Peanut Butter Banana Bread Muffins (Gluten Free)

Moist and full of banana flavor, these peanut butter banana muffins are sure to please a crowd! Made with healthy, but tasty ingredients, you’ll never guess that these are good for you. These muffins make the perfect breakfast side or snack.

My dilemma today: 3 overly ripe bananas that needed to be used. Normally, I freeze my overly ripe bananas, but today I decided I wanted to make something out of them.  After spending some time dreaming about what to make, I settled on muffins.

The question then was, what kind?

Again, I sat there thinking and decided to whip up a batch of peanut butter banana bread muffins. I was a little nervous if these would turn out, since this recipe was a total experiment, but I was pleasantly surprised when I took them out of the oven.

Thanks to coconut oil and peanut butter, these muffins are super moist, exactly the way a muffin should be. (In my humble opinion.)

Peanut Butter Banana Bread Muffins

3 Large bananas

1/4 Dates

1/4 c. Melted coconut oil 

1/8 c. Peanut butter (or almond butter)

1 Large egg

1 1/2 c. Oat four* 

1 Tsp. Cinnamon 

1 Tsp. Baking Soda

2 Tsp. Baking powder 

1 scoop Whey protein 

1/3 c. Whole oats 


Blend first five ingredients in blender until combined. In a separate bowl, mix together dry ingredients. Pour wet ingredients into dry and mix until just combined. (Don’t over mix, you want fluffy muffins, not dense!) Scoop 1/3 c. of batter into greased muffin tin. Bake at 350 for 12 minutes or until tops of muffins are golden brown. 

Serve warm or cool and store in airtight container. 


I normally make my own oat flour. Just place oats in blender and blender until the consistency of the oats looks like flour. For this recipe, I used a heaping 1 1/2 c. whole oats to make 1 1/2 c. oat flour. 




Questions of the Day

1. What is your favorite way to enjoy carbs? (Mine: sweet potatoes!)

2. Favorite breakfast food?

3. Name three things you have planned today!