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!
Nancy says
These look amazing! I love dessert breads, specifically anything with peanut butter or bananas. I’ve never had them together like that, though, not in a ‘banana bread’ I mean. I think I could easily swap a few things out and make a vegan version with no problems at all. Thanks for the recipe! 🙂
Margo says
I don’t see any nutritional information for this recipe. (how many carbs, sugars, fat, etc.) Am I missing it somewhere?
Celebrating Sweets says
Hi Margo, I don’t usually provide nutritional information for my recipes. I did calculate the fiber and protein content for this recipe and for one muffin it is approximately 2.7 grams of fiber (11% daily value) and 5 grams of protein (10% daily value). Thanks for stopping by!
Tammy Sharp says
I would like to make these but I don’t care for bananas. How would I adjust the recipe to leave them out?
Celebrating Sweets says
Hi Tammy. This is tricky because the bananas do a lot for this recipe. My best guess would be that you could swap out the bananas for 1 cup vanilla yogurt, but I can’t guarantee that will work. If you give it a try, let me know how they come out. Thanks for stopping by.
Frugal Mom of 8 says
Yum! I want one of these right now!
Maha says
I wonder if I can sub 1:1 regular peanut butter for the powder?
Thanks,
Maha
Celebrating Sweets says
Hi, Maha. I couldn’t say for sure. If you do add regular peanut butter, you could probably reduce the canola oil down to 1/4 cup since the peanut butter will add some fat and moisture. As for the topping, I think it might need to be completely changed. Adding peanut butter to the topping will make it more wet and less crumbly. Maybe increase the flour and brown sugar in the topping to account for this? You’d have to experiment with it, as I have never made it that way before. Good luck!
Maha says
Peanuts are a heavily sprayed crop so I don’t buy non-organic peanut-anything. Luckily, though, I found an organic peanut powder — Anthony’s USDA Organic Peanut Flour, Light Roast. Thanks again!
Kristina says
Yum those look great! I just counted all the calories….it’s about 250 calories per muffin! Not bad for breakfast! Or even dessert! Can’t wait to try them!
Celebrating Sweets says
Thanks for sharing the calorie count Kristina. And yes, they are absolutely dessert-worthy. They could be made lighter by skipping the crumb topping, but it’s SO good, I can’t leave it off. 🙂 Thanks for stopping by!
Kristina says
Or even substituting apple sauce for the vegetable oil! And almond Milk for the regular milk! Both will reduce the calories and not change the muffin!
Celebrating Sweets says
Fantastic tips! Thanks for sharing! I’ve also been experimenting with coconut sugar (unrefined) which might be a healthier swap in here too. Thanks again!
J.C Gregg says
Nice!! Peanut butter is my favorite flavor then banana! What a great way to get both together! I make a lot of pastries and have not found too many recipes that are as well balanced and easy as this one. I might even use the powder peanut butter to make some peanut butter marshmallows!!!! Thanks so much for posting. I am a FAN of these muffins.
Celebrating Sweets says
Thanks for stopping by! And fantastic idea about the pb marshmallows! Enjoy!
Bethany @ Athletic Avocado says
PB and banana is the best combo! ITs even better in muffin form 🙂
Teri says
Great muffin recipe and I like the idea of less fat for the peanut butter!
Maha says
I really really really want to add cocoa powder to this recipe to make it even more wonderful, if that’s possible. Any suggestions of how to do it effectively?
Celebrating Sweets says
Great idea! I’m just guessing here, but I would assume that you could add cocoa powder to the dry ingredients. Maybe 1/4 cup? You might want to add an extra tablespoon or two of sugar to balance the cocoa powder, and you might want to add an extra tablespoon or two of milk too, since you’re increasing the dry ingredients. You’ll just have to play around with it, I’ve never made it that way before. You could also add chocolate chips instead of cocoa powder. Either way, it sounds delicious! Good luck! I hope they turn out for you.