✨ PB + Banana but make it a muffin ✨
This is one of the most iconic flavor combinations ever! My kids normally eat peanut butter and banana toast, so when I made these muffins they fell in love!
INGREDIENTS:
- 1 cups old-fashioned oats
-1 cup oat flour (if you don’t have oat flour you can put 1 cup of old fashion oats in a blender and blend)
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- 1 ¾ cups milk
- ⅓ cup maple syrup or honey
- 2 tbsp melted butter or oil
- 1 tsp vanilla extract
- 1/4 cup peanut butter
- 1/4 cup chopped bananas
INSTRUCTIONS:
-Preheat oven to 350°F. Spray a 12-cup muffin tin.
-In a bowl, mix oats,oat flour , baking powder, cinnamon, and salt. Add in , whisk eggs, milk, maple syrup, melted butter, and vanilla.
-Let batter rest 5 minutes. Fill muffin cups ¾ full.
top with dollops of peanut butter and chopped bananas in each cup. Bake 18–22 minutes until centers are set. Cool 5–10 minutes before removing from pan.
You can even meal prep these ahead of time and put them in the fridge to have healthy little snacks throughout the day!
Peanut butter and banana have long been cherished as a classic flavor duo, known for their natural sweetness and creamy texture. Turning this staple combination into a muffin makes for a versatile and convenient snack or breakfast option that's both satisfying and wholesome. One of the best parts about these PB banana oatmeal muffins is how simple they are to prepare. Using old-fashioned oats and oat flour not only adds fiber but also gives a hearty texture that pairs wonderfully with the soft muffin crumb. If you don't have oat flour on hand, just blending oats into a fine powder is a quick homemade alternative. The recipe calls for natural sweeteners like maple syrup or honey, which enhance the banana's sweetness without relying on refined sugars. Adding cinnamon gives the muffins a warm, comforting note while the mashed bananas keep them moist. To elevate the flavor and create delightful pockets of peanut butter goodness, spoon dollops of peanut butter and small pieces of chopped banana on top of the batter before baking. This doesn't just enhance the flavor but also adds appealing texture contrast. These muffins bake at 350°F until the centers are set, which usually takes about 18 to 22 minutes. Cooling them for a few minutes before removing from the pan helps maintain their shape and texture. What stands out about this recipe is its versatility for meal prepping. Making a batch ahead means you can enjoy a nutritious snack anytime during the day—great for busy mornings or an energy boost during work or school. Plus, storing them in the refrigerator keeps them fresh for several days. If you want to personalize your muffins, consider adding mix-ins like chopped nuts, dark chocolate chips, or seeds. For a dairy-free version, substitute milk with almond or oat milk and use oil instead of butter. Overall, these PB banana oatmeal muffins are an excellent way to enjoy a beloved flavor combination in a portable, health-conscious form that the whole family can enjoy.
❤️