Extra-ripe bananas and all-natural peanut butter make these oatmeal banana peanut butter muffins a healthier snack option! Made in one bowl and no added sugar, these muffins will become a must-bake healthy treat!
This recipe came about when I opened up my freezer and found 12 overripe bananas. #truestory Since I already perfected banana bread (which is my usual go-to), I decided to change it up and experiment with one of my favorite flavor combinations: peanut butter + banana.
Think banana bread meets oatmeal meets peanut butter. It really doesn’t get any better than this these Oatmeal Banana Peanut Butter Muffins! Once you save up enough ripe bananas, you just need pantry staples to make these delicious muffins.
Ingredients You Need:
- oat flour – you can easily make your own by grinding rolled oats if you don’t have oat flour on hand!
- baking powder
- baking soda
- sea salt
- VERY ripe bananas – I’m talking black, mushy bananas!
- vanilla extract
- egg
- peanut butter – I like to look for an all natural version where the ingredients are just peanuts and salt.
- unsweetened almond milk
No Sugar Added!
Did you notice that sugar isn’t on the ingredient list? The ripe bananas add enough sweetness for these banana peanut butter muffins… you just have to make sure they are super ripe. Bananas that aren’t quite ready are more tart while bananas that look like they should be thrown away are actually almost caramelized and perfect for these muffins! If you like things on the sweeter side you can add some coconut sugar.
Making and Storing These Muffins
To store these muffins: you’ll want to make sure they’re completely cool first. Allow them to cool in the muffin tin for 20 minutes before moving them to a wire rack to completely cool. Store in an airtight container at room temperature for up to three days or in the freezer for up to three months.
Oatmeal Banana Peanut Butter Muffins
Extra-ripe bananas and all-natural peanut butter make these oatmeal banana peanut butter muffins a healthier snack option! Made in one bowl and no added sugar, these muffins will become a must-bake healthy treat!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups oat flour*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 4 large VERY ripe bananas, mashed
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup all-natural peanut butter
- 1/2 cup unsweetened almond milk
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin tray with liners or spray with coconut oil.
- In a large bowl combine oat flour, baking powder, baking soda and salt.
- Add in bananas, vanilla, egg, peanut butter and almond milk.
- Divide batter evenly amongst muffin cups for a total of 12 muffins.
- Bake for 20-25 minutes (give or take depending on oven heat and altitude). Muffins are ready when the tops spring back after being touched.
- Allow to cool for 20 mins before removing from muffin tin.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer.
*You can try replacing with whole wheat flour but you will want to decrease the flour slightly (around a 1/4 cup).
