Looking for a quick, wholesome breakfast or snack that satisfies your sweet tooth without the guilt, these peanut butter banana oat muffins are for you!
Actually, they’re for my kid. He eats one of these muffins everyday for breakfast with some organic strawberries. I make a batch and freeze them and it’s so super simple quick and easy. He loves the taste and I love that they are refined sugar free and gluten free.
My son doesn’t have to eat gluten free but last year he was in kindergarten and he was sick all. of. the. time. Like the whole year. Which according to everyone is pretty much normal but I just couldn’t take it any more. One of the suggestions was to cut back on sugar( which of course is obvious for many reasons) but also to try gluten free. Well, we didn’t go completely gluten free but we cut way back.
I found this recipe from Chef Savvy for flourless peanut butter banana muffins and all I did was add some oats. Perfect! So tasty and Jackson really loves them.
They are ridiculously easy too because you throw everything into a blender (except the chocolate chips) and then bake them. I even use cupcake liners for easy clean up.
Ingredients for peanut butter banana oat muffins
Bananas- the riper the better
Eggs
Creamy peanut butter
Maple syrup- the real stuff, not pancake topping or whatever they refer to it
Oats- I love Bob’s Red Mill organic old fashioned gluten free oats
Honey
Vanilla extract
Baking soda
Semi sweet chocolate chips- I like HU reduced sugar chocolate chips
Why you’ll love these muffins:
Healthy and wholesome- made with oats, bananas, and peanut butter, they provide a nice balance of fiber, protein, and healthy fats.
Naturally sweetened- with bananas, maple syrup, and honey, there’s no need for refined sugar.
One bowl blender wonder- So easy to mix up and minimal clean up
Kid friendly- full of ingredients you can feel good about
Peanut butter banana oat muffins
Equipment
- 1 Blender I recommend a high powered blender because the ingredients can get pretty thick. If you don't have a high powered blender, use a food processor.
Ingredients
- 2 ripe bananas
- 2 large eggs
- 1 cup creamy peanut butter
- 1 cup rolled oats
- 1/4 cup maple syrup
- 2 Tbls honey
- 1 Tbl vanilla extract
- 1/2 tsp baking soda
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 400 degrees. Grease a regular size muffin pan with cooking spray or use cupcake liners. Set aside.
- Add all of the first 8 ingredients to a blender. Blend until creamy, about 2 minutes.
- Fold in the chocolate chips by hand.
- Divide the batter between the 12 muffins filling about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted in the middle comes out mostly clean. (under bake them slightly, as they will continue to bake in the pan as they cool.)
- Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.
- Store in an airtight container in the fridge for 3 days or in the freezer for up to 3 months.
Enjoy!
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