Banana Peanut Butter Oat Muffins

These Banana Peanut Butter Oat Muffins are moist, naturally sweetened, and packed with wholesome ingredients. Perfect for breakfast, snacks, or dessert, they’re gluten-free and made with no refined sugar. The combination of bananas, peanut butter, and chocolate chips makes them a delicious and satisfying treat.

Preparation Time: 10 minutes
Baking Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins

Ingredients

  • 3 ripe bananas, mashed (about 1 ½ cups or 360 g)
  • 2 large eggs
  • ½ cup (120 ml) unsweetened almond milk
  • ½ cup (125 g) smooth natural peanut butter
  • ¼ cup (60 ml) maple syrup
  • 1 tsp vanilla extract
  • 2 cups (180 g) old-fashioned rolled oats (gluten-free if needed)
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup (85 g) semi-sweet chocolate chips

Directions

  • Preheat Oven:
    • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
  • Prepare the Wet Ingredients:
    • In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, almond milk, peanut butter, maple syrup, and vanilla extract. Mix until well combined.
  • Add Dry Ingredients:
    • Add the rolled oats, baking powder, and salt to the wet ingredients. Stir gently until the mixture is evenly combined. Do not overmix.
  • Fold in Chocolate Chips:
    • Gently fold in the chocolate chips, reserving a few for sprinkling on top of the muffins if desired.
  • Fill the Muffin Tin:
    • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Top with reserved chocolate chips if desired.
  • Bake:
    • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Serve:
    • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Serving Suggestions

  • Enjoy with a cup of coffee or tea for a delightful breakfast.
  • Pair with yogurt or fresh fruit for a complete snack.
  • Serve as a healthy dessert option with a drizzle of melted chocolate on top.

Cooking Tips

  • Use very ripe bananas for maximum sweetness and flavor.
  • For nut-free muffins, replace peanut butter with sunflower seed butter.
  • Add ¼ cup chopped nuts or dried fruit for extra texture and flavor.

Nutritional Benefits

  • Bananas: Provide natural sweetness and are a great source of potassium and fiber.
  • Peanut Butter: Adds healthy fats and protein.
  • Rolled Oats: High in fiber and complex carbohydrates for sustained energy.
  • Almond Milk: A dairy-free alternative that’s low in calories.

Dietary Information

  • Gluten-free (if using certified gluten-free oats)
  • Dairy-free
  • No refined sugar

Nutritional Facts (Per Muffin):

  • Calories: ~150 kcal
  • Protein: ~4 g
  • Carbohydrates: ~20 g
  • Fat: ~6 g
  • Fiber: ~3 g

Storage

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

Why You’ll Love This Recipe

  • Made with simple, wholesome ingredients.
  • Naturally sweetened with bananas and maple syrup.
  • Versatile and perfect for meal prep.
  • Kid-friendly and easy to make in under 30 minutes.

Conclusion
These Banana Peanut Butter Oat Muffins are a guilt-free indulgence that’s perfect for any time of day. With their naturally sweet flavor, soft texture, and satisfying ingredients, they’re bound to become a family favorite. Whip up a batch and enjoy the perfect blend of bananas, peanut butter, and chocolate in every bite!

Frequently Asked Questions

  1. Can I use quick oats instead of rolled oats?
    Yes, but the texture will be slightly different.
  2. What can I substitute for maple syrup?
    Use honey or agave syrup as an alternative.
  3. Can I make these muffins vegan?
    Replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water).
  4. How can I make these muffins nut-free?
    Use sunflower seed butter instead of peanut butter.
  5. Can I freeze these muffins?
    Yes, store in an airtight container or freezer bag for up to 3 months.
  6. Can I add other mix-ins?
    Absolutely! Try chopped nuts, dried fruit, or shredded coconut.
  7. Can I use dairy milk instead of almond milk?
    Yes, any milk will work in this recipe.
  8. How do I prevent muffins from sticking to the liners?
    Use parchment paper liners or lightly grease the muffin cups.
  9. Can I double the recipe?
    Yes, double the ingredients to make 24 muffins.
  10. How can I make the muffins sweeter?
    Add an extra tablespoon of maple syrup or a few more chocolate chips.