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.
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.
I like to spread a little peanut butter on these muffins for extra flavor and protein.
Banana Peanut Butter Oat Muffins Recipe
Watch The Recipe Video Here
Ingredients
- 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
Instructions
- 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.
Nutrition
Julie @ HostessAtHeart says
I love this recipe! I have some banana’s ready to bake up and it will be a nice change from banana bread.
Amanda Finks says
Great Julie. I hope you like them!
Britton says
I love your recipes! You are my go-to source for healthy yet delicious food. I was wondering if you thought these could be made with cashew butter instead, since my husband has a peanut allergy. I wasn’t sure if the composition of nut butters was similar enough to replace one another when doing something as exact as baking. What do you think? I might give it a try.
Amanda Finks says
Britton,
Thank you so much!!
Yes. You could easily switch out the peanut butter in this recipe for other nut butters, like cashew or almond butter, using the same measurements.
Hope you like it!
Abby says
Sounds really yummy? Have you ever tried a substitute for the sugar? I’d love to make these for my toddler but without the sugar… Any suggestions would be awesome. Thx!
Amanda Finks says
Abby,
I haven’t made them without the sugar. But, I believe that substituting natural sweeteners, such as honey, agave, or maple syrup, would work just fine.
Hope you like them!
Renee says
Family really liked these muffins. I skipped the sugar because I figured the bananas and peanut butter had enough to sweeten them and I was right. I had chocolate chips to half of them for the kids. Great and healthy recipe for a quick snack.
One question-how long are these good for and do they need to be refrigerated? Thanks!
anna says
just made these, I added 3 scoops of protein (protein 17) to mine! they turned out great. but seems if I would not have put my protein in, they would have turned out to mushy. but either way would have been delicious, I couldn’t stop eating the batter
abby says
I made these muffins but forgot to put them in the fridge. Is it required? I wasn’t sure since it had yogurt in them. 🙁
Kasey says
this I could use regular plain yogurt??
Sangitha says
Great recipe!! Simple and satisfying!
Thank you very much for sharing!
I used maple syrup instead of brown sugar and next time I will attempt with dates instead.
Deena ONeill says
Could I use quick oats instead of rolled oats?
Sangitha says
Thank you! I have tried this recipe a couple of times and it we enjoy them.
This past time I took out 2 TBS of oat flour and adding 3 and 1/2 TBS almond flour.
I used coconut oil instead of almond butter.
I used date sugar instead of sugar.
I used whole milk yogurt instead of greek (this I was very nervous about)…and it was little more moist and tasty!!!
Thank you again for sharing!
Dina says
This is a great recipe and they turned out very tasty! Thank you! The only problem I had was that they were nice and round and deflated after a few minutes out at room temperature. Did I do something wrong?
Julie says
Just made a double batch of these and they are delicious! I added some chocolate chips. Into the freezer they go for an easy breakfast. Thanks loving the oat flour recipes!
Amanda Finks says
Thanks for the comment Julie! I’m glad you liked them! Adding chocolate chips sounds fantastic!!
Carolyn says
Recipe is AMAZING! I just made a dozen and my picky boys (age 3 and 5) each ate two!
Amanda Finks says
Oh that’s wonderful Carolyn! I’m so glad you and your boys liked them!
Laurie says
I also loved them
I used Better N Peanut butter it’s less fat then regular peanut butter and added tiny bit of walnuts and ch chips
Ashley says
These are AMAZING. I’ve made quite a few times. Blending everything gives it the consistency of “normal” muffins (not the weird texture of oat muffins). I typically throw over ripe (peeled) bananas in the freezer, and they work perfectly for this recipe. I’ve made these into mini muffins and full sized muffins. They are also good with a few chocolate chips sprinkled in (although I wouldn’t use a ton, or you over power the peanut butter & banana flavor). 2 thumbs up!
Krith says
You are a genius. I must make these asap with chocolate chips!
Brenda says
I wanted to put these in my weight watchers list but I need to know the grams of sugar to get points value. Does anyone have this?
plasterers bristol says
This sounds so good. Will be aiming to make this over the weekend. Thanks.
Simon
sally says
ok made this and doubled the recipe. didn’t have yogurt so used sour cream and some lemon juice and mayo and milk and only used 1 cup total… also added some protein powder… made in a 9×13 cake pan baked at 350 for 30 minutes and it was wonderful…. will make this again best cake gluten free texture ever…. thanks for the wonderful recipe.
Krith says
I made this over the weekend with a couple of modifications:
1. Regular homemade yogurt instead of greek yogurt because that’s what I had on hand
2. Brown sugar instead of regular
This is such a winner! I’m totally enjoying the subtle sweetness from the bananas and the saltiness from the peanut butter. I also love the texture that the tiny grains of oatmeal add.
I just ate one for breakfast and am kicking myself for not bringing 2!
Michele says
Hi Amanda – I just made the muffins – they are great, with a very light and fluffy texture!
I used tahini instead of peanut butter, included lemon zest and a 1/2 teaspoon of cinnamon, and did not include any sugar. Next time I might try the muffins with a 1/4 cup brown sugar.
Thanks for the recipe, it is definitely a keeper, and will be made often!
Lyne Bergeron says
Scrumptious, 3 bananas, 1 egg, 3 tablespoon of honey, no sugar, no salt oops I forgot the salt. I have a mini-chopper put in the large oats to grind added in bowl with dry ingredients. In chopper whipped the bananas then added the wet ingredients and with a spoon mixed everything. The yogurt was vanilla flavoured so no vanilla added. Also the bananas weren’t fully ripped.
Laura says
Loved that these are lower in sugar! Kids loved them too!!