breakfast Featured gluten-free muffins snacks

Oatmeal Banana Peanut Butter Muffins

April 21, 2020

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. 

Print

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!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
Scale

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

  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).

Like these oatmeal banana peanut butter muffins? Here are some similar muffin recipes:

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  • Reply
    Cindy
    August 25, 2020 at 11:39 pm

    These were delicious! I made these for my three little ones and my husband. very filling & held us over just fine until lunchtime.

    • Reply
      Davida Lederle
      August 26, 2020 at 2:17 pm

      That’s awesome, Cindy! They’re so easy to make and tend to be a family favorite! Thrilled you enjoyed.

  • Reply
    Divya Pentyala
    June 25, 2020 at 7:06 pm

    Love these! How many calories are in each muffin?

  • Reply
    Valentina Guarnaccia
    April 22, 2020 at 11:23 am

    Sounds nice, I’ll have to try it. Thanks for sharing

  • Reply
    Molly Hubenschmidt
    October 1, 2019 at 9:40 pm

    I was wondering if these would be considered an e or an s if you happen to follow trim healthy mama way of eating.

    • Reply
      Davida Lederle
      October 2, 2019 at 11:21 am

      I don’t follow so unfortunately I don’t know!

  • Reply
    Jennifer R
    September 11, 2019 at 8:47 pm

    Just made these and am trying not to eat them all now! I didn’t have oat flour so I replaced it with 1c. Whole wheat flour and 1/2 c each almond and coconut flours. Turned out perfectly and so quick to prep!!! My toddler likes them too and she doesn’t even like bananas. This will be my new go to recipe since I’m cutting sugar and all sweeteners from my diet. Thank you!!!

  • Reply
    Daniella Willis
    December 6, 2018 at 10:10 pm

    the batter tasted so good and i added some rice malt…but when cooked these were just tasteless…i was so disappointed..no even sweet so I can’t imagine them without any sweetner…

  • Reply
    Nadia
    April 3, 2018 at 10:16 pm

    Made these today – BIG HIT! Great combo and love all that they are super healthy. I also added a scoop of vanilla protein powder. Definitely a keeper for us! Thank you.

  • Reply
    Kayleigh
    May 25, 2017 at 11:10 am

    How many calories are in one muffin?

    Thank you! I used this recipe and it is awesome. Plus easy for a grab and go during my busy mornings.

  • Reply
    Natalie
    October 24, 2016 at 5:12 pm

    Hi Davida,

    I’ve made and love so many of your recipes! Of all the foodie bloggers I follow, your recipes are the most consistently reliable and delicious. What a wicked last name BTW! Have you come up with a kugel recipe? There are so many kugel variations even within my family alone.

    These muffins are currently in the oven but I was all out of peanut butter so I used cashew butter. Substitutions are like a pet peeve for me but I made an exception during a hangry emergency. Thanks and keep rocking it xo

    • Reply
      Davida @ The Healthy Maven
      November 5, 2016 at 12:01 am

      Hi Natalie! Sorry for the delay in responding, I’ve been on the road for a few weeks! I haven’t come up with a kugel recipe as my mom’s peach kugel might be the ultimate and hard to top 😉 I hope you enjoyed the muffins. I love that recipe!

  • Reply
    martina kelly
    September 16, 2016 at 12:17 pm

    Is oat flour just blitzed porridge oatlets? I live in Ireland and have never seen oat flour but have baked with oats. Many thanks.

  • Reply
    Stella @ Stellicious Life
    September 16, 2016 at 10:32 am

    I love September and am always hit with back to school nostalgia, I’m the kid who loved going back to school, when classes started and it was time to buy new pens and notebooks and all those great staples!! 😀

    I love the combination of banana+peanut butter+oats, can’t wait to try these! Just so I know what to expect: are these dense, rather chewy and moist kind of muffins?

    • Reply
      Davida @ The Healthy Maven
      September 19, 2016 at 9:47 am

      Is it weird if I say they’re dense, chewy and moist? I find when they’re dense they’re pretty chewy and moist and when they’re lighter they’re fluffier and drier? But that’s just me!

      • Reply
        Stella @ Stellicious Life
        September 19, 2016 at 11:35 am

        Not at all weird, that’s how I meant to ask as well: dense-chewy-moist go hand in hand usually with muffins that aren’t fluffy, airy and light. So I got it, thanks! 🙂

  • Reply
    Jeanie
    September 10, 2016 at 7:06 am

    Absolutely delicious! PB and Banana is always a winning combo in my books – I’ll have to freeze these cause I don’t know if I would be able to only eat just one or two a day if not! 😛

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