Peanut Butter Banana Oat Muffins (Printable Version)
Moist, hearty breakfast muffins blend nutty peanut butter, sweet bananas, and oats for a quick energy boost.
# The Ingredients You'll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup creamy peanut butter
04 - 1/3 cup honey or maple syrup
05 - 1/4 cup unsweetened applesauce
06 - 1/3 cup milk (dairy or non-dairy)
07 - 1 teaspoon vanilla extract
→ Dry Ingredients
08 - 1 1/2 cups rolled oats
09 - 1 cup whole wheat flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1/2 teaspoon ground cinnamon
→ Add-ins
14 - 1/3 cup mini chocolate chips or chopped nuts
# Step-by-Step Instructions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk mashed bananas, eggs, peanut butter, honey or maple syrup, applesauce, milk, and vanilla extract until thoroughly blended.
03 - In a separate bowl, stir together rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
04 - Add dry mixture to the wet ingredient bowl and gently fold until just combined. Avoid overmixing to maintain a tender muffin texture.
05 - Fold in mini chocolate chips or chopped nuts if desired, distributing evenly throughout the batter.
06 - Divide batter evenly among the muffin tin compartments, filling each about three-quarters full. Transfer to the oven and bake for 18 to 22 minutes, or until a toothpick inserted at the center emerges clean.
07 - Cool muffins in the tin for 5 minutes, then remove and place on a wire rack to cool completely before serving.
# Additional Tips::
01 -
- Quick and easy to make for busy mornings
- Deliciously healthy with wholesome ingredients
02 -
- Use very ripe bananas for extra sweetness and moisture
- Muffins freeze well—store in an airtight container for up to 2 months
03 -
- Swap peanut butter for almond or sunflower seed butter for allergy-friendly muffins
- For gluten-free muffins, use certified GF oats and 1:1 GF flour blend