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Amazing Healthy Peanut Butter Banana Scones | THM E

These healthy, peanut butter banana gluten free scones with a salted caramel glaze are perfect for breakfast or a snack on the run, but are pretty enough to serve for brunch.

Hey there! Do you love baked goodies at breakfast time?

Me too!

One Saturday morning I came into my kitchen to find one lonely banana. You know the kind. The ones that look a little too ripe for the kids to ever consider eating. ?

At first, I considered making a half recipe of Bust-a-Myth Cake from the Trim Healthy Mama cookbook. But that felt like a lot of work. Plus, I kinda wanted something peanut buttery tasting!

So I took a risk, and started mixing ingredients together, and my Peanut Butter Banana Scones came to life.

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overhead view of three healthy peanut butter banana scones on a plate

They take less than 20 minutes to get in your belly!

The recipe only uses one banana, and serves 2, but you can easily double or triple it to make more.

overhead view of three healthy peanut butter banana scones on a plate

Why Make Healthy Peanut Butter Banana Scones

If you follow the Trim Healthy Mama way of eating like we do, these scones are an E meal.

The recipe makes four scones, and each serving has 20 net grams of carbs and 11 grams of protein.

These tasty scones are fantastic for breakfast, but they also make a great snack.

You could even have just half a serving for dessert after an E meal if your carbs were on the lower side.

three healthy peanut butter banana scones on a plate with bananas in the background

I love that you can pick them up and eat them: no forks required.

But with that salted caramel glaze, they look fancy enough to serve to company.

Ingredients in Healthy Peanut Butter Banana Scones

To make these tasty scones, you’ll need:

  • Rolled oats. Old fashioned is best, but you can use quick cook if that’s what you have on hand.
  • Oat fiber. NOT oat flour.
  • De-fatted peanut flour
  • THM Gentle Sweet
  • Vanilla extract
  • Banana extract (optional, but it really does boost the flavor!)
  • Aluminum-free baking powder
  • Mineral salt
  • Egg whites (fresh or from the carton)
  • Plain nonfat Greek yogurt (I use Fage)
  • Unsweetened almond milk

Oat Fiber

Have you ever tried oat fiber? It’s different from oat flour.

Oat flour is made by grinding/milling whole oats and is wonderful in THM-E recipes. It’s a slow-burning, healthy carb source.

Oat fiber is made by grinding up the non-digestible oat hull.

It’s essentially pure fiber.

It has no nutritional value aside from the fact that it’s pure fiber which can help to keep ya regular.

I used it in this Keto French Toast recipe and it gives it such a great texture.

When you use oat fiber, the carbs aren’t included in the net carb count.

It’s perfect to use in a low carb setting for THM S or keto recipes.

But it’s also great for THM E recipes to keep the net carbs within the 45 gram limit.

De-fatted Peanut Flour

Want all the flavor of peanut butter without all the fat?

Then de-fatted peanut flour is your new BFF!

You can add it to shakes and smoothies.

Mix it with some sweetener, salt and almond milk to make a low fat peanut butter.

Or use it in baked goods for great peanutty goodness!

overhead view of four healthy peanut butter banana scones on a baking sheet

Ways to Enjoy Your Low Fat Scones

If you need more protein with your E meals, these scones are delicious with a Creamy Salted Caramel Oolong Tea!

Or maybe a cup of Triple Zero Greek yogurt.

You could even just add a scoop of collagen to your coffee or tea.

Or scramble up some egg whites with nutritional yeast and adobo seasoning on the side.

overhead view of three healthy peanut butter banana scones on a plate

You can make these healthy scones ahead of time and store them in the refrigerator.

They’re good cold, but they’re best warm!

Simply reheat them in the microwave or toaster oven.

If you make them ahead, you may want to wait to add the glaze until just before serving them.

Tips for Making Healthy Peanut Butter Banana Scones

I’ve made these breakfast scones with both over and under-ripe bananas.

They come out great with either one!

You just need to work a little harder to completely mash the bananas if they’re still a little green.

If you have a pastry blender, they work great to mash bananas.

If your banana is on the larger side, you may need to add additional oats or oat fiber, a teaspoon at a time.

You don’t want the batter to be runny.

It should be thick, like a drop biscuit.

Keep in mind that this will increase the carb amount per serving.

When you make the glaze, if you have caramel extract on hand, you can substitute that for the vanilla extract for even more flavor.

Use a spoon to pour the glaze over the tops.

Be sure to drizzle it into all the nooks and crannies.

And just try not to lick the spoon clean… I dare you!

Be sure to leave a star rating and review after you make the recipe.

This helps other people to find and enjoy it too.

overhead view of three healthy peanut butter banana scones on a plate

Healthy Peanut Butter Banana Scones with Salted Caramel Glaze | THM E

Yield: 2
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

These healthy, peanut butter banana gluten free scones with a salted caramel glaze are perfect for breakfast or a snack on the run, but are pretty enough to serve for brunch.


Salted Caramel Glaze

  • 2 Tbsp plain nonfat Greek yogurt
  • 4 tsp gentle sweet, (Or equivalent sweetener)
  • up to 1 Tbsp unsweetened almond milk (amount may vary depending upon the brand of Greek yogurt)
  • 1 tsp caramel extract
  • 1 pinch mineral salt


  1. Preheat the oven to 350 degrees F. Line a small baking sheet with parchment paper.
  2. In a medium bowl, mash the banana until smooth. Stir in rolled oats, oat fiber, peanut flour, gentle sweet, vanilla, banana extract, baking powder, and egg whites. Mix until all ingredients are combined. The dough will be thick and sticky.
  3. Scoop 4 portions onto the parchment paper-lined baking sheet (each is approximately 1/4-cup).
  4. Bake for 12 minutes, until edges are lightly browned.
  5. While the scones are baking, prepare the glaze. Add 1 tsp of almond milk at a time and whisk together ingredients for the glaze until smooth and drizzling consistency.
  6. Spoon glaze over scones immediately after removing them from the oven, filling in all the little nooks and crannies. Serve warm.
  7. Refrigerate uneaten scones for up to one week. Warm them up for 15-30 seconds in the microwave. If making ahead, wait to glaze the scones until after reheating them for a prettier presentation.


Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. Nutrition data is calculated using WP Ultimate Recipe and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.

Nutrition Information
Yield 2 Serving Size 2 scones
Amount Per Serving Calories 154Total Fat 1gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 2gCholesterol 1mgSodium 410mgCarbohydrates 37gFiber 17gSugar 9gProtein 11g

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Thursday 29th of July 2021

[…] Healthy Peanut Butter Banana Scones with Salted Caramel Glaze| THM E […]

Debbie Cadeau

Monday 26th of July 2021

Hi Anne,

These sound so YUMMY, definitely making them. However, I do have a few question.

1. Where do you store them, counter or fridge in an air tight container?

2. Are you able to freeze them?

3. Can they be reheated and at what temperature.

Hope to hear back soon. Thanks in advance :)


Monday 26th of July 2021

Hi Debbie! Thanks so much for reading our blog and taking the time to ask questions about this recipe. I recommend storing them in the refrigerator since there aren't any preservatives in them. They will get that funky rotten taste pretty quickly from the bananas! If you plan to warm them up, store them unglazed. They can be frozen, but I would not freeze them with the glaze on top.

You can reheat them or enjoy them straight from the fridge. I've warmed them up wrapped in a paper towel in the microwave for 30 seconds to take the chill off, but you may need to experiment with the best time depending on how strong your microwave is. I've also put them in the toaster oven to warm them up. Both ways work well. I haven't actually put them back in the oven to reheat, but you could do that at a lower temperature like 300 F for about 5-7 minutes.

As for reheating after freezing them, wrap them in a paper towel and thaw in the microwave at 50% power for about a minute (again, the amount of time may vary depending on your microwave), and then heat for about 30 seconds at 100% power.

I hope that helps!


Thursday 1st of April 2021

Delicious!! Thank you Anne!


Thursday 1st of April 2021

Hey Cindy! I'm so happy you enjoyed them! I've been working on a few simple variations and can't wait to share those soon. Hope you have a wonderful day!

Becky Berrett

Wednesday 30th of September 2020

They were delicious. However, they were super soft and the glaze was like water. The scones stuck to the parchment paper, obviously they were too wet. I will add more oat fiber next time. Is the glaze suppose to be water consistency?


Thursday 3rd of December 2020

Can't wait to try these. Was curious if I could substitute the yogurt for cream cheese? New to THM and was curious if doing so would change it from an E to something else. Thank you for your time. :)


Wednesday 30th of September 2020

Hi Becky! I'm so glad you liked the flavor! I would imagine the difference in sizes of bananas could cause the batter to be more wet. I tend to buy the smallest bananas I can find, but if your bananas were larger, than that would make a difference. As for the glaze, the consistency difference could be due to the type of Greek yogurt you used? I use Fage which is strained more than other brands so it starts out very thick. I'll be updating the recipe to reflect these two issues and offer suggestions so everyone can get a more consistent result! Thanks so much for taking the time to let me know!


Wednesday 3rd of June 2020

These were really good. I left off the glaze because it didn't taste like caramel. But if it did taste like caramel I'm sure it would have been really good on them! I missed the part where you say to use caramel extract instead of vanilla. (I went back to read it again to see if I missed something or something was left out of the glaze.) Thanks for a great recipe!


Thursday 11th of June 2020

Hi Sharon! I'm so glad you liked the scones! I've been making a double batch of them nearly every week lately. You can use caramel extract instead of vanilla, but I know some people have a hard time finding caramel extract. I've also made them with maple extract and that was a really great variation! Thanks for taking the time to rate my recipe. :)

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