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Gluten Free Peanut Butter Banana Muffins healthy gluten free muffins

Gluten Free Peanut Butter Banana Muffins – The Perfect Healthy Snack

Fluffy, high-protein Gluten Free Peanut Butter Banana Muffins that are naturally sweet, flourless, and perfect for breakfast or snacks. Quick, healthy, and full of comfort!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • 2 large eggs
  • 1 cup creamy peanut butter unsweetened
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups gluten-free rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch of salt
  • optional add-ins: dark chocolate chips, chopped nuts, or shredded coconut

Equipment

  • Blender or Food Processor
  • Muffin Pan
  • Paper liners
  • Mixing bowl

Method
 

  1. Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.
  2. In a blender or food processor, combine mashed bananas, eggs, peanut butter, honey, and vanilla extract. Blend until smooth.
  3. Add oats, baking powder, baking soda, cinnamon, and salt. Blend again until just combined to keep the muffins light and fluffy.
  4. Stir in any optional add-ins like chocolate chips, chopped nuts, or shredded coconut.
  5. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
  6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Tops should be golden and slightly firm.
  7. Cool for 10 minutes before serving. Enjoy your warm, fluffy gluten free peanut butter banana muffins!

Notes

Use overripe bananas for extra sweetness. Store in an airtight container for 3 days, or freeze up to 2 months. Reheat for 20 seconds to revive that just-baked softness.