Peanut Butter Banana Oatmeal Muffins - 12 Servings

These muffins take about 15 minutes in a 375°F oven and make 12. You mash two bananas, stir two bowls together, and you're done.

The batter is whole wheat flour, rolled oats, Greek yogurt and natural peanut butter. That's a heavier mix than a boxed muffin, so don't expect a light cake crumb. Expect something filling you can eat in the car.

One thing to know before you start: mash the bananas until almost no lumps are left. Big chunks leave wet pockets and the muffins bake unevenly.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. Mix the dry ingredients

In a medium bowl, stir together the flour, oats, baking powder, baking soda, cinnamon and salt. Break up any oat clumps with your fingers.

3. Mash and mix the wet

In a second bowl, mash the bananas until smooth. Add the peanut butter, honey, Greek yogurt, almond milk, egg and vanilla, then stir until even.

4. Combine the two bowls

Pour the wet mix into the dry bowl. Stir just until no dry flour shows. A few lumps are fine, and overmixing makes the muffins tough.

5. Fill the cups

Spoon the batter into the liners, about three quarters full each. You should get 12 muffins.

6. Bake

Bake for 15 minutes. The tops should spring back when pressed and a toothpick should come out nearly clean.

7. Cool

Leave the muffins in the tin for 5 minutes, then move them to a rack.

8. Make the drizzle

Stir the peanut butter, honey and almond milk together until smooth. Add the milk a little at a time until it pours.

9. Finish the muffins

Spoon the drizzle over the cooled muffins and scatter crushed peanuts on top if you're using them.

How to Store Peanut Butter Banana Oatmeal Muffins

Tips & Tricks

• Mash the bananas in the wet bowl first, then add everything else. It's easier than mashing around peanut butter.
• Fill each muffin cup about three quarters full. Overfilling makes the tops spill over the liner.
• The muffins are done when the tops spring back when you press them lightly, or a toothpick in the center comes out with just a crumb or two.
• Let the muffins cool in the tin for 5 minutes, then move them to a rack. Leaving them in the hot tin steams the bottoms.
• If you only have a loaf pan, the batter works there too, but it needs about 35 minutes instead of 15.

Variations

Chocolate chip version

fold in a half cup of chocolate chips with the dry ingredients. This is a change to the original recipe, not part of it.

Loaf version

bake the same batter in a loaf pan for about 35 minutes. Check with a toothpick near the center.

No Greek yogurt

use the same amount of plain yogurt or sour cream. The texture will be a little looser.

Frequently Asked Questions

Peanut Butter Banana Oatmeal Muffins – 12 Servings

Peanut butter banana oatmeal muffins made with whole wheat flour, rolled oats, Greek yogurt and honey. Baked at 375°F for 15 minutes and finished with a peanut butter honey drizzle.

15 minPrep time15 minCook time35 minTotal12Servings

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Ingredients

• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 pinch salt (to taste)
• 2 bananas (medium)
• ½ cup peanut butter (natural)
• ¼ cup honey
• ½ cup greek yogurt
• ¼ cup almond milk
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons peanut butter
• 1 tablespoon honey
• ¼ cup almond milk
• peanut (crushed, optional)
• muffin tin
• muffin tin liner

Instructions

1. 1Heat the oven — Set the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. 2Mix the dry ingredients — In a medium bowl, stir together the flour, oats, baking powder, baking soda, cinnamon and salt. Break up any oat clumps with your fingers.
3. 3Mash and mix the wet — In a second bowl, mash the bananas until smooth. Add the peanut butter, honey, Greek yogurt, almond milk, egg and vanilla, then stir until even.
4. 4Combine the two bowls — Pour the wet mix into the dry bowl. Stir just until no dry flour shows. A few lumps are fine, and overmixing makes the muffins tough.
5. 5Fill the cups — Spoon the batter into the liners, about three quarters full each. You should get 12 muffins.
6. 6Bake — Bake for 15 minutes. The tops should spring back when pressed and a toothpick should come out nearly clean.
7. 7Cool — Leave the muffins in the tin for 5 minutes, then move them to a rack.
8. 8Make the drizzle — Stir the peanut butter, honey and almond milk together until smooth. Add the milk a little at a time until it pours.
9. 9Finish the muffins — Spoon the drizzle over the cooled muffins and scatter crushed peanuts on top if you're using them.

Cook's note: Mash the bananas until smooth before anything else goes in the bowl. That one step decides whether the muffins bake evenly or hide wet pockets.

Servings: 12

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes15 minutes35 minutes