Peanut Butter Banana Baked Oatmeal Muffins

Peanut Butter Banana Baked Oatmeal Muffins are an amazing grab-and-go breakfast or snack. This easy make ahead recipe is the perfect healthy snack and also great for school lunches. Dairy-free, gluten-free, and no added sweetener!

Peanut Butter Banana Baked Oatmeal Muffins are that all star treat, ideal for breakfast, snacking, post or pre-workout fuel. They also make a healthy dessert for those looking to lower their sugar intake.

The best part? These oatmeal muffins contain zero added sweetener and rely entirely on ripe bananas for the sweetness.

This leaves us with a healthier muffin that provides a boost of complex carbohydrates and some healthy fats.

The texture of these healthy baked oatmeal breakfast cups is identical to regular baked oatmeal. They are denser than a regular muffin made with flour.

They are perfect for busy mornings, and the easy recipe uses simple pantry ingredients.

Let’s chat about the simple ingredients for this healthy muffin recipe. My guess is you already have most if not all of them on hand already.

Ingredients for Peanut Butter Banana Baked Oatmeal Muffins:

Ripe Bananas: Mashed banana serves as a natural sweetener, for moisture content and volume, eliminating the need for added sweetener. I recommend using very ripe bananas that have plenty of brown spots for the best result.

Peanut Butter or Almond Butter (or nut/seed butter of choice): One of the stars of the show here! Creamy peanut butter (or almond butter) not only adds flavor and healthy fats to the baked oatmeal, it also adds richness and helps keep it held together nicely.

I use unsweetened natural peanut butter or sunflower seed butter whenever I make these oatmeal muffins, but all well-stirred seed or nut butters will work!

Eggs: Used to fluff up the baked oatmeal and keep the muffins held together nicely, we use eggs. If you have an egg allergy or are vegan, you can replace the chicken eggs with flax egg (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water). 

Oat Milk (Or Non-Dairy Milk of choice): We need liquid to give the oats something to absorb so that they soften up and become tender. Use regular milk or a non-dairy milk from a carton such as oat milk, hemp milk, unsweetened almond milk or soy milk.

Rolled Oats: Old fashioned rolled oats are the true star here and they make up the bulk of this recipe. They are a great source of fiber and complex carbohydrates – ideal for those who prioritize whole grains and complex carbs.

You can also use quick oats or instant oats, but not steel cut oats. I use gluten-free sprouted oats any time I make baked oats.

Ground Cinnamon & Sea Salt: Cinnamon adds that inviting warmth to this healthy breakfast recipe, making it even more enticing. Sea salt brings out all of the individual flavors.

Optional Additions:

• If you’d like, you can add ½ cup of chocolate chips, 1 teaspoon of vanilla extract and ½ cup of chopped raw walnuts or pecans.
• For a sweeter oatmeal, add a little brown sugar (2 to 4 tablespoons) or coconut sugar.
• Add in 1 tablespoon of chia seeds for an infusion of omega 3 fatty acids.
• Add 1/2 cup of chocolate chips of gooey texture! I make them both with or without chocolate chips regularly.
• Use full-fat canned coconut milk for incredibly rich and luxurious muffins.

Let’s bake a batch!

How to Make Peanut Butter Banana Baked Oatmeal Muffins:

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. As an alternative, you can spray the holes with cooking spray.

Combine the wet ingredients. I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs.

Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined.

Pour the oatmeal mixture into the prepared muffin pan, filling the holes all the way up. If adding chocolate chips, drop your desired amount into each individual muffin hole. Bake for 30 to 40 minutes, or until the baked oatmeal has set up and is golden brown.

Allow the oatmeal muffins to cool for 20 minutes before unwrapping them and eating.

Serve peanut butter banana baked oatmeal muffins with Greek yogurt for a high protein breakfast. Enjoying the muffins with banana slices, blueberries, and a drizzle of pure maple syrup for a great time!

Store any leftovers in an airtight container in the refrigerator for up to 7 days. These muffins also freeze well. You can store them in a ziplock bag and freeze it for up to 2 months.

Simply microwave a muffin for 20 to 30 seconds any time the craving strikes.

Make a double batch to always have these oatmeal muffin cups on hand for quick breakfast options for the whole family.

If you love oats, check out these healthy breakfast recipes using oatmeal.

More Oatmeal Recipes:

• Peaches and Cream Overnight Oats
• Gluten-Free Peanut Butter Oatmeal Cookies
• Strawberry Oatmeal Bars
• 4-Ingredient Banana Oatmeal Bars
• Flourless Oatmeal Banana Muffins
• Apple Cinnamon Baked Oatmeal
• Peanut Butter Banana Baked Oatmeal
• Blueberry Banana Baked Oatmeal Cups

I hope you enjoy these peanut butter banana baked oatmeal muffins as much as I do!

Peanut Butter Banana Baked Oatmeal Muffins

4.59 from 29 votes

Peanut Butter Banana Baked Oatmeal Muffins are a healthy breakfast or snack that is gluten-free, dairy-free and contains no added sweetener!

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Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings: 12 Muffins

Ingredients

• 2 large ripe bananas mashed (1 cup)
• ½ cup creamy peanut butter*
• 2 large eggs
• 1 ½ cups oat milk**
• 1 tsp pure vanilla extract optional
• 2 cups rolled oats
• 1 ½ tsp ground cinnamon
• ½ tsp sea salt

Optional Additions:

• 2 Tbsp pure maple syrup
• ⅔ cup chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. As an alternative, you can spray the holes with cooking spray.
• Whisk together the wet ingredients in a large bowl until creamy.
• I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs.
• Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined. If adding, stir in the chocolate chips.
• Pour the oatmeal mixture into the prepared muffin pan, filling the holes all the way up. Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the baked oatmeal has set up and is golden-brown. Allow the oatmeal muffins to cool for 20 minutes before unwrapping them and eating.
• Serve peanut butter banana baked oatmeal muffins with a drizzle of peanut butter or almond butter, a simple powdered sugar glaze, or a dollop of yogurt and fresh fruit if desired. Additional banana slices, blueberries, and a drizzle of pure maple syrup are also great!

Notes

*Replace the peanut butter with sunflower seed butter or almond butter.

**Use regular milk or non-dairy milk of choice.

Store any leftovers in an airtight container in the refrigerator for up to 7 days. These muffins also freeze well. You can store them in a ziplock bag and freeze it for up to 2 months. Simply microwave a muffin for 20 to 30 seconds any time the craving strikes.

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Nutrition

Serving: 1Muffin (of 12) · Calories: 173kcal · Carbohydrates: 20g · Protein: 7g · Fat: 8g · Fiber: 3g · Sugar: 4g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal, banana baked oatmeal, healthy breakfast, healthy oatmeal muffins, healthy snack, oatmeal cups, peanut butter baked oatmeal, peanut butter banana baked oatmeal muffins

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