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Healthy Peanut Butter Banana Muffins (gluten free & dairy free)

These healthy peanut butter banana muffins are gluten-free and dairy-free, making them a perfect guilt-free treat. They're easy to make and packed with flavor!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups gluten-free oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup mashed ripe banana about 1 large
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup or honey
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free milk almond, soy, or oat
  • 1 large egg or flax egg 1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes
Optional
  • 1/2 cup dairy-free chocolate chips

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the oat flour, baking soda, baking powder, and salt.
  3. In a separate bowl, mash the banana. Add the peanut butter, maple syrup, applesauce, vanilla extract, dairy-free milk, and egg (or flax egg). Mix well until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. If using, fold in the dairy-free chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use very ripe bananas. Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.