Healthy Treat

Are you looking for an easy, healthy treat that satisfies and is filled with nutritional goodness? Enter our all-natural, gluten-free Peanut Butter Banana Muffins–these mouthwatering goodies are sure to become a household favorite thanks to the scrumptious flavors, aromatic properties, and kid-friendly ingredients. We love that these muffins feature wholesome food items that provide solid nutrition boosters and leave you feeling good about what you’re eating. Plus, the kids are sure to love this easy-to-eat treat as an after-school snack, especially when paired with our decadent Chocolate Hazelnut Spread. You can also create a fun, relaxing weekend breakfast with our Baked Freekeh and Sunny Side Up Eggs recipe, and serve these muffins as a side dish.

Nutrient Booster: Skyr

This recipe features many key ingredients, but we love that Icelandic Provisions Skyr is added to provide a thick, creamy texture. Icelandic Provisions use authentic Heirloom Skyr Cultures that have been treasured and preserved in Iceland for hundreds of years, where their distinct flavor comes from. Icelandic Provisions is the only authentic Icelandic skyr in the U.S., and the flavors it provides to this recipe are simply fabulous. Along with having Skyr as an important nutrition booster, this recipe also includes peanut butter, which is a great way to add nutritional benefits. Just 2 tablespoons provide you with 8 grams of protein (1)! Peanuts can also provide antioxidants and may be associated with a lower risk for chronic degenerative diseases (2). So go ahead and try these muffins out–we hope you enjoy them as much as we do!

Peanut Butter Banana Muffins

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 15 servings


  • 4 medium over-ripe bananas, or 3-large
  • 2 tsp vanilla extract
  • 1 large egg, at room temperature, or flax egg (see note)
  • 1/3 cup almond milk, or milk of choice
  • 1/4 cup maple syrup
  • 1/2 cup plain Icelandic Provisions skyr
  • 1/2 cup peanut butter
  • 1 3/4 cup gluten-free flour blend, or white whole wheat flour (see note)
  • 1/3 cup ground flaxseed
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup coconut oil, grass-fed butter can also be used


  • muffin pan + liners


  1. Preheat oven to 375° F.

  2. In a medium mixing bowl, mash bananas with a fork and add vanilla extract, egg, milk, maple syrup, and Skyr. Mix together with a whisk, and stir in the peanut butter. Combine with a spatula until smooth and thick, and set aside.

  3. In a large bowl combine flour, flaxseed, baking powder, baking soda, cinnamon and salt using a clean whisk. When mixed completely, cut in coconut oil.

  4. With a clean spatula, fold in the wet banana-egg mixture into the dry flour mixture. Try not to over mix the muffin batter or your muffins will have a drier texture. Mix until no flour pockets remain. 

  5. Line a muffin tin with muffin liners. For uniform scoops, use an ice-cream scoop to spoon batter into prepared muffin cups. Bake for 15-16 minutes until a toothpick comes out clean. Let cool before serving.

Recipe Notes

Flax egg: 1 tablespoon ground flax + 3 tablespoons water mixed in a small bowl   and let sit for 15 minutes.

If using an all-purpose flour you can substitute half of it using white whole wheat flour.

These muffins are delicious served with peanut butter. 

Nutrient Analysis:
Serving size: 1 muffin Calories: 185 calories, Fat: 10 grams, Saturated fat: 4 grams, Carbohydrates: 23 grams, Sugar: 8.5 grams, Sodium: 140 milligrams, Fiber: 3 grams, Protein: 5 grams, Cholesterol: 15 milligrams

Disclosure:Triad to Wellness is a nutrition communications consultant for Icelandic Provisions. We were not compensated for this post.
1.  Institute of Medicine, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). 2005, National Academies Press: Washington, DC.
2. Health Benefits of Nuts: Potential Role of Antioxidants. British Journal of Nutrition.

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