Peanut Butter, Oatmeal, and Banana Muffins
These peanut butter, oatmeal, and banana muffins will sate your sweet tooth without added sugar. Perfect for breakfast or a quick snack, these muffins are heaven served warm with a dollop of peanut butter on top.
When I was in my twenties I had a window of time that I gained a lot of weight. Like, a lot. That was due in large part to my obsession with the combination of peanut butter, chocolate, and oatmeal.
I would have a bowl of oatmeal with a dollop of peanut butter and a too generous sprinkling of chocolate chips and I would be in heaven. I soon started baking chocolate chip oatmeal cookies and, I swear, this was a whole big obsession for me.
Like with all of my kicks, the chocolate, peanut butter, oatmeal train left the station and I was on to another thing. I think it was corndogs but that was a long time ago, now 🙂
Recently I got it in my head to bake some of those cookies but I really needed to use up my black bananas and banana bread was already on the to do list. Instead I made a sweet but sort of healthy muffin full of peanut butter, oatmeal, and chocolate chips. Sweetened with banana and honey and if using Lily’s Chocolate Chips, there’s no sugar added making them somewhat healthy!
Kitchen Tools We Recommend:
Muffin Tin
This Nordic Ware aluminum muffin tin is literally the only one I own because it’s darn amazing and it cools quickly between batches if making a large number of muffins or cupcakes. And that lid is darn hand, too. It is worth noting, however, that it is not dishwasher safe.
Stand Mixer
While not necessary, a stand mixer makes quick work of batters and doughs. If you bake often, it will be worth the investment. For this recipe I like to use my stand mixer to make quick work of the wet ingredients including sticky peanut butter.
Ingredients You Need to Make Peanut Butter, Oatmeal, and Banana Muffins :
- Oat Flour
- Quick Cook Oats
- Ground Flax Seed
- Cinnamon
- Baking Powder
- Over Ripe Bananas
- Honey
- Creamy Peanut Butter
- Vanilla Extract
- Eggs
- Mini Chocolate Chips (optional)
How to Bake Peanut Butter,
Oatmeal, and Banana Muffins from Scratch
- Preheat oven to 350°. Prepare muffin tin by lining with paper liners or grease with butter or non-stick cooking spray.
- In a large bowl combine oat flour, quick cook oats, flax seed, cinnamon, and baking powder with a whisk.
- In a separate bowl, mash bananas using a fork or pastry cutter. Add honey, peanut butter, vanilla extract, and eggs and mix well to combine.
- Transfer dry ingredients to wet and stir until just combined (don’t overmix). Gently fold in chocolate chips, if using.
- Divide batter evenly between 12 muffin cavities.
- Bake for 17-20 minutes or until tops are not visibly very moist and the center of a muffin springs back when gently touched.
- Allow muffins to cool for five minutes in the pan, then transfer to a wire rack to cool completely.
Helpful Info & Tips!
- Overripe bananas add the most sweetness to baked goods. Bananas that have dark spots will not have as strong of a flavor/sweetness as black bananas.
- Bananas have gone beyond overripe to rotten if any mold is visible on the peel.
- One cup of mashed banana is approximately 3 medium or 2 large bananas.
- To keep from adding sugar to this recipe, we love Lily’s Dark Chocolate Baking Chips. They are no sugar added, instead sweetened with Stevia. We also love Crazy Richard’s Creamy Peanut Butter because the only ingredient is peanuts. No added salt, oils, sweeteners, literally 100% peanut goodness.
Recipe Variations & Substitutions for these Peanut Butter, Oatmeal, and Banana Muffins
Use Another Flour – If you don’t have oat flour on hand, you can substitute an equal amount your favorite.
Use Another Sweetener – Substitute equal parts agave or brown sugar.
Hold the Chocolate– This recipe is great with or without chocolate chips. If leaving out the chocolate you can either omit mix-ins entirely or add nuts in place of the chocolate chips.
Use Another Milk – This recipe has been tested using both 2% cow’s milk and almond milk. If using another milk, substitute equal amounts.
Serving Suggestions
Gently warm peanut butter, oatmeal, and banana muffins 15-30 seconds in the microwave. Our favorite way to eat these amazing muffins is with a dollop of peanut butter on top or drizzle of fresh honey.
Storage
Keep muffins refrigerated in an air-tight container for up to one week. Or wrap each muffin in tin foil and store the bulk in a freezer bag and freeze for up to 3 months.
Peanut Butter, Oatmeal, and Banana Muffins
Equipment
Ingredients
- 1 cup oat flour
- 3/4 cup quick cook oats
- 1/4 cup ground flax seed
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 cup bananas mashed
- 1 egg
- 1/2 cup creamy peanut butter
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips if using
Instructions
- Preheat oven to 350°. Prepare muffin tin by lining with paper liners or grease with butter or non-stick cooking spray.
- In a large bowl combine oat flour, quick cook oats, flax seed, cinnamon, and baking powder with a whisk.
- In a separate bowl, mash bananas using a fork or pastry cutter. Add honey, peanut butter, vanilla extract, and eggs and mix well to combine.
- Transfer dry ingredients to wet and stir until just combined (don't overmix). Gently fold in chocolate chips, if using.
- Divide batter evenly between 12 muffin cavities. Bake for 17-20 minutes or until tops are not visibly very moist and the center of a muffin springs back when gently touched.
- Allow muffins to cool for five minutes in the pan, then transfer to a wire rack to cool completely.
Looking for another way to use your muffin tin?
Check out our fabulous Coffee Cake Muffins!
