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Peanut Butter Oat Banana Muffins

Peanut Butter Oat Banana Muffins

If there is one thing I hope everyone doing the Fresh Fit Kitchen Healthy Changes Challenge will learn, it is that you do not have to restrict everything to be healthy.  Banishing the bloat, doesn’t have to mean not having treats in your life.  It’s all about incorporating healthy sweets like these Peanut Butter Oat Banana Muffins.   You can enjoy these for breakfast or as a dessert. They are healthy enough for both. Tasty enough to satisfy that sugar craving.

Peanut Butter Oat Banana Muffins

The peanut butter banana combo has been around for along time.   It’s the perfect portable yummy treat.  I use  King Arthur White Whole Wheat flour in this recipe. I find this one to be light and airy.  The texture of my baked good doesn’t suffer when  I use it. These would be good with some extra peanut butter spread on or a bit of butter.

Peanut Butter Banana Oat Muffns

Everything in Moderation

The reason I don’t like plans that cut everything is that it’s unrealistic. Honey, oats, whole grains and even chocolate have a place in our diets.  Balance will get you so much further than a life of eating the same thing over and over or being miserable.  A life without chocolate is misery after all.

Peanut Butter Banana Oat Muffins

So make a batch of these muffins and grab one when you run out the door for breakfast or enjoy it as an after dinner treat. 🙂

Peanut Butter Banana Oat Muffins

If you make these please tag me on Instagram @FreshFitKitchen.  I love to see your creations.

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Peanut Butter Banana Oat Muffins

Peanut Butter Banana Oat Muffins

Peanut Butter Oat Banana Muffins

Peanut Butter Oat Banana Muffins have oats, peanut butter, and whole grain flour to start your day right. They are refined sugar free and contain healthy fat from coconut oil.
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 Muffins

Ingredients
  

  • 3 whole Bananas overripe is best
  • 1/4 cup coconut oil Melted and Cooled
  • 1 large egg
  • 1 tsp. vanilla
  • 1/4 cup honey or maple syrup
  • 1/3 cup Peanut Butter Natural without extra oil.
  • 1/4 cup rolled oats
  • 1 3/4 cup White Whole Wheat Flour I use King Arthur.
  • 1/4 tsp. salt
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/4 cup Almond Milk
  • Chocolate Chips for garnish
  • Extra Oats For Garnish

Instructions
 

  • Preheat Oven to 350 Degrees. In a large bowl mash together the bananas, coconut oil, egg, vanilla and honey. Mix until smooth.
  • Add in the peanut butter and work it into the mixture until incorporated.
  • Next stir in the oats, flour, salt, baking soda and baking powder. Stir in the almond milk.
  • Scoop the batter into 12 muffin cups. Top with 3 chocolate chips each (optional) and extra oats (Optional). Bake for 16-18 minutes until a toothpick inserted in the center comes out clean.

Notes

I have not tried these with gluten free flour.  I specifically reference that I used King Arthur White Whole Wheat Flour as whole wheat flour brands can vary greatly.
Tried this recipe?Let us know how it was!
Recipe Rating




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Judy Rata

Wednesday 7th of March 2018

I can’t wait to try these!

Krysten

Wednesday 7th of March 2018

Hey Judy! Thanks for stopping by the blog! I would love it if you tried them and reported back. I think you and your family will love them. :)

Lisa

Saturday 13th of January 2018

These muffins are very filling and are great for breakfast. I used regular whole wheat flour instead of the white. The chocolate chips on top add a touch of sweetness. I will be making these again for sure!

Krysten

Sunday 14th of January 2018

Oh great! So happy you enjoyed them! :)

Audra

Friday 12th of January 2018

I made these today and they are really good! I used all purpose gluten-free flour & coconut milk instead of almond milk & I added about 1/3 C dark chocolate chips. They turned out fine being gf! They are SUPER moist inside which I’m not sure if that’s how they’re supposed to be or if it’s from my bananas having been frozen...? Either way, they’re a great addition to my muffin choices!

Krysten

Friday 12th of January 2018

Awesome! I am so happy to hear they worked gluten free! I figure the frozen bananas added a tiny bit of moisture. I also find some gluten free baking recipes to have more moisture than regular recipes. I am glad to hear you enjoyed them. Thank you for stopping by Audra!

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