These Peanut Butter Banana Oat Muffins are low in added sugar and high in fiber and flavor, making them the perfect healthy snack on a busy day!
**Photos updated June 2016**
Hi Friends!
These muffins. I am obsessed. I am not exaggerating when I say I’ve eaten at least one of these Peanut Butter Banana Oat Muffins every single day for the past month or so.
If you’ve been paying attention to my Sunday food prep, you may have noticed these little guys making repeat appearances. I’ve been making a batch of them every weekend and tweaking the recipe a little bit each time with the goal of reducing the amount of added sugar without losing flavor.
Since pregnancy has made breakfast a little bit of a challenge, I’ve been sticking to cereal and milk when I first wake up, but mid-morning I tend to get hungry. So, I’ve been eating a muffin for my snack, along with lots of water!
Peanut Butter Banana Oat Muffins
I’ve finally adjusted the recipe enough and gotten it to a point where I’m super happy with the ingredients so I’m ready to share with you guys!
Here’s the recipe:
Peanut Butter Banana Oat Muffins
Low in added sugar and full of fiber and flavor, these make a great snack.
Ingredients
- 1/2 cup mashed bananas (approximately 2 medium)
- 4 Tablespoons butter, melted
- 1/4 cup plain yogurt - i use full fat. 2% would also work. Greek or regular should be fine.
- 1/2 cup peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 Tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup white whole wheat flour
- 3/4 cup rolled oats
- 1/2 cup chocoalte chips
Instructions
- Preheat oven to 350 degrees F.
- Combine bananas, butter, yogurt, peanut butter, egg, vanilla and sugar in a large bowl and mix well.
- Add dry ingredients and stir until just combined.
- Stir in chocolate chips.
- Scoop into muffin liners and bake for 25-30 minutes or until toothpick inserted into center comes out clean.
Like I mentioned in the notes above, I made these several times, reducing the amount of sugar from 1/4 cup to 2 Tablespoons and increasing the peanut butter from 1/4 cup to 1/2 cup. If you like your muffins sweeter, feel free to add a couple extra Tbsp of sugar.
Also, if you want to leave out the chocolate chips, feel free, although I’ll probably call you crazy 😉 I store mine in the fridge in a tupperware container.
Muffins are one of my favorite things to make during food prep! If you liked this post, you’ll love my ebook – The Ultimate Guide To Food Prep – set to release June 27, 2016. It dives into even more detail about how to food prep, troubleshoots common problems and provides tons of tips to make it easier! Click the image below for more details.
Enjoy!
–Lindsay–
Yum!!! I love love love peanut butter. I will have to make these this weekend
I have a few ripe bananas that need to be used – I know what I’ll be making today!
I love that you use butter in these. It is just a must sometimes to make a delicious bake 🙂
These look really good!
absolutely. definitely makes baked goods better!
Do we have nutritional info on these ?
i don’t, sorry!
YES. Full of goodness and you bet I’ve noticed you teasing us with these! Pinning!
Oh yum, these do look delicious! I’ve needed a new muffin recipe in my life for work snacks. These look perfect!
enjoy!
These muffins look amazing. I’ve been looking for a good muffin recipe. Thanks for sharing!
these look delicious!
we be muffin obsessed too.
especially the EIGHT YEAR OLD of the we 🙂
Wow only 2 tablespoons of sugar!? I’m impressed and excited to try these. 🙂
yep! and i made a batch with no brown sugar this weekend and they were great too!
you had me a PB and banana… love!
Were you reading my mind? I was going to make some muffins for the kids today and wanted to do something new — AND I have all those ingredients in my pantry. I guess it was meant to be!
i’m the master of perfect timing 🙂
Oh my goodness, I NEED to try these! PB and banana is the best combo ever!
I love any excuse to eat peanut butter in the morning… or for any meal! These would definitely make great snacks/desserts!
I need to make these!!! they look and sound amazing, Lindsay,…just like every other recipe you create! 🙂
thanks so much Cathy! hope you enjoy them!
I have a protein version that is really similar to this! I made them for Heather and Kirk this week. 🙂
I’ll have to try these when I’m not looking to hit macros. LOL! They look awesome!
These look so great! I’ve been experimenting with banana muffins but cannot get my ratios right… they are a little too wet… maybe since I’m using such mushy bananas!
it always takes me a few batches to get it right in a new recipe too!
I love snacking on peanut butter and bananas throughout the day. I’ll need to give these muffins a go!
I love when you find a recipe that you enjoy so much you eat it everyday! You may get sick of it, you may not, but hey if it makes you happy, why stop? LOL! These look DELISH!
haha yep. we’re past the one month mark of still enjoying them so i’m just going with it!
These look so yummy!! Sharing!
PB and bananas is one of my fav combos! I can’t have peanut butter right now bc I’m on a low fat diet for reflux… but I can’t wait until I can have it again!!
This looks incredibly delicious! I love peanut butter and bananas together! Yum!!
My kind of muffin, especially since you kept the added sugar level low!
made them without any brown sugar at all this weekend and they were just as good!
These look SO YUMMY and I say, the more PB and chocolate chips, the better, yes?! 🙂
definitely in my book 🙂
I made similar muffins from ripe bananas a few months ago. But my husband and son didn’t like it, as they’re so picky eaters. Sometimes, I’m getting tired in the kitchen in order to satisfy them.
But I myself love all healthy recipes even if some of them might taste different for me.
Keep posting awesome recipes!
Thank you so much!
I’ve been so into muffins lately and PB, I don’t know why I let them slip from my life! Thanks for deliciousness!
same here. i’m pretty much obsessed!
These look super delicious, thanks for sharing! I’ll have to make them for my husband. He’s not a breakfast eater, or a healthy eater for that matter, and these look like a great snack that he’ll eat!
they’re perfect for on the go breakfast!
I am definitely going to have to try these out! I’m always looking for quick & easy breakfast items that I can grab when I’m running out of the door. Thanks for sharing!
you’re welcome! hope you enjoy!
i will definitely be trying it this weekend. thanks for sharing 🙂
I made these and ate one after dinner last night, and then switched up the breakfast I had planned so I could eat one this morning, too 🙂
Thanks for the great recipe! So often recipes low in added sugars skip out on the fats, too, but these are delicious and satisfying.
awesome! so glad you liked them!
i agree. the fat is what makes them wonderful and gives them some staying power!
i have to admit anything that contains peanut butter and bananas i can instantly devour.. love how guilt free the recipe is too. definitely craving an oat muffin right now!
These were so tasty! I substituted half of the butter for applesauce and added 1/2 teaspoon of salt because I used fresh ground peanut butter. Thanks for a great recipe.
awesome!! glad you liked them!
Any thoughts on possible calorie count per muffin? Thanks for the recipe, these are tasty!!
I don’t know, but you can input the recipe into my fitness pal to find out!
Sweet, I totally forgot I had that app, thanks!
Would you recommend a equal part substitution of oat flour in place of the whole wheat flour?
that should work, but i haven’t tried it myself
Yum, I am definitely bookmarking this!
Hi Lindsay — I just came across these muffins the other day and made them for my kids. I couldn’t be happier with how healthy they are for a quick morning breakfast. I also have a food blog that I write for fun as I am a stay at home Mom with young kids with a passion for cooking and writing! Lastly, I see that you live in Columbus. I do as well! Thanks for the great recipe. Hope you’ll find something you like on my site, http://thecommonplate.com
I would definitely try these again because I love the combination but I would probably at least double the bananas – just couldn’t taste them enough and the dough was SO thick. I ended up with quite dry muffins. Maybe I could add some milk next time too. And for the tastes of my ladies here, I doubled the sugar. They’ll enjoy them this way today but I’ll add more bananas and milk next time!! Thanks for the recipe!
sounds like great changes to make. sorry they were dry! mine don’t ever seem to have that problem.
No problem! It might just be because the flour here is quite different – I’m in Italy and sometimes the different flour makes quite a difference. The ladies did enjoy them and since I made lots they will enjoy them next week too!!
Hi. These sound amazing. Have you calculated the nutrition values? I am diabetic and that would be good information for me.
Made these with all oats (food processed 1.5 cups of organic thick cut) and left out the flour. Also, no sugar, but I did put raw honey on the tops when they came out of the oven. Kids and husband are both happy. Thank you!
Nice! Just made these…well, I didn’t have yogurt, looked up a substitute and used sour cream. I chunked 1/2 a banana because I didn’t have too many choc chunks to add in. And then while in the oven for 2 minutes, I saw that I forgot the brown sugar! lol…so I sprinkled some on top. Bottom line, they came out great! Love them, will make again. Thanks Lindsay
yay! so glad they turned out!
I made them for the second time this morning and I have to say that they are just saving my life this first trimester pregnancy. So delicious and hearty and it is so fantastic to have something to reach for when I’m feeling queasy in the mornings. Thanks for a great recipe!
awww i feel your pain…they saved my pregnancy as well 🙂
Any tips on a dairy-free replacement for the yogurt? Do you think applesauce would work?
hmmm i’d say it’s worth a shot! or maybe a dairy free milk?
For anyone’s who’s wondering if they can tweak the recipe further, I made them with 4 tbsp (1/4 cup) of canola oil instead of butter (although you could probably get away with using less oil), 1 cup of rolled oats and 1/2 cup of flour, and (because I was in a rush) set my oven to 375. They were delicious!
Made these yesterday – awesome recipe!! I didn’t have any chocolate chips on hand so I left those out but sprinkled brown sugar on top of each before baking – delicious. They are very moist! Will definitely make again.
so glad you liked them!
None of the links to recipes are working
what links do you mean?
Wow! I just made these (forgot to add yogurt and nixed the chocolate chips) and they were so awesome!!! I was expecting one of those healthy/gummy texture muffins – but this was truly a treat! We aren’t a high sugar family so the amount of sweetness from the banana/pnut butter/brown sugar was exactly the way we like it! My three year old ate a whole muffin in a matter of minutes! Thanks for sharing the recipe and allowing for my many exclamation points (truly excited about this recipe) =)
so glad you liked them!!
i love muffins or quick snack such as this one. thank you for sharing these..
Approximately How many muffins does this recipe make? I’m thinking about doubling it.
I usually make 10-12
These are so good! I added chopped pecans (because i can’t not add nuts to anything…) 🙂
hurray!
What kind of peanut butter did you use? I’m assuming one without added sugar?
yep i use one where the only ingredients are peanuts and salt!
Just came across your recipe when I googled “banana oatmeal muffins” … the peanut butter was an added bonus! I used sour cream instead of yogurt (it’s what I had on hand) and crunchy (processed) peanut butter. Didn’t have any chocolate chips, but I wish I did!! These are amazing! Thank you so much for an awesome recipe! Going to check out the rest of your blog now 🙂
so glad you liked them!!
These muffins are so good! Our toddler loves them and we do too! So nice to see recipes like this with just a tiny amount of sugar.
so glad to hear it!