With no refined sugar (aside from chocolate chips) and no traditional flour, these peanut butter banana oatmeal muffins are a delicious treat that you can feel good about! The boys and I just baked another batch of these tasty muffins and the house still smells AMAZING! Seriously SO good – I wish “smell-o-vision” was really a thing! Since it’s not, you’ll just have to trust me and try these muffins yourself! They’re a great way to use up overripe bananas sitting on your counter (or in your freezer, if you’re like me). In addition to using up bananas, there is NO traditional flour in these muffins and NO refined sugar (except for whatever chocolate chips you use – and really, you could omit those if you wanted). YUM! So good! Ever since trying these strawberry banana oat muffins years again, I love making muffins and cookies with oats instead of traditional flour. I grind up my own rolled oats (you can buy gluten free rolled oats to make sure your recipe is 100% gluten free) to make an oat flour base. It is SO easy and so inexpensive to do at home. Not only do we like the flavor of oats, but I find that my body responds better to the oat flour and I feel full longer. It does make the muffins more dense than traditional flour muffins, but our family still thinks they’re delicious! The peanut butter in these muffins adds in some tasty flavor and protein, making these perfect to grab for a quick breakfast, an after school snack, or even a dessert treat! Here’s the easy recipe:
- 2 C mashed ripe banana (approximately 4 medium-large bananas)
- 1.5 C creamy natural peanut butter (*we use a natural, unsweetened butter)
- 4 eggs
- ⅔ C honey
- 3 tsp vanilla
- 3 C oat flour (grind approx 3¼ C rolled oats in a blender or food processor)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 C semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- In a large mixing bowl, mix mashed banana, peanut butter, eggs, honey, and vanilla.
- In a separate medium bowl, combine dry ingredients.
- Slowly add dry ingredients to large bowl with wet ingredients, mix just until well-combined. Fold in chocolate chips.
- Spray muffin tins with cooking spray. Spoon batter into prepared muffin tin, filling each cup at least ¾ to full.
- Bake for 15 to 20 minutes until muffins (until a toothpick comes out clean).
- Enjoy! Store in refrigerator or freeze.
Super tasty! So, whip up a batch to enjoy! They’re a big hit around our house!
Here’s some other oatmeal recipes to try:
- Strawberry Banana Oat Muffins
- Pumpkin Banana Oat Muffins
- Raspberry Oatmeal Muffins
- Overnight Slow Cooker Pumpkin Spice Oatmeal
- Pumpkin Oatmeal Pancakes