Peanut Butter Maple Banana Muffins

These Peanut Butter Banana Muffins, from our September 2014 meal plan, can be made ahead and frozen for a fantastic breakfast treat anytime.

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Prep Time
15 min
Cook Time
25 min
40 min


  • 2 cups oat flour
  • 1 tsp baking powder
  • 1⁄2 tsp baking soda
  • 1⁄4 tsp coarse sea salt, optional
  • 2 large eggs, divided
  • 2 tsp safflower oil
  • 1⁄2 cup plus 2 tbsp Greek yogurt, divided
  • 1⁄4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 3 bananas, divided
  • 2 tbsp natural unsalted crunchy peanut butter


  1. Preheat oven to 350°F.
  2. Prepare batter: In a large bowl, mix flour, baking powder, baking soda and salt (if using). In a small bowl, whisk 1 egg with oil; stir in 1⁄2 cup yogurt, maple syrup and vanilla. Add egg mixture to flour mixture and stir until just combined. Mash 2 1⁄2 bananas and fold into mixture until just combined and no white streaks remain; mixture should still be lumpy.
  3. Meanwhile, prepare filling: In a small bowl, mash remaining 1⁄2 banana; stir in remaining 1 egg, 2 tbsp yogurt and peanut butter until well combined.
  4. Line 14 muffin cups with paper liners and fill one-third of each liner with batter. Dollop 1 tsp filling into each, then divide remaining batter among liners. Bake for 18 to 25 minutes, until a toothpick comes out clean when inserted in center. Let cool in tin for 5 minutes, then remove muffins from tin and let cool on wire racks.

TIP: Muffins are good for about 4 days so freeze any you won’t use within that period. If following our Two-Week Meal Plan, freeze at least 2 muffins and thaw for use when called for.

Nutrition Information

  • Serving Size 1 peanut butter banana muffin
  • Calories 146
  • Carbohydrate Content 20 g
  • Cholesterol Content 28 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 4 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 98 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 1 g
  • Polyunsaturated Fat Content 2 g