Peanut Butter Banana Baked Oatmeal Muffins

Name: Peanut Butter Banana Baked Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 Muffins
Ingredients: 2 large ripe bananas; ½ cup creamy peanut butter*; 2 large eggs; 1 ½ cups oat milk**; 1 tsp pure vanilla extract; 2 cups rolled oats; 1 ½ tsp ground cinnamon; ½ tsp sea salt; 2 Tbsp pure maple syrup; ⅔ cup chocolate chips

User Reviews

4.6

81 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12 Muffins
Calories
173 kcal
Course
Breakfast
Cuisine
American

Peanut Butter Banana Baked Oatmeal Muffins

Tyler Espinosa

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Peanut Butter Banana Baked Oatmeal Muffins are a healthy breakfast or snack that is gluten-free, dairy-free and contains no added sweetener!

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Ingredients

Servings

2 large ripe bananas mashed (1 cup)
½ cup creamy peanut butter*
2 large eggs
1 ½ cups oat milk**
1 tsp pure vanilla extract optional
2 cups rolled oats
1 ½ tsp ground cinnamon
½ tsp sea salt

Optional Additions:

2 Tbsp pure maple syrup
⅔ cup chocolate chips

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. As an alternative, you can spray the holes with cooking spray.
Whisk together the wet ingredients in a large bowl until creamy.
I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs.
Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined. If adding, stir in the chocolate chips.
Pour the oatmeal mixture into the prepared muffin pan, filling the holes all the way up. Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the baked oatmeal has set up and is golden-brown. Allow the oatmeal muffins to cool for 20 minutes before unwrapping them and eating.
Serve peanut butter banana baked oatmeal muffins with a drizzle of peanut butter or almond butter, a simple powdered sugar glaze, or a dollop of yogurt and fresh fruit if desired. Additional banana slices, blueberries, and a drizzle of pure maple syrup are also great!

Notes

*Replace the peanut butter with sunflower seed butter or almond butter.
**Use regular milk or non-dairy milk of choice.
Store any leftovers in an airtight container in the refrigerator for up to 7 days. These muffins also freeze well. You can store them in a ziplock bag and freeze it for up to 2 months. Simply microwave a muffin for 20 to 30 seconds any time the craving strikes.