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.
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.
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.
*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.
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.
Peanut Butter Banana Oatmeal Muffins
- 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
- 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, and vanilla 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.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.