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Extra-ripe bananas and all-natural peanut butter make these oatmeal banana peanut butter muffins a healthier snack option! Made in one bowl and no added sugar, these muffins will become a must-bake healthy treat!

Prepared oatmeal banana peanut butter muffins in a wire rack.
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The Best Oatmeal Muffins!

This recipe came about when I opened up my freezer and found 12 overripe bananas. #truestory Since I already perfected banana bread (which is my usual go-to), I decided to change it up and experiment with one of my favorite flavor combinations: peanut butter + banana.  

Think banana bread meets oatmeal meets peanut butter. It really doesn’t get any better than this these Oat Banana Peanut Butter Muffins! Once you save up enough ripe bananas, you just need pantry staples to make these delicious muffins. 

Ingredients In Oatmeal Banana Peanut Butter Muffins:

  • Oat flour – you can easily make your own by grinding rolled oats if you don’t have oat flour on hand or cannot find any at the store.
  • Baking powder + baking soda – to help muffins rise.
  • Sea salt – this helps to bring out the flavors but feel free to omit if you’re watching sodium levels.
  • VERY ripe bananas – I’m talking black, mushy bananas!
  • Vanilla extract – for flavor.
  • Egg – this helps everything bind together. A flax egg or chia egg may work but I haven’t tried it.
  • Peanut butter – I like to look for an all natural version where the ingredients are just peanuts and salt. You can easily replace with almond butter or cashew butter (or any nut butter) as preferred.
  • Unsweetened almond milk – or any non-dairy or dairy-free milk.

No Sugar Added!

Did you notice that sugar isn’t on the ingredient list? The ripe bananas add enough sweetness for these banana peanut butter muffins… you just have to make sure they are super ripe. Bananas that aren’t quite ready are more tart while bananas that look like they should be thrown away are actually almost caramelized and perfect for these muffins! If you like things on the sweeter side you can add some coconut sugar or maple syrup.

oatmeal banana peanut butter muffins in a muffin tin.

How to Make Peanut Butter Banana Muffins:

Step 1: Combine all dry ingredients in a large bowl.

Step 2: Stir in wet ingredients (yes you can mix everything in one bowl).

Step 3: Divide batter evenly into 12 muffin liners. Bake for 20-25 minutes (give or take depending on oven heat and altitude). Muffins are ready when the tops spring back after being touched and are golden-brown.

Storing These Muffins

To store these muffins: you’ll want to make sure they’re completely cool first. Allow them to cool in the muffin pan for 20 minutes before moving them to a wire rack to completely cool. Store in an airtight container at room temperature for up to three days or in the freezer for up to three months. 

Baked peanut butter banana muffins on a wire rack.
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Oatmeal Banana Peanut Butter Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

Extra-ripe bananas and all-natural peanut butter make these oatmeal banana peanut butter muffins a healthier snack option! Made in one bowl and no added sugar, these muffins will become a must-bake healthy treat!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups oat flour*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 4 large VERY ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup all-natural peanut butter
  • 1/2 cup unsweetened almond milk

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tray with liners or spray with coconut oil.
  3. In a large bowl combine oat flour, baking powder, baking soda and salt.
  4. Add in bananas, vanilla, egg, peanut butter and almond milk.
  5. Divide batter evenly amongst muffin cups for a total of 12 muffins.
  6. Bake for 20-25 minutes (give or take depending on oven heat and altitude). Muffins are ready when the tops spring back after being touched.
  7. Allow to cool for 20 mins before removing from muffin tin.
  8. Store in an airtight container at room temperature for up to 3 days or freeze for longer.

*You can try replacing with whole wheat flour but you will want to decrease the flour slightly (around a 1/4 cup).

overhead image of oat banana peanut butter muffins on a wire rack.

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Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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40 Comments

  1. I agree with a previous review, I don’t find that the peanut butter flavour really comes through when baked. I also found these to be a bit flour-y tasting. You would think that with 4 super ripe bananas that these would be sweet and flavourful, but they’re definitely lacking both. These aren’t the worst, they baked beautifully, but I don’t think I would make them again unfortunately.






  2. These were a hit! I kept 1/2 cup of the oats as is, because I like the chewiness of the rolled oats in muffins. My peanut butter was crunchy, and that added some more crunch! I used oat milk, and a vegan egg, and about 1/3 cup of small chocolate chips….. I will make these again!… just went and picked up some more bananas! 😋






  3. These work very well. They are moist, pleasantly sweet, and tasty. I don’t find the peanut butter comes through much once baked – though I could taste it in the batter. I added an extra egg white as my four bananas were massive, and I added cinnamon and doubled the vanilla. Next time I would try to add more peanut butter as well. They would be lovely toasted with peanut butter on them! Overall, a great recipe and one my toddler and I will both enjoy.






    1. guess not, i was wondering the same thing. ;( too bad no one helped with this. I dont want to make something without knowing all the info.