(gluten free, dairy free, can be nut free)
If you love the unbeatable combo of peanut butter and banana, these peanut butter banana oat muffins are for you! They are fluffy, lightly sweet, and subtly nutty – perfect for an on-the-go breakfast or an afternoon pick me up.
What you need for these Peanut Butter Banana oat Muffins:
- whole eggs
- smooth peanut butter
- maple syrup (ideally dark)
- olive oil (or any oil – except coconut oil)
- oat flour (finely blended oats)
- baking powder
- walnuts (for topping)
- chocolate chips (for topping)
TIP: If you have peanuts and a food processor/blender, can make your own homemade peanut butter using my guide to homemade nut butters!
How do I make homemade oat flour?
Making your own oat flour is possibly the easiest and most satisfying (hello – you just made your own FLOUR!) thing ever. It will make you feel like a kitchen wizard, I swear. All you do is blend any kind of oat in the blender (yes, anything from steel cut to quick cooking) and blend until they form a fine flour. That’s it!
Other recipes with homemade oat flour:
Are these peanut butter banana oat muffins gluten free?
Although oats are naturally gluten free, they can be cross-contaminated with gluten in farming and processing. Ensure the oats/oat flour you use is entirely gluten free by checking the label!
NOTE: If you are using chocolate chips, make sure they are gluten free as well! Enjoy Life Foods has some great gluten free options (not sponsored).
How do I make these muffins nut free?
Even though these muffins use peanut butter, they can be made nut free! Replace the peanut butter with a seed butter like sunflower seed butter, and omit the topping of walnuts. For extra crunch, you can try adding some different seeds like pumpkin or sunflower!
Can I make these muffins vegan?
I have not gotten around to trying substitutions for the eggs in this recipe. However, if you’re feeling up to it, you can try making these vegan by adding a binder (one flax egg – 1 tbsp ground flax + 2.5 tbsp water, or 3 tbsp aquafaba – liquid from a chickpea can) and some extra lift (extra baking powder).
How long do they last? Can I freeze them?
These muffins last around 5 days if stored in an airtight container. You may want to keep them in the fridge if you’re concerned about the banana going bad.
Yes, they can be frozen! I recommend freezing them while they are still fresh (freeze the day you bake them).