• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthyish Appetite

Healthyish Appetite

Approachable plant-forward recipes.

Show Search
Hide Search
  • Home
  • About
  • Recipes
  • Work with Me
  • Shop
  • Contact
  • facebook
  • instagram
  • pinterest
  • twitter

Peanut Butter Banana Oat Muffins

Filed Under: baked goods, oats, peanut butter, recipe, snacks Written By Leanne October 20, 2019

Jump to Recipe
muffin pin

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. 

peanut butter banana oatmeal muffins

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
bowl of muffin batter

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.

muffin tin full of peanut butter banana oatmeal muffins

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
Print

Peanut Butter Banana Oat Muffins

Print Recipe

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. 

  • Author: Leanne Ray, MS, RDN
  • 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

Scale
  • 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

  1. Preheat oven to 350° F.
  2. 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).
  3. In a separate bowl, whisk flour through salt. Add flour mixture to wet ingredients until just combined (do not over-mix).
  4. Fold in chocolate chips (if using) and divide the batter into 12 greased or lined muffin cups. 
  5. 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. 

Equipment

measuring cups

Buy Now →

measuring spoons

Buy Now →

mixing bowls

Buy Now →

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

Did you make this recipe?

Tag @healthyish_appetite on Instagram

This recipe was originally published on October 30th, 2017. Photos and post were updated on October 20th, 2019.

Want More Plant-Forward Recipes?

Join my VIP list and I'll send you five reader favorites! Healthy, flavor-packed recipes. What's not to love about that?

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

I promise I won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Reader Interactions

Comments

  1. Sarah says

    February 28, 2021 at 11:17 pm

    These were delicious! My daughter loved them too – great way to sneak more fiber into her diet.

    Reply
    • Leanne says

      March 1, 2021 at 12:55 pm

      That’s so great Sarah! Thanks for taking the time to share your comment.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Welcome

Welcome!

I’m Leanne and I created this space to share beautiful, wholesome, plant-forward recipes that are equal parts approachable and delicious.

Read More

Never miss a recipe.

Get new recipes straight to your inbox, every week.

Most Popular Recipes

  • Chickpea Cookie Dough Bites
  • 4 Ingredient Oatmeal Cookies
  • Basic Banana Overnight Oats (+ 3 Flavor Variations)

Quick & Easy

Salads & Bowls

Sweet Treats

Footer

Never miss a post

Get new recipes straight to your inbox, every week.

  • About
  • Contact
  • Press
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

© healthyish appetite · PRIVACY POLICY · design by lr creative

Copyright © 2023 · Leanne Ray ·

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
SAVE & ACCEPT