Peanut Butter Banana Muffins

These Peanut Butter Banana Muffins are soft, tasty, and super easy to make — the perfect treat for toddlers. These are made with simple ingredients like bananas and peanut butter, so they’re both healthy and yummy. You can make them gluten-free, vegan, or flour-free, making them perfect for any dietary need.

Whether you’re looking for a quick breakfast or a snack, these muffins are packed with energy and natural sweetness. Plus, they can be made with just 3 ingredients or even 4 if you want to add a little extra touch. These muffins are also great for babies and toddlers, as they’re soft and easy to chew.

Why You’ll Love These Muffins:

Peanut Butter Banana Muffins are a delicious and healthy snack that’s perfect for toddlers and busy parents alike. Packed with natural ingredients, they’re easy to make and fun to eat.

• Made with simple, wholesome ingredients like bananas and peanut butter
• Perfect for babies and toddlers with their soft, easy-to-chew texture
• Naturally sweet with no added sugar
• Can be made gluten-free, vegan, or flour-free
• Great for busy parents—freeze them for later use
• A quick, nutritious snack or breakfast option

What You Need To Make This Recipe:

• 2 large ripe bananas 
• 1/2 cup peanut butter 
• 1 large egg (for binding — skip or swap for a flax egg if vegan)
• 1/4 cup maple syrup or honey (optional for extra sweetness)
• 1/2 teaspoon vanilla extract
• ½ cup whole wheat flour or ½ cup all-purpose flour ( instead 1/2 cup rolled oats for gluten free option )
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon (optional for warm flavor)
• A pinch of salt

How to Make Peanut Butter Banana Muffins

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mash the ripe bananas in a big mixing bowl using a fork until smooth.
3. Add peanut butter, egg, maple syrup (or honey), and vanilla extract to the mashed ripe bananas. Stir well until everything is mixed and creamy.

1. In a separate small bowl, mix ½ cup whole wheat flour or ½ cup all-purpose flour, baking powder, cinnamon, and a pinch of salt. Instead of flour you can use  1/2 cup rolled oats (For no flour and gluten free option)
2. Slowly add the dry mix to the wet banana mixture. Stir gently until combined. 
3. Spoon the batter into your line muffin cups, filling each about 3/4 full.
4. Bake for 13-16 minutes, or until a toothpick poked in the middle comes out clean.
5. Let them cool for a few minutes in the pan, then move to a wire rack to cool completely.
6. Serve and enjoy.Perfect warm or at room temp for little hands.

 How To Store Peanut Butter Banana Muffins

Once your muffins are baked and cooled, you’ll want to keep them fresh and tasty for as long as possible. Good news — these muffins store really well and are perfect for busy mornings or snack time.

• On the counter: Keep in an airtight container for up to 2 days.
• In the fridge: Store in a sealed container for up to 5 days. Warm them slightly before serving for best taste.
• In the freezer: Freeze in a zip-top bag or freezer-safe container for up to 2 months.
• To reheat: Pop a muffin in the microwave for 10-15 seconds or let it thaw naturally at room temp.
  

Great for quick toddler snacks or on-the-go breakfasts. YOU get more healthy muffin recipes In muffin Section.

Best Tips For Success

Want perfect, soft, and tasty muffins every time? Follow these simple tips:

• Use very ripe bananas. The spottier, the sweeter!
• Don’t overmix the batter. Stir until just combined to keep muffins soft and fluffy.
• Use smooth peanut butter for easy mixing, or crunchy for extra texture.
• Add a sprinkle of mini chocolate chips or raisins if your toddler loves a little surprise inside.
• Check with a toothpick. If it comes out clean, your muffins are ready.
• Swap white sugar with brown sugar for a richer flavor
• Let them cool before serving. This helps the texture set and makes them easier for little hands to hold.

Explore recipes like Pancake Muffins, Raspberry Muffins Recipe, and muffin with hidden veggies like Spinach Muffins Recipe, Pumpkin Muffins Recipe to keep snack time exciting and nutritious.

Peanut Butter Banana Muffins Variations

The best thing about these muffins? You can switch them up to fit your little one’s needs or what you’ve got in the kitchen. Here are some easy, healthy ways to make them your own:

3 Ingredient Banana Peanut Butter Muff

These 3 Ingredient Banana Peanut Butter Muffins are soft, sweet, and so easy. You only need a banana, peanut butter, and one egg. That’s it! Mix, bake, and eat. Perfect for snack time.

Ingredients:

• 2 ripe mashed bananas 
• 1/2 cup peanut butter
• 1 large egg
  

Instructions:
  

1. Preheat the oven to 350°F (175°C).
2. Mash bananas in a bowl.
3. Add peanut butter and egg. Mix well.
4. Scoop batter into line muffin cups (about 3/4 full).
5. Bake for 12-15 minutes.
6. Cool, serve, and enjoy

4 Ingredient Banana Peanut Butter Muffins

Let’s bake something fun and tasty! These muffins are soft, sweebananat, and only need 4 simple things. Perfect for little hands and hungry tummies.

Ingredients:

• 2 ripe mashed bananas
• 1/2 cup peanut butter
• 1 large egg
• 1/2 cup oats
  

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Mash bananas in a bowl.
3. Add peanut butter, egg, and oats. Mix well.
4. Scoop into muffin cups (fill 3/4 full).
5. Bake for 13-16 minutes.
6. Let cool and enjoy.

Peanut Butter Banana Muffins Baby:

Leave out honey and any extra sweeteners for babies under 1. Keep it super soft with just banana, peanut butter, egg, and a tiny bit of oats.

Peanut Butter Banana Muffins No Flour:

Swap flour for rolled oats or oat flour. It makes the muffins light, gluten-free, and perfect for sensitive tummies.

Peanut Butter Banana Muffins Vegan:

Skip the egg and use a flax egg (1 tbsp ground flax + 3 tbsp water) or unsweetened applesauce. Still fluffy, still yummy.

Peanut Butter Banana Muffins Gluten Free:

Use certified gluten-free oats or oat flour. No wheat, no problem — same great taste.

Frequently asked Question

Using Whole Wheat Flour Instead of All-Purpose

Yes — you can swap whole wheat flour for all-purpose flour in these muffins. Whole wheat adds more fiber and nutrients, making them a little heartier. Just know the muffins might be a bit denser but still super yummy for little tummies.

How to Mash Bananas

It’s easy! Peel your ripe bananas, pop them in a bowl, and smash them with a fork. Keep mashing until it’s smooth with just a few little lumps. The riper the banana, the sweeter and softer it gets — perfect for muffins!

Are These Peanut Butter Banana Muffins Healthy?

Yes — especially when you skip refined sugar and use natural peanut butter and ripe bananas for sweetness. You can make them even healthier with whole wheat flour, a splash of maple syrup, and no butter. They’re great for toddlers and grown-ups alike!

Peanut Butter Banana Muffins

Recipe by Ava Rose

“These peanut butter banana muffins are soft, sweet, and ready in 25 minutes. Great for toddlers—full of protein and naturally sweet flavor.

Course: Breakfast, Muffins, SnacksCuisine: Amrican

5.0 from 1 vote

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Servings

11

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Total time

25

minutes

Ingredients

• 2 large ripe bananas

• 1/2 cup peanut butter

• 1 large egg (for binding — skip or swap for a flax egg if vegan)

• 1/4 cup maple syrup or honey (optional for extra sweetness)

• 1/2 teaspoon vanilla extract

• ½ cup whole wheat flour or ½ cup all-purpose flour ( instead 1/2 cup rolled oats for gluten free option )

• 1/2 teaspoon baking powder

• 1/4 teaspoon cinnamon (optional for warm flavor)

• A pinch of salt

Directions

• In a separate small bowl, mix ½ cup whole wheat flour or ½ cup all-purpose flour, baking powder, cinnamon, and a pinch of salt. Instead of flour you can use  1/2 cup rolled oats (For no flour and gluten free option)
• Slowly add the dry mix to the wet banana mixture. Stir gently until combined. 
• Spoon the batter into your line muffin cups, filling each about 3/4 full.
• Bake for 13-16 minutes, or until a toothpick poked in the middle comes out clean.
• Let them cool for a few minutes in the pan, then move to a wire rack to cool completely.
• Serve and enjoy.Perfect warm or at room temp for little hands.

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