Name: Oatmeal Banana Peanut Butter Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Jump to Recipe

This page contains some affiliate links. Please review my disclosure policy.

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.

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.