Peanut Butter Maple Banana Muffins

Make these peanut butter banana muffins ahead of time and freeze for quick to-go snacks or breakfasts!

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Let’s be honest – it’s tough to pass up any muffin. They’re naked cupcakes for breakfast! What could be better? But you especially don’t want to miss out on these peanut butter maple banana muffins. Peanut butter? Great. Maple? Amazing. Banana? We’re here for it!

If you haven’t noticed, one of the top ingredients in these moist, banana and maple-filled peanut butter muffins is oat flour. Oat flour, compared to all-purpose flour, has higher protein, fiber, and antioxidants. It also gives baked goods a more crumbly texture.

The second ingredient you might have questions about is the Greek yogurt, which makes the muffin batter extra creamy and thick. When baked, the yogurt’s protein locks moisture into the batter, resulting in a rich, soft, peanut butter muffin.

Make these in batches and keep them in the freezer for when you’ll need them.

Servings
14
Prep Time
15 min
Cook Time
25 min
Duration
40 min

Ingredients

  • 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

Preparation

  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

Popular on Clean Eating