These Peanut Butter Banana Oat Muffins are packed with whole grain oats, healthy fats and protein, making them a delicious and kid-friendly after-school snack for the whole family!
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If you’ve been around here for any length of time you’ll know I’m always coming up with new muffin recipes to share with you, my dear readers. These Peanut Butter Banana Oat Muffins are one of my kids’ favourite muffin recipes (both to make and to eat!) and they’re definitely on repeat in our kitchen. I know you’re going to love them too!
Because I love baking muffins so much I’ve created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape!
I’ll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW. I’ve made SO many muffin-baking mistakes over the years and I’m dying to share all my secrets with you!
Ingredients for Peanut Butter Banana Oat Muffins
- peanut butter
- mashed banana
- brown sugar
- vanilla extract
- vegetable oil
- all purpose flour
- rolled oats
- baking soda
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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I hope you love these muffins as much as we do! Let me know in the comments below, what’s your favourite muffin recipe? I’d love to know!
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- Blueberry Streusel Muffins
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- Pumpkin Spice Streusel Muffins
- Rhubarb Streusel Muffins
- Raspberry Lemonade Muffins
- Lemon Pistachio Muffins
- Peach Cobbler Muffins
- Best Ever Greek Yogurt Chocolate Chip Muffins
- Apple Carrot Ginger Muffins
- Best Ever Banana Muffins
Peanut Butter Banana Oat Muffins
- 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
- 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.