Peanut Butter-Oatmeal Muffins: The Ultimate Easy, Healthy Breakfast Treat
Wholesome, naturally sweetened peanut butter-oatmeal muffins made in one bowl—perfect for busy mornings or weekend prep.
Equipment
- 12 cup muffin tin
- Large mixing bowl
- Whisk or hand mixer
- Silicone spatula
Ingredients
Wet Ingredients:
- 1 cup natural creamy peanut butter unsweetened
- 2 ripe bananas mashed (or 1/2 cup unsweetened applesauce)
- 2 large eggs or flax eggs for vegan: 2 tbsp ground flaxseed + 6 tbsp water
- ¼ cup maple syrup or honey
- ½ cup milk of choice almond, oat, or dairy
- 1 tsp vanilla extract
Dry Ingredients:
- 1 ½ cups rolled oats old-fashioned
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Add-ins:
- ⅓ cup dark chocolate chips
- ¼ cup chopped nuts
- ¼ cup shredded coconut
- ¼ cup dried cranberries or raisins
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together peanut butter, mashed banana/applesauce, eggs, milk, maple syrup, and vanilla until smooth.
- Stir in the rolled oats, baking powder, baking soda, and salt. Fold gently—do not overmix.
- Optional: Add in chocolate chips, nuts, coconut, or dried fruit at this stage.
- Divide batter evenly into 12 muffin cups, filling about ¾ full. Let rest 5 minutes before baking.
- Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
🧊 Storage Instructions:
- Store in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze up to 2 months. Wrap individually.
Notes
- For a crunchy topping, mix 2 tbsp oats, 1 tbsp brown sugar, and 1 tbsp chopped nuts and sprinkle before baking.
- Make mini muffins (bake 12–14 mins) or jumbo muffins (bake 25–28 mins).
- Use certified gluten-free oats for a gluten-free version.