These banana peanut butter oat muffins were inspired by a couple of recipes from my favorite healthy food bloggers. While I love my usual oatmeal for breakfast, sometimes I’m in the mood for something a little unexpected, like a yummy baked good. These muffins satisfy that craving, while still being filling and wholesome. They are dense and a bit chewy from the addition of rolled oats, and the ripe bananas make them super moist. They’re low in sugar, and the peanut butter adds some healthy fat (plus makes them that much more delicious!). I baked a batch on Sunday night that I plan to enjoy for quick, easy breakfasts this week. Give them a try and let me know what you think!
Banana Peanut Butter Oat Muffins
Makes 10 muffins
- 1/2 cup flour or coconut flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- pinch salt
- 2 very ripe bananas
- 2 eggs
- 1/4 cup peanut butter
- 1/4 cup almond milk
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- Preheat oven to 350°. Grease a muffin tin.
- In a small bowl, whisk together flour, oats, baking powder, and salt.
- In a large bowl, mash bananas. Add eggs and beat well. Stir in remaining ingredients.
- Add dry ingredients to banana mixture and stir until just combined.
- Scoop batter into muffin cups and bake until lightly browned and a tester inserted in the center of a muffin comes out clean, about 25 minutes.
- I experimented with Trader Joe’s coconut flour instead of regular flour for this recipe. It yielded slightly denser muffins that were equally delicious.