Go Back Email Link
–+ servings
plate of baked oatmeal muffins and a muffin tray with baked muffins inside. A blue napkin to the side and a ripe banana
Servings: 12 Muffins

Peanut Butter Banana Baked Oatmeal Muffins

4.54 from 26 votes
Peanut Butter Banana Baked Oatmeal Muffins are a healthy breakfast or snack that is gluten-free, dairy-free and contains no added sweetener!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 2 large ripe bananas mashed (1 cup)
  • ½ cup creamy peanut butter*
  • 2 large eggs
  • 1 ½ cups oat milk**
  • 1 tsp pure vanilla extract optional
  • 2 cups rolled oats
  • 1 ½ tsp ground cinnamon
  • ½ tsp sea salt

Optional Additions:

  • 2 Tbsp pure maple syrup
  • ⅔ cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with muffin papers. As an alternative, you can spray the holes with cooking spray.
  • Whisk together the wet ingredients in a large bowl until creamy.
    Peanut butter and mashed banana in a mixing bowl.
  • I find this is easiest when I first mash the banana until it’s creamy, then stir in the peanut butter until creamy, and then whisk in the milk and eggs.
    All of the wet ingredients for the muffins in a mixing bowl.
  • Add in the dry ingredients (oats, ground cinnamon, sea salt) and mix until well-combined. If adding, stir in the chocolate chips.
  • Pour the oatmeal mixture into the prepared muffin pan, filling the holes all the way up. Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the baked oatmeal has set up and is golden-brown. Allow the oatmeal muffins to cool for 20 minutes before unwrapping them and eating.
  • Serve peanut butter banana baked oatmeal muffins with a drizzle of peanut butter or almond butter, a simple powdered sugar glaze, or a dollop of yogurt and fresh fruit if desired. Additional banana slices, blueberries, and a drizzle of pure maple syrup are also great!

Notes

*Replace the peanut butter with sunflower seed butter or almond butter.
**Use regular milk or non-dairy milk of choice.
Store any leftovers in an airtight container in the refrigerator for up to 7 days. These muffins also freeze well. You can store them in a ziplock bag and freeze it for up to 2 months. Simply microwave a muffin for 20 to 30 seconds any time the craving strikes.

Nutrition

Serving: 1Muffin (of 12), Calories: 173kcal, Carbohydrates: 20g, Protein: 7g, Fat: 8g, Fiber: 3g, Sugar: 4g
Course: Breakfast
Cuisine: American
Keyword: baked oatmeal, banana baked oatmeal, healthy breakfast, healthy oatmeal muffins, healthy snack, oatmeal cups, peanut butter baked oatmeal, peanut butter banana baked oatmeal muffins
Author: Julia
https://www.theroastedroot.net/peanut-butter-banana-baked-oatmeal-muffins/