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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!

Muffin tin with banana baked oatmeal muffins

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

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.

If you tried my Peanut Butter Banana Baked Oatmeal, you’ve already seen this very recipe!

We’re simply mixing up the same ingredients and turning it into muffin form, similar to the Blueberry Banana Baked Oatmeal Cups I shared recently. 

The texture of these oatmeal muffins is identical to regular baked oatmeal, so they are denser than a regular muffin made with flour.

These healthy baked oatmeal breakfast cups are perfect for busy mornings, and the easy recipe uses simple pantry ingredients.

Plate of baked oatmeal muffins with one sliced in half to reveal the inside.

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 for this easy healthy breakfast recipe without the need for added sweetener. I recommend using very ripe bananas that have plenty of brown spots or are even mushy for the best result, as they add a tremendous amount of flavor and sweetness, even more so than unripe bananas.

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. I typically use oat milk, but I also love using full-fat canned coconut milk in baked oatmeal recipes because it makes for an incredibly rich and decadent oatmeal. For lower calories 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. Oats are also very satiating, so this easy baked oatmeal recipe is nice and filling.

I don’t recommend using quick oats, instant oats, or steel cut oats for this recipe, as the texture won’t turn out as nicely as old-fashioned 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 and also brings the individual flavors together into a cohesive unit so that the recipe tastes big and bold and flavorful. Don’t skip the sea salt!

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. While these are great additions, they are certainly not mandatory For a sweeter oatmeal, add a little brown sugar (2 to 4 tablespoons) or coconut sugar. You can also add in 1 tablespoon of chia seeds for an infusion of omega 3 fatty acids.

For sweeter muffins and for amazing pockets of gooey chocolate, add the chocolate chips! I make them both with or without chocolate chips regularly.

Top down photo of baked oatmeal muffins in a muffin tray

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.

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!

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.

plate of baked oatmeal muffins and a muffin tray with baked muffins inside. A blue napkin to the side and a ripe banana

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

More Oatmeal Recipes:

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

plate of baked oatmeal muffins and a muffin tray with baked muffins inside. A blue napkin to the side and a ripe banana

Peanut Butter Banana Baked Oatmeal Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

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

    1. 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.

    2. Whisk together the wet ingredients in a large bowl until creamy.

    Peanut butter and mashed banana in a mixing bowl.

    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.

    All of the wet ingredients for the muffins in a mixing bowl.

    3. Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined. If adding, stir in the chocolate chips.

    4. 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.

    5. 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.

Nutrition Information
Yield 12 Serving Size 1 Muffin (of 12)
Amount Per Serving Calories 173Total Fat 8gCarbohydrates 20gFiber 3gSugar 4gProtein 7g
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collage for banana baked oatmeal muffins`

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