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a peanut butter banana muffin with a bite taken out

Peanut Butter Banana Muffins (Gluten Free and Dairy Free)

  • Author: Jenna Barnard
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 10 muffins 1x


These peanut butter banana muffins are not only incredibly moist and delicious, but they’re also gluten free, dairy free, and refined sugar free!


  • 3/4 cup all-purpose gluten free baking flour (one with xanthan gum)
  • 1/4 cup gluten free quick oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt (omit if using salted peanut butter)
  • 1 cup + 2 tbsp mashed banana (about 3 medium bananas)
  • 3/4 cup natural peanut butter (where the only ingredient is peanuts)
  • 1/4 cup Wholesome Organic Coconut Palm Sugar
  • 3 tbsp Wholesome Organic Raw Unfiltered Honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips (optional)


  1. Preheat the oven to 350F and line a muffin tin with 10 liners.
  2. Whisk together the flour, oats, baking powder, and salt. Set aside.
  3. In a large bowl, mix together the banana, peanut butter, coconut sugar, and honey.
  4. Once smooth, mix in the eggs and vanilla.
  5. Fold in the dry ingredients and then the chocolate chips.
  6. Evenly distribute the batter between 10 liners, filled almost all the way to the top. Sprinkle on some extra chocolate chips if desired.
  7. Bake for 18-22 minutes or until a toothpick in the center comes out clean.
  8. Let the muffins cool in the tin for about 10 minutes then transfer to a cooling rack. Let them cool to room temperature before eating. They also stay moist for up to 5 days when stored in an air tight container at room temperature.
  • Category: Muffins
  • Method: Baked

Keywords: peanut butter banana muffins, banana muffins, gluten free muffins, dairy free muffins

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