These crazy easy Peanut Butter Banana Muffins are the perfect back-to-school snack! Healthy enough for a quick morning breakfast, or add the glaze and make it a fun after-school treat! For the same delicious flavor combination, try my Banana Peanut Butter Chip Cookies, too.
![You would never know there is no sugar added to these DELICIOUS Peanut Butter Banana Muffins! #backtoschool #snacks #easymuffins #iambaker Peanut Butter Banana Muffins](https://iambaker.net/wp-content/uploads/2018/08/muffins-aldi-blog.jpg)
Ingredients
This recipe has a few basic ingredients so it is important to make sure you are using excellent quality! I found organic peanut butter, bananas, and old-fashioned oats at the store and knew I could make something amazing. And these muffins do not disappoint! The best part about these muffins is that there is a ton of flavor but NO added sugar!! So perfect for breakfast. If you happen to want to add a bit of decadence, I added an almond milk glaze to the muffin and it definitely adds an extra sweet kick!
![You would never know there is no sugar added to these DELICIOUS Peanut Butter Banana Muffins! #backtoschool #snacks #easymuffins #iambaker How to Make Peanut Butter Banana Muffins](https://iambaker.net/wp-content/uploads/2018/08/pb-muffins-ingredients.jpg)
How to Store Peanut Butter Banana Muffins
- Room Temperature: Because they are best enjoyed at room temperature, this is usually the recommended way to storing. I use a larger sealable plastic bag or an airtight container to store the muffins in a single layer. Some folks recommend adding a piece of paper towel to the bottom so that it will soak up any condensation. If your muffins are properly cooled before storing, this may not be necessary. However, if I am using an airtight container, I will often add a piece of bread to the container, torn in half, and fit in between the muffins. The bread will soak up moisture as well. Best enjoyed within 2-3 days.
- Refrigerator: (Refrigeration, in general, dries out baked goods faster so a typical muffin recipe shouldn’t be refrigerated.) Place in a sealable plastic bag or airtight container and then place into the refrigerator. They should keep for up to 5 days. To reheat, remove from refrigerator and pop into the microwave for 10 seconds or just allow muffin to come to room temperature naturally, about 15 minutes.
![You would never know there is no sugar added to these DELICIOUS Peanut Butter Banana Muffins! #backtoschool #snacks #easymuffins #iambaker Healthy Peanut Butter Banana Muffins](https://iambaker.net/wp-content/uploads/2018/08/pb-muffinas-aldi.jpg)
Can I Freeze These Muffins?
Yes! Place cooled muffins into a freezer-safe sealable plastic bag or a freezer-safe airtight container and pack as closely as possible without crushing. Remove as much air as possible. Label with date and recipe name.
![You would never know there is no sugar added to these DELICIOUS Peanut Butter Banana Muffins! #backtoschool #snacks #easymuffins #iambaker Peanut Butter Banana Muffins Recipe](https://iambaker.net/wp-content/uploads/2018/08/pbmuffin-aldi-blog.jpg)
How to Reheat Frozen Muffins
Remove the muffin from the freezer and allow it to come to room temperature overnight in the refrigerator or on the counter for a couple of hours.
![muffins-aldi-blog](https://iambaker.net/wp-content/uploads/2018/08/muffins-aldi-blog-400x400.jpg)
Peanut Butter Banana Muffins
Ingredients
Peanut Butter Banana Muffin
- 1 cup (125 g) all-purpose flour
- 1 cup (80 g) rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch kosher salt, to taste
- 2 medium bananas
- ½ cup (120 g) organic peanut butter
- ¼ cup (85 g) honey
- ½ cup (140 g) plain Greek yogurt
- ¼ cup organic vanilla unsweetened almond milk
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Glaze
- 1 cup (125 g) confectioners' sugar
- 1-3 tablespoons organic vanilla unsweetened almond milk
Instructions
Peanut Butter Banana Muffin
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
- In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Evenly pour the mixture into the prepared muffin liners.
- Bake for 14-18 minutes. If you gently touch the top of the muffin it should spring back when done.
Glaze
- Combine the confectioner’s sugar and almond milk in a small bowl. Whisk until smooth and creamy.
- When muffins are cool, top muffins with almond milk glaze.
Video
Did you make this recipe?
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I used super chunky peanut butter which gave it some crunch. Love the recipe … thanks
This was a quick and easy recipe! Wish I could show you a picture! Thank you
Can you substitute something else for the almond milk? Not a fan.