Peanut Butter Banana Muffins (vegan, gluten free, oil free, naturally sweetened)

Updated: Sep 10, 2021

Easy-to-make, sweet, and healthy peanut butter banana muffins

These easy-to-make muffins are some of my favorites not only because of the amazing flavor combination (peanut butter & banana), but also because they're a great option for a healthier snack when you're looking for something a bit more sweet!

When we think of getting healthy, a lot of people typically believe that this means no more baked goods or sweets. As someone who loves baked goods, but also wants to live a healthy life, I have a bit of a different perspective. I believe that like with all things in life, balance is incredibly important. It can be really hard to start a healthy journey if you think you won't be able to enjoy some of your favorite foods anymore, and it can also be really discouraging! Thankfully, that's where balance can come in. Rather than completely eliminating baked goods or sweets, I recommend finding healthier alternatives that still taste amazing, but are made with much more nourishing ingredients, and this is what this recipe does!

With only 8 ingredients and 8-steps to complete, this recipe is perfect to add a little sweetness and balance to your day:


Flaxseed egg:

2 tablespoons ground flaxseeds

6 tablespoons water


1 cup oat flour (gluten free)

1/2 cup coconut sugar

1 tsp baking soda


3 ripe bananas (mashed)

1/2 cup creamy peanut butter (look for one with no added oils or sugars)


1/4 cup mini vegan chocolate chips


  1. Preheat oven to 375° Fahrenheit

  2. Start preparing the flaxseed egg by combining the ground flaxseed and water in a large bowl. Let stand for about 4-6 minutes (or until it reaches a gel-like consistency)

  3. In a separate bowl, mash your bananas

  4. Once the flaxseed egg is ready, add your bananas, peanut butter, and coconut sugar to the bowl, and whisk together

  5. Gently fold in your oat flour, baking soda, and chocolate chips

  6. Pour the mixture into your non-stick muffin tins, leaving a little room at the top for the muffins to grow (the mixture makes approximately 12 small muffins)

  7. Bake for 20-24 minutes, or until a toothpick/knife comes out clean when placed in the center of a muffin

  8. Carefully transfer to a plate or cooling rack, and then serve and enjoy!

33 views0 comments