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