Buy Now → 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
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
- 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