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Ingredients for Peanut Butter Banana Oat Muffins
- peanut butter
- mashed banana
- applesauce
- brown sugar
- eggs
- vanilla extract
- vegetable oil
- all purpose flour
- rolled oats
- baking soda
- salt

How to make the BEST Peanut Butter Banana Oat Muffins
- Don’t over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you’re left with muffins that are closer in texture to hockey pucks, it’s almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you’ll over-mix, so making them by hand is the way to go!!
- Choose natural peanut butter. Go for peanut butter with no added sugar or fat – just peanuts and salt.
- Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.
- Let them cool! No one likes a gummy muffin that’s underdone on the inside. Let the muffins cool until they’re almost room temperature before digging in, since they continue baking on the inside even after they’ve been removed from the oven.

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Peanut Butter Banana Oat Muffins
These Peanut Butter Banana Oat Muffins are packed with whole grain oats, healthy fats and protein - a delicious and kid-friendly snack!

Recipe: Ingredients
- 1/4 cup natural peanut butter
- 3/4 cup mashed banana
- 1/3 cup applesauce
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/2 cup all purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, whisk together the peanut butter, mashed banana, applesauce, brown sugar, eggs, vanilla and oil until smooth and well combined.
- Add the all purpose flour, oats, baking soda, and salt, and toss them gently together with a fork before incorporating them into the wet mixture.
- Using a silicone spatula, mix everything together until no streaks of flour remain. Don't over-mix but be sure all the flour is incorporated.
- Divide the batter evenly between the prepared muffin cups about 3/4 full or more. This is a thick batter, so they shouldn't overflow.
- Bake at 350 degrees Fahrenheit until the muffins lose their shine on top and a toothpick inserted into the middle of one of the muffins comes out clean.
- Let them cool in the tins for several minutes before removing them to a wire cooling rack to cool completely.
Recipe: Notes
Alternatively, add 1 cup all purpose flour and 1 cup rolled oats with muffins that have more fibre but a rougher, more hearty texture.
Feel free to add up to 1/2 cup of chopped nuts, raisins or chocolate chips to the batter, as desired.Â
Recipe: Nutrition
Nutrition Facts
Peanut Butter Banana Oat Muffins
Amount Per Serving (1 muffin)
Calories 171
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 27mg9%
Sodium 232mg10%
Potassium 147mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 15g17%
Protein 5g10%
Vitamin A 51IU1%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These turned out great! Not too sweet and my grandkids loved them! I’ll definitely be making this recipe again!