Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
peanut butter banana oat muffins on a baking rack

Peanut Butter, Banana, and Oat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 77 reviews

T๏ปฟhese Peanut Butter Banana Oat Muffins are an easy grab and go breakfast that you can make ahead. Perfect for a busy morning!

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Units Scale

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Instructions

  1. Heat oven to 375 degrees and place paper liners in a 12 cup muffin pan.
  2. 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.
  3. In a small microwave safe bowl, melt the unsalted butter in the microwave.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

Notes

V๏ปฟery 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!

U๏ปฟse 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.

M๏ปฟake 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.

Nutrition

  • Serving Size: 1
  • Calories: 187
  • Sugar: 14
  • Sodium: 239
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 48

Find it online: https://thecoppertable.com/peanut-butter-banana-and-oat-muffins/