You only need 3 ripe bananas and a few basic ingredients to make these peanut butter banana muffins. They’re soft, moist, spiced just right, and made in a blender!

Let’s start the week off by entering the peanut butter and banana territory. Because just peanut butter and just banana wasn’t enough. I’m certain that other muffins don’t stand a chance next to this match made in heaven. These are THE muffins to make.

Peanut Butter Banana Muffins Ingredients – each has a job!

There’s nothing but the basics here! Aside from the obvious, peanut butter + banana, you’ll need eggs, pure maple syrup, milk, old-fashioned oats, some levening agents, and a little cinnamon and vanilla extract.

• Peanut Butter: BIG flavor contributor.
• Banana: Not only does it add flavor, it also helps bind the ingredients together.
• Eggs: These help bind the ingredients together. Need to omit eggs? You can either make chia seed eggs (notes in recipe) or add more banana.
• Maple Syrup: I preferred the taste with maple syrup, but other unrefined sugars can be used such as coconut sugar or honey. You may need to lessen the amount if using honey since it’s a tad bit sweeter.
• Milk: Use the variety of milk that you have in the refrigerator. I’ve made these muffins with almond milk, oat milk, skim, 1%, 2%, and whole milk.
• Oats: Using old-fashioned oats is needed for this recipe. If you need it to be gluten free, make sure you use certified gluten free oats.
• Baking Powder + Baking Soda: Lifts the muffins up!
• Cinnamon, Vanilla & Salt: Each adds a touch of flavor.

These peanut butter banana muffins have a hearty, wholesome texture because they are made from oats. Since oats tend to absorb more liquid, there needs to be a solid ratio between the dry and wet ingredients. I found that the muffins for a tad dry without the addition of milk. Using 1/4 cup does just the trick!

Easy as 1-2-3. Seriously!

There are 3 steps for these muffins. That means, it’s about 5 minutes of “work” to get these in the oven.

1. Add the ingredients to a blender: Add all the ingredients (except the chocolate chips) to the blender. Be sure to start with the wet ingredients, believe me.
2. Blend together: Let the blender to the hard work! The blender helps create a smooth and creamy muffin batter that gives these muffins the best texture. If you’re adding chocolate chips, stir them in after you blend the ingredients together.
3. Fill the muffin liners: Pour the batter into the prepared muffin pan all the way to the top. That’s it, you’re done!

These muffins bake in just 15-16 minutes, so if you need to be in and out of the kitchen without a ton of dishes (duh), this recipe is your new best friend.

More Muffin Recipes to Try:

• Banana Oat Muffins
• Whole Wheat Apple Cinnamon Muffins.
• Whole Wheat Banana Nut Muffins.

Peanut Butter Banana Muffins

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 12 muffins

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Description

You only need 3 ripe bananas and a few basic ingredients to make these peanut butter banana muffins. They're soft, moist, spiced just right, and made in a blender!

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Ingredients

• 3 large ripe bananas (about 1 and 1/4 cups mashed)
• 2 large eggs
• 1/3 cup pure maple syrup*
• 1/2 cup creamy peanut butter*
• 1 and 1/2 teaspoons vanilla extract
• 1/4 cup milk*
• 2 and 1/2 cups old-fashioned rolled oats*
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• optional: 1/2 cup mini chocolate chip morsels

Equipment Needed

• high powered blender
• food processor
• 12-count muffin pan
• muffin liners

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Instructions

• Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners. 
  
• Add the ingredients in the order listed (the wet ingredients first), except the chocolate chips, into the blender. Blend for 15-30 seconds or until a smooth batter forms. If the batter gets warm from blending, allow it to cool for a minute before adding the chocolate chips.
• Pour the batter into the prepared muffin pan, filling each all the way to the top. Top with a few oats, if desired.
• Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 9-10 minutes or until a toothpick inserted into the center comes out clean— these took 9 additional minutes. The total baking time for these muffins is 15-16 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
  
• Muffins stay fresh covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
  

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Notes

Make ahead tip: These muffins freeze well. Store in air-tight bag or container and freeze up to 3 months. Allow to thaw on the counter or defrost in the microwave.

Milk: Any type of milk can be used for this recipe. I've used skim, 1%, 2%, and dairy-free milk. Most of the time I use unsweetened almond milk.

Oats: To make these gluten-free, use certified gluten-free old fashioned oats. I prefer the Bob's Red Mill brand.

Nut Butter: Feel free to use any nut butter for this recipe. I recommend using a creamy nut butter that doesn't require stirring (not runny or oily) otherwise it can alter the texture of the muffins.

Maple Syrup: You can replace the maple syrup with honey, although I would reduce the amount since honey tends to be sweeter.

Chocolate Chips: I prefer using mini chocolate chips so that there's more chocolate in every bite.

Make these vegan: Use 2 chia seed eggs (1 chia seed egg = 1 Tablespoon chia seeds + 2.5 Tablespoon water + let sit for a few minutes.)

Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!

Blendtec provided me with the Designer 725 Blender to bring you this recipe.