Banana Peanut Butter Oat Muffins

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Banana peanut butter oat muffins are made without flour or oil. They’re healthy, delicious, and simple to make by mixing in a food processor, or blender.

half of a Banana Peanut Butter Oat Muffin with peanut butter spread on top

Banana peanut butter oat muffins are healthy, delicious, and simple to make.   All of the ingredients get pulverized in a food processor, or blender.  This breaks down most of the oats and produces a smooth batter.  It also makes the mixing process a cinch.

There is no flour or oil in this recipe.  The oil is replaced with fat free Greek yogurt.  However, there may be some oil in your peanut butter, depending on what kind you buy.

These muffins are a perfect breakfast to make ahead for grab-and-go breakfasts throughout the busy work week.  Just store them in an airtight container in the refrigerator for up to 7 days.  Or, place them in the freezer in freezer-safe storage bags.  Then, transfer individual muffins to the refrigerator the night before you want to eat them.

2 image collage showing Banana Peanut Butter Oat MuffinsI like to spread a little peanut butter on these muffins for extra flavor and protein.

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half of a banana peanut butter oat muffin with peanut butter on top

Banana Peanut Butter Oat Muffins Recipe

5 from 21 votes
Banana peanut butter oat muffins are made without flour or oil. They're healthy, delicious, and simple to make by mixing in a food processor, or blender.
Prep Time 7 minutes
Cook Time 16 minutes
Total Time 23 minutes


Servings 12 muffins
Calories 158 kcal


  • 2 ripe bananas
  • 2 large eggs
  • 2 cups rolled oats
  • ¾ cup plain fat free Greek yogurt
  • ½ cup granulated sugar
  • 1/3 cup peanut butter
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • ¼ tsp. salt


  • Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
  • Add all of the ingredients to a blender or food processor. Blend, or process, for about 1 minute, scraping down the sides of the processor as necessary. Batter will be somewhat smooth (some of the oats will break down and some will still be in small flakes).
  • Pour the batter into the muffin tin, filling each cup about ¾ full.
  • Bake for 16-17 minutes.
  • Let the muffins cool in the muffin tin for 10 minutes. Transfer muffins to a wire rack to cool completely.


Serving: 1muffin | Calories: 158kcal | Carbohydrates: 23.2g | Protein: 6.2g | Fat: 5.3g | Saturated Fat: 1.2g | Fiber: 2.3g
Course Bread/Muffin, Breakfast, brunch
Keyword banana peanut butter oat muffins, oatmeal muffins recipe
Cuisine American
Author Amanda Finks

2 stacked Banana Peanut Butter Oat Muffins

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  1. 5 stars
    A good friend introduced me to this recipe years ago and it has remained a staple in my life! Thank you for sharing such a treasure with us all!

  2. Delicious- and I even forgot to add the sugar! I’m going out to buy more oats this morning to make more to take to a friend. Will probably add the sugar this time LOL

  3. 5 stars
    These put the “muff” in Muffin. They are just lovely, wait about 5 mins after out of oven with a dab of butter. So easy to prepare, and just the right blend of ingredients. I added one item to them to test the waters and it was wonderful. Great JOB and top of the muffin to you.

  4. 5 stars
    These are yummy. The family loved them. Also very fast and easy to put together. I added raisins and nuts.

  5. Loved this recipe, though I substituted sour cream and almond flavoring for the yogurt and vanilla. I also added chopped dried apricots. Delicious muffins.. could also ad raisins or chopped apples.👏

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About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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