Peanut Butter Banana Oatmeal Muffins

I love easy, healthy muffins like my 3-Ingredient Banana Muffins or Oatmeal Vegan Muffins. Vegan baking is my specialty, and I’ve been making these for years. You can be sure this recipe is very straightforward! These peanut butter banana oatmeal muffins use the same ingredients as peanut butter banana baked oatmeal cups, except that they have a light, fluffy banana muffins texture. You will need a blender to break the oat into oat flour and create bakery-style healthy banana muffins.

Why You’ll Love This Recipe

These peanut butter banana oatmeal muffins are naturally:

Gluten-free friendly using gluten-free rolled oat Dairy-free Egg-free No Added Sugar Vegan

Ingredients and Substitutions

All you need are:

Ripe Bananas – The riper the bananas, the sweeter the muffins will be. I recommend using bananas with black skin and many dark spots for the best texture and flavor. Almond Milk or any non-dairy milk you love. Peanut Butter – choose natural peanut butter with no added salt, no added oil, or sugar. Apple Cider Vinegar or lemon juice Vanilla Extract – for flavor. Old-Fashioned Rolled Oats – for a gluten-free recipe, choose certified gluten-free oats. Coconut Sugar – This is optional. You don’t need to add any sweetener if your bananas are ripe. Cinnamon – Cinnamon and bananas are a perfect match. Baking Soda and Baking Powder – The combination of both gives the muffins the perfect texture.

Optional Ingredients

You can add a crunchy texture to the muffin recipe by stirring in 1/4 cup to 1/2 cup of one of the following ingredients:

Chopped Nuts – walnuts and pecans taste delicious in peanut banana baked muffins. Dark Chocolate Chips – make sure to use vegan dark chocolate.

How To Make Peanut Butter Banana Oatmeal Muffins

It’s very easy to make these blender oatmeal muffins with peanut butter.

Storage Instructions

You can store the banana peanut butter oatmeal muffins in a sealed box in the fridge for up to 4 days. It’s also possible to freeze them in zip-lock bags for up to 3 months. Thaw at room temperature the day before.

Allergy Swaps

You can tweak this banana muffin recipe to fit your food allergy. Some options are provided below

Peanut-Free – Peanut butter can be replaced with any nut butter like almond butter or cashew butter. Nut-Free – you can replace the peanut butter with seed butter like tahini, sunflower seed butter, or pumpkin seed butter. Note that seed butter turns muffins slightly greenish. You can replace almond milk with nut-free milk like oat milk, hemp milk, or coconut milk.