These peanut butter chocolate chip banana oatmeal muffins are soft and moist and sweetened naturally using maple syrup. They’re incredibly easy to make and only require basic ingredients. Cut out the mess by using only one mixing bowl (fewer dishes YAY). Best of all, they are dairy-free and gluten-free. Perfect make-ahead snacks for hungry bellies.
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Peanut Butter Choc Chip Banana Oatmeal Muffins
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
These muffins are absolutely delicious!
So soft and moist, but so easy to bring together.
And they only require one bowl, so fewer dishes for you!!
You will need:
- peanut butter
- vanilla extract
- maple syrup
- dairy-free milk
- oat flour
- ground cinnamon
- baking powder
- chocolate chips
- more chocolate chips and oat flakes for sprinkling on top
These are just perfect for batch cooking, so why not make a double batch and freeze the other half for a busy week?
Tips and Substitutions For The Best Peanut Butter Banana Oatmeal Muffins
If you don't have the above ingredients on hand, don't fret, you can always make some easy substitutions.
Peanut butter can be exchanged for any other nut-butter or seed-butter. I have tried these muffins with almond butter and also with sunflower seed butter and they worked just perfectly.
Using sunflower seed butter also makes them more lunchbox friendly if your child attends a nut-free school, or you prefer not to send peanut butter to school.
Eggs can be substituted with chia eggs instead.
To make one chia egg, simply combine 1 tbsp of chia seeds and 2.5 tbsp of filtered water and allow to sit for 5 minutes, until it becomes a gel-like consistency.
This is a great option for someone with an egg allergy or someone who is vegan.
There are also pre-made egg substitutes you can buy at the store, however, it is so easy to use chia seeds if you already have them on hand.
Maple Syrup can be swapped out for some honey or rice malt syrup.
Dairy-free milk can be swapped for your milk of choice.
Oat Flour can be swapped for regular plain flour, or if you would like to keep it gluten-free, then a gluten-free flour mix.
NOTE: if you are gluten-free please be sure to check the packaging to ensure that the oats/oat flour you are using are gluten-free and have been produced in a safe facility.
How To Make Oat Flour
Oat flour can be purchased in most grocery or specialty stores.
However, if you cannot find it at the store, it is really easy to make your own!
Simply add 1 cup of oats to a high-speed blender and blend until the flour is blitzed and resembles a fine flour.
Can Banana Oatmeal Muffins Be Made Ahead Of Time?
Yes they can.
They will store well in the fridge for about 5 days which makes them perfect for making at the beginning of the week and including in lunch boxes or enjoying as an after-school or afternoon snack.
They also freeze well.
To freeze, arrange the food in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
When you want to enjoy the muffins, simply remove them from the freezer in the morning and pop them into a lunchbox. They will have thawed by the time lunch rolls around.
Alternatively, pull them out of the freezer the night before and allow them to thaw overnight in the fridge.
Need Some More Muffin Recipes?
If you are like me, there is always room for another muffin recipe.
Once you have enjoyed these banana oatmeal muffins try these out:
- Brown Butter Apple Spice Muffins
- Healthy Pumpkin Muffins with Apple and Granola Crumb
- Freezer Friendly Apple and Blueberry Mini Muffins
- Apple Carrot and Ginger Mini Muffins
- Protein-Rich Carrot Cake Muffins
- No Egg Choc Chip Muffin from Plant-Based Folk
Peanut Butter Choc Chip Banana Oatmeal Muffin
- Muffin Tin
- Preheat the oven to 350°F (175C).
- Place bananas in a large bowl and mash.
- To the mashed bananas add in the eggs, maple syrup, peanut butter, vanilla extract and milk and stir well to combine.
- Add in the oat flour, cinnamon, baking soda and salt. Using a spatula, carefully mix until the batter is just combined. Be careful not to overmix.
- Add the chocolate chips to the mixture and stir to combine.
- Either use a nonstick spray to spray a 12-count muffin or use cupcake liners.
- Divide the batter equally among muffin liners. Sprinkle chocolate chips and oat flakes onto each muffin.
- Bake for 20 minutes, or until a toothpick inserted into the muffin comes out clean, with just a few crumbs attached.
- Remove from the oven, and allow the muffins to cool for 5 minutes in the muffin tray, before transferring to a wire cooling rack and allowing to cool completely.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3