The Best Gluten Free Peanut Butter Banana Muffins

Peanut butter banana muffins are made with almond flour and tapioca flour making them gluten free. These tasty muffins are so easy to make! They only require simple ingredients and about 25 minutes of baking time.

Peanut butter banana muffins

If you’re a muffin lover, definitely give this recipe a try. These muffins are the best to take on the go, they pack well in lunch boxes, and make the best snack! They require 11 simple and wholesome ingredients that you probably already have on hand.

Also, let’s talk about the peanut butter banana combo. Peanut butter and banana is a great duo and these muffins work so well with these two flavors! While the peanut butter flavor is subtle, it helps add structure and texture to these muffins. If you aren’t a huge peanut butter fan you can use any creamy nut butter of your choice. Creamy almond butter or cashew butter both work well in this recipe. I hope you love these muffins as much as I do! Keep reading to find the ingredients you’ll need to whip up these muffins.

Ingredients needed for peanut butter banana muffins

These muffins are made with simple and wholesome ingredients. Here are the ingredients we are working.

• Almond flour and tapioca flour are the two main flours. Both of these flours are wholesome and naturally gluten free.
• Cinnamon adds extra flavor. It also pairs nicely with the banana and peanut butter.
• Baking powder and baking soda both help to puff up these muffins.
• Eggs act as a binding agent and help hold all the ingredients together.
• Banana! Banana is key in these muffins. It is best to use brown and spotty bananas as they have more flavor and added sweetness.
• Peanut butter adds texture and peanut butter flavor. Make sure to use natural and smooth creamy peanut butter.
• Pure maple syrup adds an all natural sweetness
• Oil helps to add structure, texture and moisture
• Vanilla extract adds enhanced flavor.
• Just a splash of lemon juice to react with the baking soda.

Why you’ll love peanut butter banana muffins

Here are a few reasons why you’ll love these gluten free banana muffins.

• They are gluten free and grain free.

• You can use up your over ripe spotty bananas.

• They make the best grab and go breakfast or afternoon snack.

• These muffins are freezer friendly.

• They are naturally sweetened with the banana and pure maple syrup.

Making the gluten free banana muffins

So what makes these peanut butter muffins healthy? This recipe is made with two gluten free flours that are wholesome and nutritious. Here are the two flours we are working with.

Firstly you’ll need blanched almond flour: I love using almond flour in baked goods. It is only made with one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium! 

Secondly you’ll need tapioca flour: I love incorporating tapioca flour into my recipes. It is a great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these muffins, it adds a thick and chewy texture and it also helps bind everything together.

How to make

Here’s how to make these muffins. Just follow the 5 simple steps below!

STEP 1

• Firstly, preheat your oven to 350 degrees. Grease a muffin tin with cooking spray or line it with muffin liners.

STEP 2

• In a medium bowl add all your dry ingredients: almond flour, tapioca flour, cinnamon, baking powder, baking soda and salt. Mix and set aside.

STEP 3

• In a large bowl whisk together all your wet ingredients: eggs, mashed banana, peanut butter, maple syrup, oil, vanilla extract and lemon juice. Whisk until smooth and combined.

STEP 4

• Now, pour the dry flour mixture into the wet ingredients. Fold until combined.

STEP 5

• Fill up 12 muffin tins with batter and bake for 23-25 minutes. Let the muffins cool for about 5-10 minutes before removing them from the pan. Enjoy!

Additional mix ins to add

Though these peanut butter banana muffins are good on their own, feel free to mix in other add ins! Below are some add ins you’ll love.

• First (and my favorite mix in) are chocolate chips! Peanut butter and chocolate is the best combo so you can’t go wrong with mixing in 1/2 cup of chocolate chips.

• Secondly, walnuts! Walnuts add the perfect crunch and nutty flavor.

• Thirdly, Raisins will add a perfect amount of natural sweetness.

• Next, you can add an additional teaspoon cinnamon for added flavor and spice.

• Finally, you can add 1/2 tsp ground ginger if you like a kick of spice and flavor.

Variations

Peanut butter or any creamy nut butter. While this recipe calls for peanut butter, feel free to use almond butter, cashew butter or sun butter. Just make sure it’s smooth and creamy. Crunchy nut butters will alter the texture.

Maple syrup or honey! Maple syrup adds an all natural sweetness but feel free to use honey instead.

How to store

Store these muffins in an airtight container in the fridge for a week.

Also you can store them in the freezer! Make sure to store them in a freezer friendly container. They will last for about 3 months in the freezer. To reheat these muffins, simply let them thaw at room temperature. Or defrost them in the microwave for a minute or two.

Other muffin recipes you’ll love by Brae’s Bites

In addition to these peanut butter muffins, definitely try some of my other muffin recipes below!

• Oat Flour Cinnamon Crumble Muffins
• Paleo Chocolate Muffins
• Spinach Banana Muffins
• Jumbo Chocolate Chip Muffins

If you do give these peanut butter muffins a try, please let me know! Please leave a comment with a star rating below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!