If you are in need of a quick grab and go breakfast that is perfect for meal prep, then these easy Peanut Butter Banana Muffins with Oats will become a staple in your house! Make these tasty muffins in advance and have a homemade breakfast at the ready!
What You’ll Love About These Peanut Butter Banana Muffins
This is an easy recipe that is great for beginners, and one that is definitely appropriate for bringing the kids into the kitchen to help. There is no special equipment required, and they are a fast and healthy make ahead breakfast option!
In fact, you don’t even need a mixer for this recipe! Just a wooden spoon and a little elbow grease (not even very much elbow grease at that!).
We don’t do a lot of breakfast cereal in our house, so I am always baking muffins or making something like Roasted Vegetable Breakfast Hash, Zucchini Mushroom Frittata or Blueberry Cheesecake Overnight Oats.
These muffins make a great grab and go breakfast for those hectic mornings when you are feeling a little rushed. Why hit a coffee stand when you can make these yourself, and they taste better too!
They have fruit, protein, and oats. It’s pretty much a complete package. I find that my kids will actually eat these in preference of other breakfast options.
For them I think it almost feels like eating dessert in the morning. I would much rather they eat these than some of the sugary cereals out there!
A Delicious Peanut Butter Banana Treat
My youngest has reached the age that he loves helping in the kitchen. These muffins are the perfect recipe for him to assist with. Since he was just a baby, peanut butter and banana were two of his favorite things.
Lately, whenever I head into the kitchen he is right behind me, pushing a dining room chair along with him to stand on. He never asks, he just starts to grab a chair if he sees me in the kitchen doing anything that remotely resembles cooking.
I certainly don’t mind though. He is learning valuable skills and I hope as he gets older that he really enjoys cooking.
Since he has been helping me in the kitchen more frequently, I have found that he is much more open to trying new foods than he has been in the past thank goodness!
I am sure those of you that have young children have found that to be your experience as well. At this point, any way that I can get him to try new things or eat more vegetables is a win in my book.
What You’ll Need To Make These Muffins
As with most baked goods, you’ll need wet ingredients and dry ingredients. A little further down in the post, I have some great tips for using the right peanut butter, what type of oats you need, and how ripe your bananas will need to be.
- All Purpose Flour
- Rolled Oats
- Granulated Sugar
- Light Brown Sugar
- Baking Powder
- Unsalted Butter
- Creamy Peanut Butter
- 2% Milk
- Vanilla Extract
You can use an equal amount of vanilla bean paste for this recipe if you don’t have any liquid extract.
If you don’t have 2% milk, you can use 1% if needed, just don’t use skim milk. You won’t have enough extra fat the milk provides if you use skim.
How To Make Peanut Butter Banana Muffins
- Place paper liners into a 12 cup muffin pan.
- Combine the dry ingredients in a large mixing bowl.
- In another medium sized bowl, mash the bananas and melt the butter in a microwave safe bowl.
- Add all of the wet ingredients to the bananas and stir to combine.
- Pour the wet ingredients into the bowl of the dry ingredients and stir well.
- Spoon the batter into the muffin liners. The batter will reach all the way to the top.
- Sprinkle with extra rolled oats, bake, and enjoy!
Read on for some additional tips for these muffins, and I have great info and detailed instructions in the recipe card as well!
What Kind Of Peanut Butter Should I Use?
Classic plain old jarred creamy Peanut Butter is best for this recipe. Chunky peanut butter or the grind your own natural peanut butter from the grocery store will make the muffins too chewy and dense.
How Ripe Do The Bananas Need To Be?
For this recipe, the bananas don’t need to be over ripe. I have made these with newly ripened as well as very ripe bananas, and they turn out fine either way!
What Type Of Oats Are Best When Making Muffins?
Be sure to use rolled oats, as they are a quicker cooking variety and the most appropriate type for baked goods.
Don’t substitute steel cut oats, because they require a longer cooking time and they will not be fully cooked in the amount of time the muffins take to bake.
Also, don’t use instant oatmeal, it’s not a good variety for baking due to how quickly they cook.
How To Store Peanut Butter Banana Muffins
They keep for a day or two out on the kitchen counter lightly covered with a cloth napkin or dish towel. They also keep in the fridge in a large freezer bag for up to five days.
Tips For Making Peanut Butter Banana Muffins
- Dark Brown Sugar could be substituted for the Light Brown, but it will be a bit more of an intense flavor.
- These will become almost rubbery if they overbake, so keep a watchful eye starting at the 15 minute mark and check every couple of minutes. You can use a toothpick, skewer, or cake tester to check for doneness. They were perfect out of my oven right around 18 to 19 minutes.
- The recipe can be doubled, just be sure you have a second 12 cup muffin pan and enough paper liners.
- Use a ¼ cup measuring cup as your spoon for the batter. It helps ensure that you are filling each well of the muffin pan with an equal amount of batter!
- These are yummy warmed in the microwave for a few seconds with a pat of butter. You could also eat them with a little extra peanut butter on top.
I really hope you and your family enjoy this recipe for peanut butter banana muffins! If you made these I’d love to hear from you. Just leave a rating or comment below.
If you’d like to share this recipe, make it and take a picture and tag me @thecoppertable in a post on Instagram, pin to a Breakfast, Baking, Brunch, or Muffins board on Pinterest or share on Facebook, Twitter, or anywhere else you like!
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These Peanut Butter Banana Oat Muffins are an easy grab and go breakfast that you can make ahead. Perfect for a busy morning!
- 1 1/4 cups All Purpose Flour
- 1/2 cup Rolled Oats, plus more for sprinkling on top
- 1/3 cup Granulated Sugar
- 1/3 cup Light Brown Sugar, packed
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 Medium Bananas, Mashed (about 2/3-3/4 cup yield)
- 1/2 cup (1 stick) Unsalted Butter, melted
- 1/3 cup Creamy Peanut Butter
- 1/3 cup 2% Milk
- 3 large Eggs
- 1 tsp Vanilla Extract
- Heat oven to 375 degrees and place paper liners in a 12 cup muffin pan.
- In a large bowl combine all dry ingredients (all purpose flour, the oats minus the extra for the muffin tops, granulated sugar, light brown sugar, baking powder, and salt) and stir well to combine and set aside.
- In a small microwave safe bowl, melt the unsalted butter in the microwave.
- In a large bowl, mash the banana well using a potato masher and add the remaining wet ingredients (creamy peanut butter, 2% milk, eggs, and vanilla extract) and add the unsalted butter. Stir the wet ingredients until well incorporated.
- Pour the wet ingredients into the bowl of dry ingredients. Using a wooden spoon or rubber scraper, stir well until all the dry ingredients are absorbed, being careful not to overmix.
- Using a 1/4 cup measure, spoon 1/4 cup of batter into each paper liner. There will be a little batter left at the end. Use a small spoon to evenly distribute the left over batter among the muffin cups. The batter will come right to the top of the paper liner.
- Sprinkle extra oats on the tops of the muffins. Place in the oven on the center rack and bake for 18-20 minutes, or until a toothpick or cake tester placed in the center of a couple of the muffins comes out clean.
- Start checking for doneness at the 15 minute mark, then check again after that every two minutes until done. Be careful not to overbake, or they will become chewy. In my oven, the muffins were done at the 18 to 19 minute mark, so these may not need a full 20 minutes to bake. Let cool and enjoy!
Very ripe or newly ripe bananas are equally good for this recipe, no need to wait for your bananas to turn brown to make these muffins!
Use jarred creamy peanut butter for this recipe. Using the natural peanut butter that requires stirring or the grind your own peanut butter will result in muffins that are too dense and chewy.
Make sure to use rolled oats. Steel cut oats will not cook in the amount of time these muffins bake, and instant oatmeal is not the right type to use for baking.
Amount Per Serving: Calories: 187Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 239mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 5g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.