Y’all, I’m snacking on one of these oatmeal muffins fresh out of the oven as I type this post. Not to toot my own horn or anything, but… So. Good.
This recipe is kind of like my Zucchini Oatmeal Muffins and Banana Bread Oatmeal had a baby. Or, if you prefer not to think of foods reproducing, it’s a lot like, ummm, banana bread in oatmeal muffin form. So yeah, basically like the Zucchini Oatmeal Muffins and Banana Bread Oatmeal had a baby.
These Peanut Butter Banana Oatmeal Muffins are going to be perfect for throwing together a batch at the beginning of the week and eating for breakfast for the next couple days. I used to make oatmeal muffins in college pretty often for that very reason. Only about 5 minutes of prep to get them in the oven and have a few days of breakfast ready to go? Count me in.
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Take a look at the ingredient list, and you’ll see that this recipe is gluten-free and dairy-free with no added sugar. And since they’re made with oats rather than white flour, I find them a lot more substantial and better at keeping me full for longer.
Whether you’re looking for an easy breakfast recipe for when back-to-school season hits, or you’re looking for something quick to throw into your meal prep rotation, I hope you’ll give these oatmeal muffins a try!
Peanut Butter Banana Oatmeal Muffins
With no added sugar, gluten, or dairy, these muffins are the perfect easy & healthy breakfast idea. Prep the ingredients in about 5 minutes, bake them, and have them ready to go for the week!
- 1 cup mashed banana (about 2 ripe bananas)*
- 1/4 cup peanut butter
- 1 egg
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup oats
- 1 tbsp coconut sugar (optional)
- additional banana slices (optional)
Combine all ingredients except the oats in a mixing bowl. Stir in the oats. Spoon into a greased muffin tin. (This makes enough batter for about 6 muffins.) Top with coconut sugar or additional banana slices if desired. Bake at 375 for 18 to 22 minutes, until a toothpick inserted in a muffin comes out clean.
Store in an airtight container on the counter for 2-3 days or in the fridge for longer.
*Be sure to use ripe or overripe bananas for this recipe in order to lend sweetness to the muffins. Frozen & thawed bananas also work well!
If you try these Peanut Butter Banana Oatmeal Muffins at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate Blog on Facebook!