If you love a good banana bread moment but want something quick, cute, and toddler-approved, you need to make these Baked Banana Peanut Butter Donuts! Literally will be the easiest breakfast you make.
They’re soft, fluffy, and naturally sweetened with banana (no refined sugar needed!). Plus, they’re made with oat flour and peanut butter for a boost of fiber, healthy fats, and staying power. The perfect balanced snack or breakfast for little ones and parents.
These can easily be made as mini muffins or donuts, depending on what pan you have on hand. Either way, they’re a fun and nutrient-dense way to include peanut butter for early allergen exposure or everyday snacking!
Why You & Your Little Ones Will Love These Peanut Butter Banana Donuts
- egg-free and dairy-free option — perfect for allergy-friendly families
- naturally sweetened with ripe bananas (no added sugar needed for littles)
- made with oat flour — soft, wholesome, and great source of fiber
- one bowl recipe — minimal mess and cleanup
- toddler and baby approved — safe, soft texture for all ages
These were inspired by my peanut butter banana chickpea muffins, but I wanted to make a version that was still a nutrient-packed option without having to use chickpeas!
Jump to:
- Why You & Your Little Ones Will Love These Peanut Butter Banana Donuts
- Ingredients You'll Need
- How To Make Your Baked Peanut Butter Banana Donuts
- Hint For Fluffy Banana Donuts
- Substitutions
- Variations
- How To Serve Banana Donuts To Toddlers
- Equipment
- Storing Your Baked Peanut Butter Banana Donuts
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Fluffy Baked Banana Peanut Butter Donuts (Egg-Free & Toddler-Friendly)
Ingredients You'll Need
Here's what you'll need to make these baked peanut butter banana donuts:
- ripe bananas – add natural sweetness, potassium, and moisture (no sugar needed)
- peanut butter – adds protein, healthy fats, and supports early allergen introduction
- vanilla extract – enhances flavor and gives that warm, bakery smell
- oat flour – a whole-grain base that’s soft and nutrient-dense
- baking powder + baking soda – help these rise and stay fluffy
- cinnamon + salt – bring out the sweetness and balance the flavors
- milk (optional) – helps thin the batter slightly if it feels too thick
- maple syrup (optional) – a touch of sweetness for adults or older toddlers
See recipe card for quantities.
How To Make Your Baked Peanut Butter Banana Donuts
- Step 1: In a medium bowl, mash the bananas until smooth. Stir in peanut butter, maple syrup (if using), and vanilla until creamy.
- Step 2: Add oat flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined. If the batter feels thick, add 1–2 tablespoons of milk to loosen slightly.
- Step 3: Spoon or pipe the batter into a greased muffin or donut pan, filling about ¾ full. Bake at 350°F for 14–16 minutes for mini donuts or 18–20 minutes for muffins, until golden and springy to the touch.
- Step 4: Let them cool completely before removing from the pan. Top with a peanut butter yogurt drizzle, dust with cinnamon, or serve plain for an easy, nourishing snack.
Hint For Fluffy Banana Donuts
For extra soft and fluffy donuts, let the batter rest for 2-3 minutes before baking. This gives the oat flour time to absorb moisture, helping the donuts rise evenly and stay tender inside. And don’t overmix, just stir until everything’s combined! You can even blend if you don't like banana "chunks" in your muffins.
Substitutions
These baked peanut butter banana donuts are already dairy-free, egg-free, and gluten-free (if using GF oat flour)! Here are some substitutions you can try if needed:
- peanut butter: use any smooth nut or seed butter you like - almond butter, cashew butter, or sunflower seed butter all work
- oat flour: swap for whole wheat flour (use the same amount) or almond flour (use 1½ cups), texture may vary slightly, but all versions stay soft and tender
- bananas: if you’re short on ripe bananas, replace one with ¼ cup unsweetened applesauce or Greek yogurt for similar moisture
Variations
Feel free to change up these baked peanut butter banana donuts by adding different mix-ins to them!
- mini muffins: don’t have a donut pan? scoop the batter into a mini muffin tin and bake at 350°F for 13-15 minutes instead!
- chocolate chip banana donuts: stir in 2–3 tablespoons of mini chocolate chips before baking for a sweet twist
- peanut butter & jelly donuts: add a tiny spoonful of chia jam or mashed berries in the center before baking for a PB&J-style surprise
- banana bread spice: add a pinch of nutmeg or an extra ½ teaspoon cinnamon for cozy banana bread vibes
- pumpkin peanut butter donuts: swap one banana for ¼ cup pumpkin purée and add a dash of pumpkin pie spice, a fun fall twist full of extra vitamin A
- nut-free option: use sunflower seed butter instead of peanut butter
Check out my peanut butter banana chickpea muffins for another nutrient-packed snack or breakfast option!
peanut butter banana mini muffins
Turned the banana donuts into super easy mini banana muffins for another shape and option for meal prep! Just put the batter in a mini muffin tin and bake at 350°F for 14–16 minutes, or until toothpick comes out clean. Perfect for little hands!
How To Serve Banana Donuts To Toddlers
- drizzle with a yogurt + peanut butter “icing”
- dust with cinnamon and powdered sugar
- spread with a thin layer of creamy peanut butter in the middle for extra flavor (kinda like a bagel situation)
- cut into bite-size pieces for easy grabbing and dipping with a yogurt dip
Equipment
All you need to make these peanut butter banana donuts is a mixing bowl, a whisk or spatula, and a measuring set. A donut pan or mini muffin tin works perfectly (I love using silicone for easy release). You’ll also want a cooling rack so the donuts stay fluffy and don’t get soggy underneath as they cool. If you’re making donuts, a piping bag or even a zip-top bag with the corner snipped off makes filling the molds quick and mess-free.
Storing Your Baked Peanut Butter Banana Donuts
These baked banana peanut butter donuts keep really well, which makes them perfect for snack prep or easy mornings! Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
For longer storage, you can freeze them for up to 2 months, just let them cool completely first. I like to freeze them on a baking sheet, then transfer to a freezer bag so they don’t stick together. To reheat, pop one in the microwave for 10–15 seconds or warm it in a toaster oven until soft again.
Tiff's Dietitian Tip
These baked banana peanut butter donuts are a great way to include peanut safely and regularly in your little one’s diet. Early and consistent exposure to common allergens like peanut can actually help reduce the risk of developing food allergies later on.
Each donut contains a small amount of peanut butter, making them perfect for building tolerance while offering balanced nutrition! Carbs from oats, healthy fats from peanut butter, and natural sweetness from banana. Pair with fruit or milk for an easy, well-rounded snack that supports both growth and confidence with food.
FAQ
Yes! You can easily make these donuts nut-free by swapping the peanut butter for sunflower seed butter or soy nut butter. The texture will be just as soft, and they’ll still be full of healthy fats and flavor.
Absolutely. These are great for babies once they’re ready for solids! Just skip the optional maple syrup and make sure your peanut butter is unsalted and unsweetened. The texture is soft and easy for early eaters to handle.
Yes! Oat flour keeps them light and wholesome, but you can substitute with 1 cup whole wheat flour or 1½ cups almond flour. Keep in mind that almond flour will make them a bit moister and more tender.
Yes! This recipe works perfectly for mini or full-sized muffins, just adjust the bake time to about 12-15 minutes for mini muffins or 18–20 minutes for regular muffins.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these baked peanut butter banana donuts:
Fluffy Baked Banana Peanut Butter Donuts (Egg-Free & Toddler-Friendly)
Ingredients
- 3 medium ripe bananas mashed (about 1 cup)
- ⅓ cup natural creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup oat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon measure with your heart or omit
- pinch of salt
- 1-2 tablespoon milk optional, if batter feels thick
Instructions
- In a medium bowl, mash the bananas until smooth. Stir in peanut butter and vanilla until creamy.
- Add oat flour, baking powder, baking soda, cinnamon, and salt. Mix until just combined. If the batter feels thick, add 1-2 tablespoons of milk to loosen slightly.
- Spoon or pipe the batter into a greased muffin or donut pan, filling about ¾ full. Bake at 350°F for 14-16 minutes for mini donuts, 20-25 minutes for regular donuts or muffins, or 14-16 minutes for mini muffins.
- Let cool completely before removing from the pan. Add a peanut butter yogurt drizzle or serve plain for an easy, nourishing snack.
Anna says
I just made these donuts and can’t wait to share them with my son! They are fluffy and soft and super easy to make.
toddlerdietitiantiff says
Yayyy, so glad they turned out great!! Isn't it wild how fluffy the donuts get?!