Oatmeal Peanut Butter Banana Muffins

Banana peanut butter muffins sitting on a backdrop with a ripe banana to the side.

5 from 7 votes

Oatmeal Peanut Butter Banana Muffins

These wholesome, dreamy banana peanut butter muffins are made with all whole food ingredients for a tasty healthy snack! Mix it up by adding chopped nuts, dried fruit, etc.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Muffins

Cuisine: American

Keyword: banana oatmeal muffins, healthy oatmeal muffins, oatmeal muffins, oatmeal peanut butter banana muffins, oats, peanut butter banana muffins

Servings: Muffins

Calories: 387kcal

Author: Julia Mueller

Equipment

Muffin Tin

Ingredients

2 large ripe bananas mashed (1.25 cups)
½ cup unsweetened creamy peanut butter
⅓ cup avocado oil *
2 tsp pure vanilla extract
1 large egg
1 ⅔ cups quick oats **
2 tsp baking powder
2 tsp ground cinnamon
½ tsp sea salt
1 cup chocolate chips optional

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 to 12 paper liners (depending on the size of muffins you prefer).
Mash the bananas in a large bowl until creamy. Add in the peanut butter, avocado oil, vanilla extract, and egg and mix until the wet ingredients are combined.
Transfer the oats to a high powered blender and blend for 60 seconds, or until a flour forms. Add the baking powder, cinnamon, and sea salt to the blender and blend a little longer until all of the dry ingredients are combined.
Pour the flour mixture into the mixing bowl with the banana mixture and mix well. Stir in the chocolate chips.
Fill the prepared muffin cups with muffin batter. You can make 9 to 12 muffins, depending on how much you fill the muffin cups.
Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffins test clean. You can check their internal temperature for doneness to verify whether or not they are cooked through by inserting a thermometer into the center of a muffin. The muffins are fully baked if they are at 190 degrees Fahrenheit or higher.
Allow the muffins to cool completely to room temperature in the muffin tray before peeling off a muffin liner to eat a muffin. If you try peeling the muffins while they are still warm, you will lose much of the muffin to the liner.

Video

Notes

*Or 1/2 cup of melted unsalted butter

**Or use 1 ½ cups of gluten-free all-purpose flour or regular all-purpose flour

For sweeter muffins, add 1 to 3 tablespoons of pure maple syrup, coconut sugar, brown sugar, or sugar-free sweetener.

Nutrition