep around as sweet but healthy snack!
The secret to incredibly moist peanut butter banana muffins
The key to getting moist banana peanut butter muffins is all in the main two ingredients – banana and peanut butter. Of course, the banana is a given because it’s known for creating a delicious soft texture in desserts. But it’s the quantity in these muffins that matters.
When I first tested this recipe, I added precisely 1 cup of mashed banana. It made a delicious batch of peanut butter banana muffins, but I thought they could still be a bit more moist. So for the second batch, I added a heaping cup of mashed banana which is about 1 cup plus 2 tablespoons. It made a world of a difference!
The texture was much softer and the muffins stayed moist for longer compared to the first batch. They’re even on par with my extra extra moist chocolate chip banana bread…which is saying a lot because it’s my number one reader favorite recipe!
But let’s not forget about to real MVP in these banana muffins. The peanut butter is what really brings this recipe together. It’s all about the type of peanut butter because regular Jif or Skippy just isn’t going to cut it.
The peanut butter most people are used to is one that holds its shape when scooped it out of the jar. In baking, this type of peanut butter definitely has a time and a place. For example, since the oil content is much lower, it works great in things like cookies, pies, bars…basically anything that you wouldn’t typically add oil to.
But for these muffins, it’s very important to use drippy natural peanut butter made with just peanuts. It helps create a moist muffin because of its smooth texture. Not only that, but the flavor is much stronger so you can definitely taste the peanut butter in this recipe.
Most grocery stores carry this type of nut butter nowadays, just make sure to read the ingredients. It can contain salt as well which, in that case, reduce the salt in this recipe to 1/4 teaspoon.
How to make healthy peanut butter banana muffins
Healthy is a relative term but for me, healthy means quality ingredients that don’t disrupt my digestion. These muffins are made up of just that!
- Natural Peanut Butter – made up of JUST peanuts
- Coconut Sugar
- Gluten Free Flour
- Gluten Free Oats
These ingredients are what makes these muffins gluten, dairy, and refined sugar free but still so moist and flavorful!
So instead of sugar, these muffins are sweetened with banana, honey, and coconut sugar. Coconut sugar comes from coconut palm sap which is a natural alternative to refined sugar.
Then in place of butter, peanut butter is used to give these healthy muffins a rich and flavorful consistency.
To be gluten free, gluten free baking flour and oats are used instead. The combination of the two helps mimic the texture of regular flour to the point where you can hardly tell a difference!
How to make peanut butter banana chocolate chip muffins
These muffins are delicious on their own, but they taste even better with chocolate chips! Because what doesn’t??
If you love big pockets of melty chocolate, Trader Joe’s semisweet chocolate chips are gluten and dairy free and melty BEAUTIFULLY! They’re my favorite chocolate chips!
But if you don’t have access to a Trader Joe’s, Guittard dark chocolate chips are also dairy free and melt so well. Enjoy Life is another option but I find they don’t melt AS well. They’re still just as tasty though!
For a little extra chocolate, sprinkle the muffins with chocolate chips before baking. I personally prefer mini chocolate chips on top but they can also be topped with regular chocolate chips instead. It’s really just an appearance preference!
Last but not least, I highly recommend sprinkling these muffins with flaky sea salt. It’s optional, but it really helps bring out the flavors in these peanut butter banana muffins.
How long do peanut butter banana muffins keep?
These muffins will keep for about 5 days in an air tight container at room temperature. I prefer room temp because they keep that same moist and soft texture without having to heat them up.
For even longer, keep them in the fridge for 7-10 days. If you prefer a chilled muffin, then just grab and go. If not, pop them in the microwave for about 10 seconds and they’ll be good as new.
Although…these muffins really won’t last that long. One bite and everyone is hooked!
For more gluten free banana recipes, check out my:
- Gluten Free Banana Bread
- Healthy Chocolate Chip Banana Bread Bars
- Vegan Banana Snack Cake
- Peanut Butter Banana Upside Down Cake (GF option)
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Peanut Butter Banana Muffins. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print