peanut butter banana oat muffins

Peanut Butter Banana Oat Muffins

(vegetarian, gluten free)

These peanut butter banana oat muffins are fluffy, lightly sweet, and subtly nutty – perfect for an on-the-go breakfast or snack. 

This recipe uses oat flour, which you can actually make just by blending oats (in a blender or food processor) into a fine flour! If you don’t have oats/oat flour, you could try it with regular flour instead (although the texture/taste will be slightly different).

peanut butter banana oat muffins
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peanut butter banana oat muffins

Peanut Butter Banana Oat Muffins

  • Author: Megan Lange
  • Prep Time: 10 mins
  • Cook Time: 22 mins
  • Total Time: 32 mins
  • Yield: 11 muffins 1x
  • Category: Muffins
  • Method: Bake
  • 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)


  1. Preheat oven to 350F. Oil/grease a muffin tin and set aside.
  2. Make the muffins: In a large bowl, mash bananas, then whisk in eggs, peanut butter, maple syrup, and oil. 
  3. 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)!
  4. 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).

Keywords: peanut butter banana oat muffins