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. 

  • 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


  • 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


  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. 



  • 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:


Keywords: healthy baking, toddler snacks, healthy muffins for toddlers, greek yogurt muffins