These Banana Peanut Butter Oat Muffins are dairy-free, refined sugar-free, gluten-free and so rich and delicious whether they’re for breakfast or snack!
Listen, I’ve always loved a good muffin. Entenmann’s Little Bites? Those little guys were quite literally my bus breakfast on the way to school every single day. I actually just Googled them to see if they were still made and low and behold, they are. We may just have to pick up a box just to see if they’re actually as good as my 11-year-old self thought they were.
No matter what, I can guarantee they’re not as good as these Banana Peanut Butter Oat Muffins.
Does anyone else have a toddle who’s obsessed with bananas? I have to keep them out of Norah’s view or she will ask for one every time she lays her eyes on them. Because of this, I’ve been so sad that my bananas no longer have time to go brown. Since everyone’s been posting their banana bread on social media, I decided it was time to overbuy bananas at my next grocery run, with the intention of making some baked goods. I’m so glad that I did.
These Banana Peanut Butter Oat Muffins are packed with nutritious ingredients and are dairy-free, refined sugar-free, and gluten-free. Plus, you probably already have everything you need to make them already in your pantry!
Ingredients & Subs
- oat milk (can sub any milk you wish)
- oat flour (deets on how to make below!)
- baking powder
- ripe bananas — the browner, the better
- natural peanut butter (can sub any nut butter as long as it’s oily, natural, creamy nut butter)
- pure maple syrup
- dairy-free chocolate chips (you can use whatever chocolate chips you like if you’re not worried about them being dairy-free. I use Lily’s chocolate chips to keep them refined sugar-free as well.)
*You can also omit the chocolate chips or add in any equal amounts of a mix-in of your choice. Blueberries or chopped nuts are fabulous!
How to store & freeze
These Banana Peanut Butter Oat Muffins keep in an airtight container in the fridge for 5 days. Allow the muffins to cool completely before freezing for up to 3 months. When you’re ready to reheat, you can thaw at room temperature or nuke in the microwave in 30-second intervals.
You can easily make your own oat flour by simply placing gluten-free oats into a blender and blending or pulsing until they’re smooth and flour-like. I’ve never actually purchased oat flour because I always have oats on-hand and I’d rather have a multi-use product in my pantry. You’ll want to blend approximately 1 1/2 cups of oats to get 1 cup of oat flour. I like making extra to make pancakes!
More Muffin recipes you’ll love!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
- 1 cup mashed ripe bananas 2-3 ripe bananas
- 3/4 cup natural creamy peanut butter
- 2 large eggs
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon oat milk
- 1 cup gluten-free oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (I used Lily's)
- Preheat oven to 350ºF. Line a 12-cup muffin liner with muffin liners.
- In a large mixing bowl, whisk together the mashed bananas, peanut butter, eggs, maple syrup, vanilla extract, and oat milk until smooth.
- Stir in the oat flour, baking powder, cinnamon, and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners. I like to use an ice cream scoop for this. Top with additional mini chocolate chips, if desired.
- Bake 20-25 minutes until a toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy!
If you make these, be sure to snap a photo and use #mymoderncookery on Instagram!