These delicious muffins are a cross between oatmeal and banana bread. They are packed with oats, peanut butter, maple syrup, bananas, and chocolate chips. Enjoy for breakfast or as a healthy snack.
Although we love a traditional muffin (like lemon blueberry muffins and banana nut muffins), for those times we want a more wholesome option, we now have these tasty banana oatmeal muffins! Prefer a different flavor? Try our healthy applesauce oatmeal muffins.
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These muffins are
Made with whole food ingredients: oats, nut butter, bananas, pure maple syrup!
Moist, soft, and dense. The texture is a bit different than a traditional muffin, they’re like a cross between baked oatmeal and a muffin.
Gluten free! No wheat flour in this recipe and the option to use gluten free oats, if necessary.
Naturally sweetened with bananas and pure maple syrup.
Great for breakfast, snacking, or lunch boxes.
Ingredients needed
Bananas: Make sure they are overripe, they’ll be extra sweet.
Peanut butter: Feel free to swap for another nut butter.
Eggs: You’ll need two large eggs.
Maple syrup: This adds natural sweetness. Be sure to use real maple syrup.
Vanilla extract: Works beautifully with all the other flavors.
Milk: Dairy or plant based milk, your choice!
Oats: Use regular old-fashioned oats for the best texture.
Baking powder, cinnamon, and salt: For flavor, texture, and to help the muffins rise.
Chocolate chips: The chocolate chips make this recipe a bit indulgent. Feel free to leave them out, if you’d prefer.
Recipe overview
*Full recipe below in recipe card*
This recipes uses a blender to quickly and easily assemble the batter.
- Blend up the wet ingredients.
- Add the dry ingredients.
- Stir in the chocolate chips.
- Add to the muffin pan.
- Bake!
Recipe tips
Use overripe speckled bananas. They’ll be extra soft and sweet.
Pulse the oats in the blender (step 1) to break them down a bit. This keeps the muffins from being dry and heavy.
Play around with the nut butter or spices to suit your taste.
Serving and storage
Serve warm or room temperature. Optional toppings: salted butter, peanut butter, honey, or just as is!
Store in the refrigerator for up to 3 days.
More muffin recipes
Recipe
Peanut Butter Banana Oatmeal Muffins
Ingredients
- 1 cup old fashioned oats
- 3 medium-sized overripe bananas
- ½ cup creamy peanut butter
- 2 large eggs
- ⅓ cup pure maple syrup
- 1½ teaspoons vanilla extract
- 3 tablespoons milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ cup chocolate chips, plus more, for topping
Instructions
- Preheat oven to 350°F. Line a 12-count muffin pan with paper liners and lightly spritz the inside of the liners with nonstick spray.
- In a blender, pulse the oats several times until they broken up into small pieces. Remove the oats from the blender.
- Add bananas, peanut butter, eggs, syrup, vanilla, and milk to the blender and blend until combined. Add the ground oats, baking powder, salt, and cinnamon to the blender and blend briefly, until just combined (don't over mix it). Stir in the chocolate chips by hand using a rubber spatula or wooden spoon.
- Pour the batter into the prepared muffin cups. I stir the batter periodically as I'm adding it to the cups to be sure the chocolate chips are evenly distributed. If desired, ad a few additional chocolate chips to the top of each muffin.
- Bake for 20-23 minutes, until a toothpick comes out clean (melted chocolate is ok). Place the pan on a wire rack to cool, they will firm up as they cool.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
wilhelmina says
These muffins are delicious! They are great for a quick breakfast and kids love them!
Justine says
These were so great! Perfect for breakfast on the go, or a quick afternoon snack.
Sylvia says
Hi! I love your site and have made many of your recipes, and shared your site with a ton of friends and family! I am just wondering if these are possible without any nut butter added, or if they need it for consistency? My husband hates peanut butter (I know, what a weirdo!) and I am generally not a fan of other nut butters. Thanks!
Allison says
Hi! I think the consistency will change too much if you leave it out. I’m sure you could play around with the other ingredients and get something close. Maybe add a little fat (butter?) and some extra banana?
Chentzu says
What about Biscoff cookie butter?
Allison Mattina says
That should work. You’d have to play around with it.
Barbara Jo Stephan says
I just put these in the oven so don’t know how they will be. The recipe calls for milk but there is nothing in the directions saying when to add the milk. Please, I wish bloggers would check their recipes before publishing. yes I should check, but I assume the blogger knows what they are doing.
Allison says
Hi, Barbara! Thanks for pointing this out. I did miss it in the instructions. Hopefully you added it the blender with all the other ingredients. I always check my recipes before publishing but I’m a human and I make mistakes. This was just an oversight. Thanks for understanding!
Michele Harvey says
Could yiu please give this recipe in grams please? We don’t really use cup measurements in the UK. I’d love to make t
hese muffins
Rachel says
I cannot get these muffins to bake thoroughly, I have baked them for 35 minutes and they are still way too moist.
Allison says
Hi, Rachel. Is it possible that you didn’t add enough oats? These muffins are quite delicate when they are warm but they will firm up as they cool.
Jessica says
Flavor is yummy. I used mini muffin tins and it did take about 20 minutes, so the person who said it wasn’t done at 35 minutes could be right if they’re using larger muffins. I ground up some pepita seeds I had on hand and the kids like them, so I’ll make these again. Thank you.
Allison Mattina says
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Chentzu says
Can these be made with gluten free flour and oats?
Allison Mattina says
Hi! There is no flour, and yes you can use gluten free oats. Enjoy!
Jennifer Exline says
These muffins are now my standby. It shouldn’t be long til I have this recipe memorized! 😋 They are delicious and so moist! I really like that the recipe uses maple syrup instead of sugar, and oats instead of flour. Thank you!
Allison Mattina says
You’re welcome! Thanks for taking the time to leave a comment. 🙂