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Peanut Butter Banana Oatmeal Muffins

by Tiffany Lo featured in Cupcakes or Muffins?

Inspired by


for 12 muffins

  • 1 cup
    whole wheat flour (130 g)
  • 1 cup
    rolled oats (80 g)
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    baking soda
  • 1 teaspoon
  • 1 pinch salt, to taste
  • 2 bananas, medium
  • ½ cup
    peanut butter, natural (120 g)
  • ¼ cup
    honey (85 g)
  • ½ cup
    greek yogurt (140 g)
  • ¼ cup
    almond milk (60 mL)
  • 1 egg
  • 1 teaspoon
    vanilla extract

Peanut Butter Honey Drizzle

  • 3 tablespoons
    peanut butter
  • 1 tablespoon
  • ¼ cup
    almond milk (60 mL)
  • peanuts, crushed, optional

Special Equipment

  • muffin tin
  • muffin tin liner
    Calories 213
    Fat 7g
    Carbs 34g
    Fiber 3g
    Sugar 12g
    Protein 6g

Estimated values based on one serving size.



  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mash bananas then add peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.
  4. Add wet ingredients to dry ingredients and mix until well combined.
  5. Line the muffin tin with liners and evenly pour mixture into the cups.
  6. Bake for 15 minutes.
  7. For the peanut butter drizzle, combine peanut butter, honey, and almond milk.
  8. Top muffins with peanut butter drizzle and crushed peanuts (optional).
  9. Enjoy!




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