Banana oat muffins are a delicious, wholesome treat for breakfast or as an after-school snack. This Banana Oat Muffin Recipe has got to be made in your kitchen.
I had given up on trying to perfect banana oat muffins. I wanted to use peanut butter, no butter, and when making anything with oats, it’s kinda difficult to get a light and fluffy texture. Well, Jason has been wanting banana oat muffins so I am giving it another whirl.
Two years ago when I got on my big health kick, {and lost 60 pounds} I tried all those recipes that didn’t contain butter, substituted with apple sauce, didn’t contain oils, added in some random ground up seeds, didn’t contain eggs, blah blah blah blah blah. I’ve tried them all. There were problems one way or the other:
- lacked flavor
- didn’t rise
- wasn’t a “muffin”
- the sides burnt
- cardboard texture
I could go on and on, but, those were the biggest fatalities when it came to creating a healthy Banana Oat Muffins recipe found on Pinterest. Now I do go back and delete my pins of ones that I have tried and were garbage. I don’t want anyone else to waste their time or hard earn dollars on a recipe that I didn’t enjoy because chances are, neither will you!
However.
I must say I nailed this one. The littles have already eaten three of them…I had to hurry up and shoot the muffins before they disappeared!
Ingredients in Banana Oat Muffins
Ingredients
- 2 Medium Bananas
- ½ cup Creamy Peanut Butter
- 1 tsp Pure Vanilla Extract
- 2 eggs
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Brown Sugar
- 1 cup Quick Cooking Oats
- 2 cups Flour
Instructions
- Preheat oven to 350.
- In a large bowl mash bananas with paddle attachment or mixer.
- Stir in creamy peanut butter and vanilla extract.
- Add in one egg at a time and combine.
- Stir in brown sugar until well combined.
- Next add in cinnamon, nutmeg, salt, baking powder, baking soda, and salt, stir.
- Add in oats and 1 cup of flour, stir.
- Add in the last cup of flour and mix until well combined.
- If using paper cupcake liners spray lightly with nonstick cooking spray.
- Cook for 10-15 minutes depending on how hot your oven becomes.
The banana flavor isn’t overpowering and neither is the cinnamon or nutmeg that I added in. The oats don’t soak up all the moisture, leaving nice light and fluffy muffins that rise, with BIG tops! I hate nothing more than small muffins that are flat. It’s not appealing and goes to show the recipe probably isn’t good, to begin with.
The oat flavor in the Banana Oat Muffins doesn’t take over, but, you know oats are there; they have a little bite. And the peanut butter, you can’t even tell that it is in there, but, it is delicious. Now I am going to head into the kitchen, grab myself a cup of coffee {I was up with my poor sick Bubby boy all night} and get myself my very own Banana Oat Muffin and catch up on writing a few more recipes for ya’ll!
WW FreeStyle Plan: 7 SmartPoints per muffin
Banana Oat Muffins
Ingredients
- 2 Medium Bananas
- ½ C Creamy Peanut Butter
- 1 TSP Pure Vanilla Extract
- 2 eggs
- 1 TSP Ground Cinnamon
- ½ TSP Ground Nutmeg
- ¼ TSP Salt
- 1 TSP Baking Powder
- 1 TSP Baking Soda
- 1 C Brown Sugar
- 1 C Quick Oats
- 2 C Flour
Instructions
- Preheat oven to 350.
- In a large bowl mash bananas with paddle attachment or mixer.
- Stir in creamy peanut butter and vanilla extract.
- Add in one egg at a time and combine.
- Stir in brown sugar until well combined.
- Next add in cinnamon, nutmeg, salt, baking powder, baking soda and salt, stir.
- Add in oats and 1 cup of flour, stir.
- Add in last cup of flour and mix until well combined.
- If using paper cupcake liners spray lightly with nonstick cooking spray.
- Cook for 10-15 minutes depending on how hot your oven becomes.
Nutrition
More Easy Muffin Recipes
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