Peanut Butter Filled Banana Muffins


Snacks, snacks, snacks, snacking, snacks. Our favourite past time! Just joking, kind of. This recipe was created to fill our sweet snack void and we'll be honest, it turned out pretty well! You can't really go wrong with peanut butter and banana, though! We used Mayver's new high protein peanut butter for this recipe and it added the perfect amount of salt to offset the sweetness. Salty, sweet, chewy chocolate banana muffins.. If they weren't peanut butter filled, that would have definitely been the recipe name.

These muffins are made with a mix of oat flour and gluten free flour - we like nut flours are they tend to provide more moisture. We also don't often bake with oat flour, as it can be quite drying in certain mixes; but the mashed bananas and extra peanut butter in the middle of these muffins solved that problem for us!

They are delicious when warm, straight out of the oven OR just as good warmed up the second time - bonus!

Yield: 12 muffins
Time: 15 minutes + baking

To make these babies, you will need:

  • 1/4 cup Mayver's Protein peanut butter + extra for filling
  • 1 cup mashed bananas, equates to about 2 large bananas**
  • 1 egg
  • 1/4 cup olive or melted coconut oil (both work well!)
  • 1/4 cup coconut sugar or rice malt syrup 
  • Pinch of cinnamon
  • 1 cup oat flour
  • 3/4 cup gluten free flour
  • 1 teaspoon baking powder
  • Choc chunks (as many as you'd like - optional)
  1. Preheat oven to 170 C and line a muffin tray with muffin liners/
  2. Add your bananas to a bowl, mash until chunky, then add the peanut butter and olive oil. Mix until nice and combined. Once this has started mixing together, add the egg and mix again until silky smooth. 
  3. Add the coconut sugar, oat flour (simply blend oats until flour consistency), gluten free flour, cinnamon and baking powder. Mix until nice and combined. The mixture will be sticky, this is fine! Fold through choc chunks, plus extra banana if you prefer your muffins chunky**
  4. Using a spoon, fill the muffin liner 1/3 full and then add a blob of peanut butter to the middle. (In hindsight, next time we'll try mixing the PB with some rice malt syrup and using that instead of 100% peanut butter. NOT that the plain peanut butter wasn't good, but we think rice malt would add a lovely sweetness and smoother filling!) Continue until tray is done. 
  5. Next, cover with remaining batter and finish off with extra chocolate if desired. 
  6. Pop into the oven and bake for 15-20 minutes, allow to cool in tin, then simply slice open and enjoy!

Recipe Notes

** This recipe also works with frozen bananas if you happen to have them on hand!! You can also add in frozen banana chunks to the batter prior to baking.

Also - walnuts or other chopped nuts can be used in place of the chocolate in this recipe. 

Baking times will vary if using frozen banana, bake until nice and golden on top, ours took 25 minutes.

Banana muffins