Peanut Butter Banana Oatmeal Muffins

These delicious muffins are a cross between oatmeal and banana bread. They are packed with oats, peanut butter, maple syrup, bananas, and chocolate chips. Enjoy for breakfast or as a healthy snack.

Although we love a traditional muffin (like lemon blueberry muffins and banana nut muffins), for those times we want a more wholesome option, we now have these tasty banana oatmeal muffins!

Banana oatmeal muffins topped with chocolate chips on a grey plate,

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These muffins are

Made with whole food ingredients: oats, nut butter, bananas, pure maple syrup!

Moist, soft, and dense. The texture is a bit different than a traditional muffin, they’re like a cross between baked oatmeal and a muffin.

Gluten free! No wheat flour in this recipe and the option to use gluten free oats, if necessary.

Naturally sweetened with bananas and pure maple syrup.

Great for breakfast, snacking, or lunch boxes.

Closeup of a banana oatmeal muffin with chocolate chips in it.

Ingredients needed

Bananas: Make sure they are overripe, they’ll be extra sweet.

Peanut butter: Feel free to swap for another nut butter.

Eggs: You’ll need two large eggs.

Maple syrup: This adds natural sweetness. Be sure to use real maple syrup.

Vanilla extract: Works beautifully with all the other flavors.

Milk: Dairy or plant based milk, your choice!

Oats: Use regular old-fashioned oats for the best texture.

Baking powder, cinnamon, and salt: For flavor, texture, and to help the muffins rise.

Chocolate chips: The chocolate chips make this recipe a bit indulgent. Feel free to leave them out, if you’d prefer.

Ingredients for banana oatmeal muffins (bananas, peanut butter, oats, baking powder, maple syrup, eggs, milk).

Recipe overview

*Full recipe below in recipe card*

This recipes uses a blender to quickly and easily assemble the batter.

Blend up the wet ingredients.
Add the dry ingredients.
Stir in the chocolate chips.
Add to the muffin pan.
Bake!

Collage of how to make banana oatmeal muffins (batter in a blender and in a muffin pan with chocolate chips).

Recipe tips

Use overripe speckled bananas. They’ll be extra soft and sweet.

Pulse the oats in the blender (step 1) to break them down a bit. This keeps the muffins from being dry and heavy.

Play around with the nut butter or spices to suit your taste.

Serving and storage

Serve warm or room temperature. Optional toppings: salted butter, peanut butter, honey, or just as is!

Store in the refrigerator for up to 3 days.

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