These Peanut Butter Banana Oatmeal Muffins are easy blender breakfast muffins made with wholesome ingredients and perfect for breakfast.
They are vegan oats muffins made with no eggs, no dairy, and no added sugar needed.
What Are Peanut Butter Banana Oatmeal Muffins?
These banana oatmeal muffins use the same ingredients as peanut butter banana baked oatmeal cups, except that they have a light, fluffy banana muffins texture.
Of course, you will need a blender to make them break the oat into oat flour and create bakery-style healthy banana muffins.
Why You’ll Love This Recipe
These peanut butter banana oatmeal muffins are naturally:
- Gluten-free friendly using gluten-free rolled oat
- No Added Sugar
How To Make Peanut Butter Banana Oatmeal Muffins
It’s very easy to make these blender oatmeal muffins with peanut butter.
All you need are:
- Ripe Bananas – the riper the bananas, the sweeter the muffins will be. I recommend using bananas with black skin and many dark spots for the best texture and flavor.
- Almond Milk or any non-dairy milk you love.
- Peanut Butter – choose natural peanut butter with no added salt, no added oil, or sugar.
- Apple Cider Vinegar or lemon juice
- Vanilla Extract
- Old-Fashioned Rolled Oats – for a gluten-free recipe, choose certified gluten-free oats.
- Coconut Sugar – This is optional. You don’t need to add any sweetener if your bananas are ripe.
- Baking Soda
- Baking Powder
You can add a crunchy texture to the muffin recipe by stirring in 1/4 cup to 1/2 cup of one of the following ingredients:
- Chopped Nuts – walnuts and pecans taste delicious in peanut banana baked muffins.
- Dark Chocolate Chips – make sure to use vegan dark chocolate.
Making The Banana Muffin Blender Batter
Line a 12-hole muffin pan with muffins cups and lightly spray oil in the muffins cups to avoid the batter sticking to the paper. Set it aside.
Preheat the oven to 350°F (180°C).
In the jug of high-speed blender type Vitamix, add the banana, almond milk, peanut butter, apple cider vinegar, vanilla extract, oats, baking powder, baking soda, cinnamon, and salt.
Blend on the high-speed setting for about 30 to 45 seconds using the tamper attachment of the blender if needed to push down the ingredients to the batter and create a smooth muffin batter.
If you don’t have a tamper tool, stop the blender, scrape down the sides of the jug with a silicone spatula, and blend again until the batter is smooth with no oats pieces.
Set aside 5-10 minutes it rest the batter and avoids creating a hole in the center of the muffins when they bake.
You can also stir in the optional chopped nuts of chocolate chips at this time.
Fill each muffin cup up to 3/4 their level and bake the muffins in the center rack of the oven for about 25 to 35 minutes or until a pick inserted in the center of the muffins comes out clean.
Cool down the muffins on a cooling rack at room temperature.
You can store the banana peanut butter oatmeal muffins in a sealed box in the fridge for up to 4 days. It’s also possible to freeze them in zip-lock bags for up to 3 months.
Thaw at room temperature the day before.
You can tweak this banana muffin recipe to fit your food allergy. Some options are provided below
- Peanut-Free – Peanut butter can be replaced with any nut butter like almond butter or cashew butter.
- Nut-Free – you can replace the peanut butter with seed butter like tahini, sunflower seed butter, or pumpkin seed butter. Note that seed butter turns muffins slightly greenish. You can replace almond milk with nut-free milk like oat milk, hemp milk, or coconut milk.
More Vegan Muffin Recipes
If you like vegan muffins, you’ll love these other recipes:
Peanut Butter Banana Oatmeal Muffins
Shop My Tools
Optional – for a boost of sweetness
- 1/4-1/3 cup Coconut Sugar
- ⅓ cup Peanut Butter (Unsalted)
- In a high-speed blender, add banana, almond milk, peanut butter, apple cider vinegar, vanilla extract, oats, baking powder, baking soda, cinnamon, and salt. Add coconut sugar too if you want to sweeten the batter.
- Blend on the high-speed setting using the blender tamper attachment to push down the oat to the blade. Stop after 30-45 seconds or until the batter is smooth and slightly runny.
- Fold in the chopped nuts and stir with a silicone spatula.
- Rest batter in the blender jug for 10 minutes at room temperature – it will slightly thicken.
- Meanwhile preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with muffin paper liner. Spray some oil on the paper. Set aside.
- Fill each muffin hole with 1/4 cup of batter.
- Bake in the center rack of the oven for about 25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean or with a little crumb on it.
- Cool down on a wire rack for 30 minutes, add a few chocolate chips if desired, so they melt during the cooling process.
- Serve with 1 teaspoon peanut butter on top.
- Store in a sealed box in the fridge for up to 4 days or freeze in zip-lock bags for up to 3 months. Thaw at room temperature the day before.