And we’re back with another muffin recipe!! Have you tried my lemon poppyseed ricotta muffins yet? They are so bright, fresh, and flavorful for spring. I hope you give them a chance!
You can never go wrong with banana bread. Am I right?! Banana bread was a staple growing up, and a loaf never lasted more than 1-2 days at most in our house. This recipe uses peanut butter (instead of oil/butter) to add delicious flavor and texture. Bananas+peanut butter=LOVE. One of my favorite sandwiches growing up (and still do this day…when I’m not eating avocado toast.
Like the lemon poppyseed recipe, this recipe uses oat flour as the base. Oat flour is one of my favorite flours to use. It’s whole grain, full of fiber, and SO easy to make at home. No need to buy a special flour! Simply blend up oats (I’ve used both old fashioned/rolled and quick oats with success) in a food processor or blender until the oats are ground up and resemble a flour-like consistency! I would say oats are a pantry staple most people have on hand.
Actually, unlike lemons and ricotta which aren’t always fridge staples, you probably have all of the ingredients for this recipe on hand right now! You may just need to wait to let your bananas ripen. The riper bananas=the sweeter and more flavorful the muffins.
My favorite way to eat these muffins is warm with more peanut butter spread on top. Or just thought of this: try homemade honey roasted nut butter spread on top. I literally am considering making another batch of both these muffins and nut butter just to try this combination.
These muffins are another perfect easy make-ahead breakfast recipe for busy weekday mornings, or great for packing in lunches or snacks while at work or school. Kid-friendly and approved too 🙂 Hope you enjoy!
- 2 cups oats, ground into oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup mashed bananas (2-3 large)
- 2 eggs
- ¼ cup peanut butter
- ¼ cup pure maple syrup (could likely substitute honey)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Add 2 cups oats to blender or food processor. Process until oats become a fine flour-like texture and set aside in medium-size bowl. Add in baking soda, cinnamon, and salt to ground oats.
- Add bananas, eggs, peanut butter, maple syrup, and vanilla extract to blender and process until smooth.
- Add wet ingredients to dry and stir gently until combined. (Over-mixing can cause dense/tough baked goods).
- Pour batter into a 12-count muffin pan (should have enough for 12 muffins).
- Bake at 350 degrees for about 18-20 minutes, or until a toothpick comes out clean and tops spring back lightly when touched.
- Enjoy! Delicious warm with cinnamon butter or peanut butter.
PB, banana, oats…YUM!
Pretty much 3 of my favorite foods 🙂
Do you have to grind the oats up? I don’t have a food processor yet. I want to try these for my boys. They love banana bread and peanut butter
Hi Elizabeth!
I have not tried the recipe leaving the oats whole. That reminds me of a baked oatmeal, which I love (and have recipe ideas coming later on the blog for that!). However, usually baked oatmeal recipes require more liquid/milk. All that to say, good news is that you don’t need a food processor to grind up the oats! While it’s super simple and cheap to make on your own (and you may be able to in a regular blender?), you can buy a bag of oat flour for only $2-3 in the baking aisle of any large grocery store! I’d recommend going that route. Hope you try them and love them as well!