Banana Oat Peanut Butter Muffins

I think it’s safe to say we all have been partaking in some heavy snacking these past few months. Snacking hard. After several indulgences over these past few months, we thought it was time to get off the couch and get creative. Creative with snacking is what we mean.

Therefore, today’s featured recipe is a snack you can definitely indulge in without worrying about adding more to that quarantine 15. We all need our snacks more than ever to help us cope with these stressful times, but it doesn’t mean it can’t be healthy. And healthy doesn’t mean it has to taste like paper. Definitely not on our watch.

Let us introduce to you the snack of the summer. Snacking can now be a safe pastime once again with these beautiful Banana Oat Peanut Butter Muffins! We never say no to bananas or peanut butter, so this muffin is pretty much heavenly. Not only do they taste delicious, they will fill you up when hungry since they are packed with wholesome oats, and peanut butter. Plus, if you haven’t seen the list of ingredients yet, you will quickly notice there is zero added sugar! This means you won’t get a post-snack sugar crash! Yay!

You can bake a batch of these muffins on a Sunday afternoon and snack on them easily throughout the week when you need a little something to keep you from grabbing the less than healthy stuff. Plus, we love banana bread, so these are more like a treat to us. We highly suggest warming one up in the microwave for about twenty seconds, topping with some peanut butter and maybe even a few slices of banana. You’re welcome!

Go on babes, get your snack on!

What You Need

2 cups oat flour*

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

4 large ripe bananas (mashed)

1 tsp vanilla extract

1 large egg

1/2 cup creamy peanut butter (any smooth version works – we used our favorite…Jif Reduced Fat Creamy)

1/2 cup unsweetened almond milk

Step by Step

1. Preheat oven to 350 degrees F.
2. Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
3. In a medium bowl, mash your bananas with a fork until pretty smooth. It’s okay to have some lumps. Add in your vanilla, egg, peanut butter and almond milk. Mix until combined.
4. In a large bowl combine oat flour, baking powder, baking soda and salt.
5. Add your dry mixture to the wet mixture and combine using a spatula until thoroughly mixed.
6. Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking). We topped with a few sprinkles of old fashion oats to make them pretty, but totally optional. You could even top with slices of bananas!
7. Bake for 20-25 minutes. Muffins are ready when the tops are browned and if you use a finger and touch it, if it spring back it’s ready.
8. Allow to cool for 10 minutes in the muffin tin, then remove and let cool on a cooking rack.
9. Store in an airtight container at room temperature for up to 3 days or freeze for up to 5 days.

*If you don’t have oat flour, you can easily make your own (we always do) by pulsing in a food processor or blender old fashioned oats until it’s a fine powder. Store extra for other baking adventures!

Looking for other muffins or bread recipes? Here are some other fan (and family) favorites…

Blueberry Banana Oat Muffins

Betty’s Simply Southern Cranberry MuffinsSkinny Banana Chocolate Protein Muffins

Cranberry Walnut BreadSkinny Whole Wheat Banana Bread (2-Ways)

Skinny Pumpkin Spice Bread

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Banana Oat Peanut Butter Muffins

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Servings 12 muffins

Ingredients

  

• 2 cups oat flour*
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 4 large ripe bananas mashed
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup creamy peanut butter any smooth version works – we used our favorite…Jif Reduced Fat Creamy
• 1/2 cup unsweetened almond milk

Instructions

 

• Preheat oven to 350 degrees F.
• Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.
• In a medium bowl, mash your bananas with a fork until pretty smooth. It’s okay to have some lumps. Add in your vanilla, egg, peanut butter and almond milk. Mix until combined.
• In a large bowl combine oat flour, baking powder, baking soda and salt.
• Add your dry mixture to the wet mixture and combine using a spatula until thoroughly mixed.
• Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking). We topped with a few sprinkles of old fashion oats to make them pretty, but totally optional. You could even top with slices of bananas!
• Bake for 20-25 minutes. Muffins are ready when the tops are browned and if you use a finger and touch it, if it spring back it’s ready.
• Allow to cool for 10 minutes in the muffin tin, then remove and let cool on a cooking rack.
• Store in an airtight container at room temperature for up to 3 days or freeze for up to 5 days.

Notes

*If you don’t have oat flour, you can easily make your own (we always do) by pulsing in a food processor or blender old fashioned oats until it’s a fine powder. Store extra for other baking adventures!