Peanut butter banana oat muffins are such a classic flavor combination that never fails. These are simple to make and feature nutritious ingredients like greek yogurt, whole-milled flax seed and rolled oats.
We all need a solid banana muffin recipe in our back pocket, right? This recipe packs a punch with nutritious ingredients like whole wheat flour, rolled oats, flaxseed, yogurt, and peanut butter.
They are so simple to make if you have a stand mixer (but not required!) and while they’re slightly sweet, they aren’t dessert-like by any means. My toddler loves them and I like serving them to him because I know he’s getting protein, fiber and healthy fats.
Plus they taste great.
Ingredients
- bananas (brown bananas work the best)
- plain full-fat yogurt (or Greek)
- natural peanut butter (the kind that you have to stir)
- butter
- eggs
- brown sugar or coconut sugar
- white whole wheat flour
- old fashioned rolled oats
- ground flax (I love Manitoba Milling)
- baking soda, kosher salt & cinnamon
Muffins or Quick Bread
Since muffins are portable, don’t require slicing in the morning and also take less time to bake, I usually opt for baking muffins over a loaf. Especially if I have liners on hand which cuts way down on clean up time.
If you want to make this a loaf, I’m confident that would work great too! The bake time would probably be around 45-60 minutes.
Customize the Ingredients
Here are some substitutions you might make based on the ingredients you have, and any special dietary preferences:
- All-purpose flour for the white whole wheat
- Coconut sugar for the brown sugar
- Buttermilk or regular plain whole milk yogurt for the Greek yogurt
- Melted coconut oil for the butter
- Optional add-ins: chocolate chips, dried fruit or nuts
Muffins are generally really forgiving, so a great starting point for baking newbies. Just don’t try to change too many things at once.
After baking, the tops should be just slightly browned, mounded on the top (not flat) and a toothpick should come out clean when poked in the middle.
Let the steam pour out, slather with more peanut butter and enjoy one warm. I can’t think of a better way to start my day. Peanut butter banana oat muffins for the win!
You might also like:
- Zucchini Banana Bread Baked Oatmeal
- Espresso Banana Bread with Dark Chocolate
- Pumpkin Blueberry Muffins with Tahini Glaze
Peanut Butter Banana Oat Muffins
Peanut butter banana oatmeal muffins are such a classic flavor combination that never fails. These are simple to make and feature nutritious ingredients like greek yogurt, whole-milled flax seed and rolled oats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Baking, Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 small brown bananas
- 1/3 cup (75 grams) plain full-fat yogurt
- 1/3 cup (90 grams) natural peanut butter
- 1/4 cup (56 grams) unsalted butter, melted and cooled
- 2 eggs (90 grams)
- 1/2 cup (80 grams) brown sugar
- 1 cup (136 grams) white whole wheat flour
- 1/2 cup (50 grams) old fashioned rolled oats
- 1/4 cup (26 grams) whole-milled flax seed
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- optional: 1/2 cup chocolate chips
Instructions
- Preheat oven to 350° F.
- Add bananas through brown sugar to the bowl of a stand mixer fitted with paddle attachment and mix on medium until smooth and well-combined (can also mix by hand).
- In a separate bowl, whisk flour through salt. Add flour mixture to wet ingredients until just combined (do not over-mix).
- Fold in chocolate chips (if using) and divide the batter into 12 greased or lined muffin cups.
- Bake for 20-22 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let rest in the pan for 10 minutes. Transfer to a cooling rack.
Notes
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Let muffins cool completely before storing so they don’t retain moisture inside a sealed container
- See this post for tips on storing muffins.
- Enjoy within two days, or freeze.
- Modified from: https://www.myrecipes.com/recipe/peanut-butter-banana-bread
Nutrition
- Serving Size: 1 muffin
- Calories: 246
- Fat: 12 grams
- Carbohydrates: 33 grams
- Fiber: 4 grams
- Protein: 6 grams
Keywords: healthy baking, toddler snacks, healthy muffins for toddlers, greek yogurt muffins
This recipe was originally published on October 30th, 2017. Photos and post were updated on October 20th, 2019.
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Sarah says
These were delicious! My daughter loved them too – great way to sneak more fiber into her diet.
Leanne says
That’s so great Sarah! Thanks for taking the time to share your comment.