Save It Moist, hearty muffins bursting with the flavors of creamy peanut butter, ripe bananas, and wholesome oats—perfect for breakfast or a snack.
My kids ask for these muffins every week—especially on weekends when we have extra ripe bananas to use up. They love helping mash the bananas, and I love that they're getting a nourishing treat.
Ingredients
- Ripe bananas: 2 medium, mashed
- Large eggs: 2
- Creamy peanut butter: 1/2 cup
- Honey or maple syrup: 1/3 cup
- Unsweetened applesauce: 1/4 cup
- Milk (dairy or non-dairy): 1/3 cup
- Vanilla extract: 1 tsp
- Rolled oats: 1 1/2 cups
- Whole wheat flour: 1 cup
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Ground cinnamon (optional): 1/2 tsp
- Mini chocolate chips or chopped nuts (optional): 1/3 cup
Instructions
- Prep:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix wet ingredients:
- In a large bowl, whisk together mashed bananas, eggs, peanut butter, honey (or maple syrup), applesauce, milk, and vanilla extract until smooth.
- Mix dry ingredients:
- In a separate bowl, stir together oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Combine:
- Add dry ingredients to wet ingredients and mix gently just until combined. Do not overmix.
- Fold in add-ins:
- Fold in chocolate chips or nuts, if using.
- Bake:
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save It When my youngest bit into one warm from the oven, she smiled and said it tasted like a peanut butter sandwich and banana breakfast in one bite. They're now a staple whenever we want a cozy morning treat together.
Required Tools
You will need a muffin tin, mixing bowls, whisk, spoon or spatula, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
Contains peanuts, eggs, and wheat. May contain dairy if using regular milk or chocolate chips. Use substitutes as needed for allergies.
Nutritional Information
Each muffin has about 180 calories, 7 g fat, 25 g carbohydrates, and 5 g protein (based on base recipe).
Save It Enjoy these muffins fresh, or keep a batch in the freezer for easy on-the-go breakfasts. Their soft texture and comforting flavor make them a healthy family favorite.
Common Questions About Recipes
- → Can I substitute peanut butter with other nut butters?
Yes, almond butter or sunflower seed butter work well and offer different flavor profiles. Adjust for allergies as needed.
- → How should mashed bananas be measured?
Use medium ripe bananas for best flavor. Mash with a fork and measure to ensure consistency in moisture and sweetness.
- → Can I make this gluten-free?
Definitely—replace all-purpose or whole wheat flour with a certified gluten-free blend and use gluten-free oats.
- → How do I store these for later?
Cool completely, then store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
- → What add-ins work best?
Mini chocolate chips, chopped nuts, or dried fruit enhance both taste and texture. Fold into batter before baking.
- → Is it suitable for vegetarians?
Yes, these muffins use no meat ingredients and suit a vegetarian diet.