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!
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 Oatmeal Banana Peanut Butter Muffins! Once you save up enough ripe bananas, you just need pantry staples to make these delicious muffins.
Ingredients You Need:
- oat flour – you can easily make your own by grinding rolled oats if you don’t have oat flour on hand!
- baking powder
- baking soda
- sea salt
- VERY ripe bananas – I’m talking black, mushy bananas!
- vanilla extract
- egg
- peanut butter – I like to look for an all natural version where the ingredients are just peanuts and salt.
- unsweetened almond 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.
Making and 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 tin 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.
Oatmeal Banana Peanut Butter Muffins
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!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 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
- Preheat oven to 350 degrees F.
- Line a muffin tray with liners or spray with coconut oil.
- In a large bowl combine oat flour, baking powder, baking soda and salt.
- Add in bananas, vanilla, egg, peanut butter and almond milk.
- Divide batter evenly amongst muffin cups for a total of 12 muffins.
- 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.
- Allow to cool for 20 mins before removing from muffin tin.
- 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).
Like these oatmeal banana peanut butter muffins? Here are some similar muffin recipes:
- Banana Cinnamon Crumb Muffins
- Paleo Lemon Poppyseed Muffins
- Pumpkin Spice Blender Muffins
- Classic Oatmeal Muffins
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37 Comments
Sydney
July 5, 2022 at 10:34 amThese 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.
★★★★
Linda
January 26, 2022 at 2:10 pmDo you have a nutritional breakdown of these amazing muffins?
★★★★★
Arlene
January 20, 2022 at 10:03 pmCan you replace almond milk w/ regular 2% milk?
Davida Lederle
January 21, 2022 at 1:57 pmyes – absolutely!
Katie
August 13, 2021 at 7:46 pmThese are fantastic. Always looking for a healthy snack for the family. They are great on their own or with more peanut butter on top 😀
★★★★★
Laura
May 17, 2021 at 4:25 pmThey are great my 2yr old son loved them!
★★★★★
Grace Viloria
February 18, 2021 at 10:32 pmCan I replace the peanut butter for almond butter? My little boy is allergic to peanuts.
Davida Lederle
February 19, 2021 at 10:13 amYes! You most definitely can. Enjoy!
Blanca
February 11, 2021 at 10:59 amSo GOOD! I did them for my mum to eat with her coffee as she has trouble eating breakfast. Such a sweet small treat. Love them and I am gonna freeze them not to eat them all 🙂
Cheers!
Davida Lederle
February 11, 2021 at 12:19 pmThank you so much, Blanca! So happy you and your Mum enjoyed. If you wouldn’t mind hitting the 5-star review that would be much appreciated! Just helps more people discover the recipe 🙂 Thanks so much!
Cindy
August 25, 2020 at 11:39 pmThese were delicious! I made these for my three little ones and my husband. very filling & held us over just fine until lunchtime.
★★★★★
Davida Lederle
August 26, 2020 at 2:17 pmThat’s awesome, Cindy! They’re so easy to make and tend to be a family favorite! Thrilled you enjoyed.
Divya Pentyala
June 25, 2020 at 7:06 pmLove these! How many calories are in each muffin?
Valentina Guarnaccia
April 22, 2020 at 11:23 amSounds nice, I’ll have to try it. Thanks for sharing
Davida Lederle
April 22, 2020 at 1:41 pmEnjoy!