(gluten free, dairy free, vegetarian, nut free option, vegan option)
If you love the unbeatable combo of peanut butter and banana, these peanut butter banana oat muffins are for you! They are fluffy, lightly sweet, and subtly nutty – perfect for an on-the-go breakfast or an afternoon pick me up.
Ingredients you’ll need for these Peanut Butter Banana Oat Muffins:
- whole eggs
- smooth peanut butter
- maple syrup (ideally dark)
- olive oil (or any oil – except coconut oil)
- oat flour (finely blended oats)
- baking powder
- walnuts (for topping)
- chocolate chips (for topping)
How do I make homemade oat flour?
All you do is blend any kind of oat (thick rolled, steel cut, or quick cooking) in the blender or food processor and blend until they form a fine flour. That’s it!
Other recipes with homemade oat flour:
How do I make these muffins nut free?
Even though these muffins use peanut butter, they can be made nut free! Replace the peanut butter with a seed butter like sunflower seed butter, and omit the topping of walnuts. For extra crunch, you can try adding some different seeds like pumpkin or sunflower!
Can I make these muffins vegan?
I have not gotten around to trying substitutions for the eggs in this recipe. However, if you’re feeling up to it, you can try making these vegan by adding a binder (one flax egg – 1 tbsp ground flax + 2.5 tbsp water, or 3 tbsp aquafaba – liquid from a chickpea can) and some extra lift (extra baking powder).
How long do they last?
These muffins last around 5 days if stored in an airtight container. You may want to keep them in the fridge if you’re concerned about the banana going bad. You can also freeze them while they are still fresh (on the day you bake them).