Peanut Butter Banana Oat Muffins (Print Version)

Hearty muffins with peanut butter, banana, and oats for a sweet, satisfying breakfast or snack option.

# Components:

→ Wet Ingredients

01 - 2 medium ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup creamy peanut butter
04 - 1/3 cup honey or maple syrup
05 - 1/4 cup unsweetened applesauce
06 - 1/3 cup milk (dairy or non-dairy)
07 - 1 teaspoon vanilla extract

→ Dry Ingredients

08 - 1 1/2 cups rolled oats
09 - 1 cup whole wheat flour
10 - 1 1/2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1/2 teaspoon ground cinnamon

→ Add-ins

14 - 1/3 cup mini chocolate chips or chopped nuts

# Directions:

01 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - Combine mashed bananas, eggs, peanut butter, honey or maple syrup, applesauce, milk, and vanilla extract in a large mixing bowl. Whisk until smooth and fully incorporated.
03 - In a separate bowl, stir together rolled oats, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until evenly distributed.
04 - Add the dry ingredients to the wet ingredients and mix gently, stirring just until combined. Avoid overmixing to ensure light texture.
05 - Gently fold in chocolate chips or chopped nuts if using, ensuring even distribution throughout the batter.
06 - Divide batter evenly among the muffin cups, filling each about three-quarters full for optimal rise.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • No mixer needed and ready in just over half an hour
  • Naturally sweetened so they are better for you
  • Perfect use for overripe bananas you forgot on the counter
  • Freezes beautifully so you can make breakfasts for later
02 -
  • High in protein and fiber so you stay satisfied longer
  • No refined sugar if you use honey or pure maple syrup
  • Easily adapted for allergies with a few simple swaps
03 -
  • Rub a little oil on your muffin liners to stop sticking. Paper liners can sometimes stick to muffins especially if using honey or maple syrup
  • Do not overmix the batter. A gentle fold keeps things tender and lets the oats create just right chewiness
  • If your bananas are not ripe enough roast them in the oven at three hundred fifty degrees until the skins turn black and the insides soften and sweeten. This trick has saved me so many times

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