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.
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