(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)
TIP: If you have peanuts and a food processor/blender, you can make your own homemade peanut butter using my guide to homemade nut butters!
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).
Other snack recipes:
Peanut Butter Banana Oat Muffins
- Total Time: 30 mins
- Yield: 11 muffins 1x
- Diet: Gluten Free
Fluffy yet moist, crumbly, lightly sweet, and subtly nutty, these peanut butter banana oat muffins are a great grab-and-go breakfast or afternoon snack!
- 2 bananas
- 2 eggs
- 1/3 cup smooth peanut butter
- 1/4 cup maple syrup (ideally dark)
- 1/4 cup olive oil (or any oil – except coconut oil)
- 1/2 tsp vanilla
- 1 3/4 cups oat flour (finely blended oats*)
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup walnuts, chopped (for topping)
- 1/4 cup chocolate chips (for topping)
- Preheat oven to 350F. Oil/grease a muffin tin and set aside.
- Make the muffins: In a large bowl, mash bananas, then whisk in eggs, peanut butter, maple syrup, and oil.
- Once the wet ingredients are well combined, gently fold in the oat flour, cinnamon, baking powder, and salt. Do your best not to over-mix (some lumps are ideal)!
- Bake for 22 minutes. Let cool in muffin tin for 8-10 minutes, then transfer to cooling rack. Store in an airtight container for up to 5 days (you can also freeze them while they are fresh).
Oat flour can be easily made at home by blending oats in a blender or food processor. Make sure it reaches a fine flour-like texture, and you can use it in several recipes! You can also use store-bought oat flour if you prefer.
Make it Gluten Free: Make sure the oats you use are gluten free. Ensure you use gluten free chocolate chips as well!
Make it Nut Free: Replace the peanut butter with a seed butter like sunflower seed butter. Omit the topping of walnuts, and/or replace them with sunflower or pumpkin seeds for extra crunch.
Make it Vegan: I haven’t yet tried substitutions for the eggs in this recipe. However, you can try adding a binder (one flax egg – 1 tbsp ground flax + 2.5 tbsp water, or 3 tbsp aquafaba) and some extra lift (extra baking powder).
- Prep Time: 8 mins
- Cook Time: 22 mins
- Category: Muffins
- Method: Bake