Want a nutritious snack recipe to meal prep for the week? Try these peanut butter banana mini muffins! They’re made with whole grains and have less added sugar than most recipes – plus they taste amazing. Perfect for fueling active folks (or for the kiddos as after school snacks)!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Bananas – Use bananas that have ample brown spots. They’ll be softer, easier to mash, and taste a bit sweeter in the recipe.
- Oat flour – Oat flour is a whole grain made from finely ground oats. Oat flour has a good amount of fiber in it, making it a nice nutritious choice for baking.
- Peanut butter – Use natural peanut butter for this recipe – one that’s only ingredients are peanuts and salt. This is drippier and works better in the recipe. I love Teddies or Smucker’s Natural peanut butters.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mashing your bananas in a large bowl. You can mash ‘em with a potato masher or the back of a fork. Add the peanut butter, milk, eggs, maple syrup, and vanilla. Stir or whisk until well incorporated.
In another bowl, mix together the oat flour, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until just combined. Then fold in the chocolate chips.
Pour the batter into a greased mini muffin tin, and pop that in the oven at 350 degrees for about 10 to 15 minutes. Easy peasy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes! Use the same temperature, but bake for about 20 minutes instead of the shorter time frame.
In addition to chocolate chips, other muffin mix-ins include chopped nuts, dried fruit, or shredded coconut. Don’t add too many mix-ins or the muffins may not rise properly. Stick to the total amount called for in the recipe, regardless of what you choose to use.
Store these in an airtight container or ziptop bag at room temperature for up to 3 days. If you plan to store them longer, freeze them for best results.
Yes. Freeze in a zip top bag or airtight container. Use within 2 months for the best quality.
Why You’ll Love These Muffins
As a dietitian, here’s why I’m a fan of these mini muffins – and why I think you will be too!
- Perfectly portioned
- Easy for a grab-and-go snack
- Great for meal prep
- 3.5 grams of protein
- Low in added sugar (just 2 grams added sugar each!)
- 1.5 grams of fiber
- Tastes amazing!
More Healthy Muffin Recipes
If you’re looking for more delicious and nutritious muffin recipes, be sure to give one of these a try:
- Chocolate protein muffins
- Healthy morning glory muffins
- Ginger banana muffins
- Lower sugar apple muffins
- Pumpkin banana muffins
- Banana protein muffins
- Apple cheddar muffins
I hope you enjoy these muffins! If you get a chance to try them, feel free to leave a recipe rating or comment below.
Peanut Butter Banana Mini Muffins
Ingredients
- 3 medium ripe bananas, mashed
- ¾ cup natural peanut butter
- ¼ cup 1% milk (or any milk or milk alternative)
- ¼ cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a mini muffin tin.
- In a large mixing bowl, combine the mashed banana, peanut butter, milk, maple syrup, eggs, and vanilla extract. Stir until well combined.
- In a separate bowl, mix together the oat flour, baking powder, cinnamon, and salt. Add the dry ingredients to the other bowl of wet ingredients. Stir until just combined. Fold in the chocolate chips.
- Portion the batter into the mini muffin tin. Bake at 350 degrees F for 10-15 minutes, or until a toothpick pulls out clean from the center of a muffin.
- Let cool for 5 minutes in the muffin tin, then remove to a cooling rack to finish. Enjoy!
Notes
Nutrition
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