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gluten free peanut butter banana muffins

Gluten Free Peanut Butter Banana Muffins

  • Author: Regan Jones, RD
  • Total Time: 30 min
  • Yield: 6 muffins
  • Diet: Gluten Free


These gluten-free banana muffins are made with simple ingredients and feature both powdered peanut butter and smooth peanut butter for an awesome flavor combo. Try them! They’ll quickly become a personal favorite!


  • Cooking spray
  • 1/4 cup oat flour*
  • 1/4 cup powdered peanut butter (I used PB2)
  • 1 tablespoon ground flax seed
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil or melted coconut oil
  • 2 tablespoons creamy peanut butter
  • 1/4 cup applesauce
  • 1/4 cup sugar
  • 1 mashed overripe banana
  • 1 large egg, at room temperature
  • 1/4 cup milk or almond milk


  1. Preheat oven to 350 degrees F. Coat cups of a muffin pan with cooking spray or line with liners.
  2. Whisk together oat flour, powdered peanut butter, salt, and baking powder in a large bowl.
  3. In a separate bowl, stir together oil, peanut butter, applesauce, sugar, mashed banana, egg and milk until well blended. Pour wet ingredients into dry ingredients, and stir just until blended. Divide muffin batter evenly among prepared muffin cups in muffin tin.
  4. Bake until wooden pick inserted into center of muffin comes out clean, 20 to 25 minutes. Let cool in pan at least 5 minutes. Store leftovers in refrigerator in an airtight container or in a freezer-safe bag.


*To make your own oat flour, simply process old-fashioned oats in a food processor, blender or coffee grinder until flour consistency.

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 185
  • Sugar: 14 g
  • Sodium: 225 mg
  • Fat: 10 g
  • Carbohydrates: 21 g
  • Fiber: 2 g
  • Protein: 5 g

Keywords: Gluten Free Peanut Butter Banana Muffins