Peanut Butter Banana Oatmeal Muffins are the best thing since slice bread! With an aroma that will waft through the house, these wholesome muffins are a great way to start the day. Peanut Butter Oat Muffins are kid friendly and freezer friendly!
Of the many reasons to love this recipe, these are the ones that I think you will be drawn to the most:
- Recipe comes together from start to finish in under 1 hour: yes, that is right in less than one hour you can have a tray full of freshly baked delicious muffins just waiting to be devoured!
- Easy to find everyday ingredients: this recipe uses simple, pantry staples. You won't have to go to specialty shops or hunt high and low for the things you need as they are each readily available.
- 1 bowl and 1 spoon: we simply combine and stir the ingredients for this recipe, the method is so easy!
- Oatmeal muffins versus oat muffins: we add moisture through the wet ingredients and them soak to create soft, moist muffin texture!
- Freezer Friendly: the muffins are perfect to meal prep. Simply bake, let them cool and use as needed!
- Grab and go: snacks on hand means savings in your pocket. Skip the convenient store and shop from the bench instead!
- Versatile serving options: these muffins work as sweets, desert, treats, lunch box fillers and more!
My visual guide for you to use when shopping is below. The measured amounts and detailed instructions including oven temperature is in the printable recipe card.
As you can see, the recipe calls for:
- Oats: I use regular rolled oats for this recipe. They don't have to be an expensive brand. One of the steps we take is to add moisture (liquids) at the start of the recipe to ensure that the muffins are dense and moist (not dry!).
- Wholemeal self-raising flour: I love using this for muffins as it makes them taste more wholesome and delicious. The best thing is we skip sifting it and simply stir it into the mix! It delivers deliciousness to every bite of the muffins. A home brand version is fine, you don't need the premium stuff for this recipe!
- Buttermilk: we use this to ensure our muffins are soft and moist. It will be found in the milk section of the store, most often in a small carton. The texture is thick like cream and the colour is more yellow in appearance.
- Brown sugar: this is my favourite to use with oatmeal muffins as it is smooth and soft. It can be softly packed into the measuring cup.
- Olive oil: we add this also for soft, moist muffins. If you want to use an alternative such as sunflower or coconut oil you can.
- Free range egg: this is 1 standard size egg and gets added with the other wet ingredients to create the oatmeal.
- Peanut Butter: I use crunchy peanut butter. You can use smooth if that is your preference.
- Bananas: we need 2 x regular sized bananas. Mashing the bananas when the liquid has been added to the oats will give you something to do during that time.
- Baking Powder: this help the muffins to rise. As much as we use self-raising flour in the recipe, it is also a good idea to use a small amount of this for full, robust muffins.
- Salt: only a touch of this is needed. It helps bring out the flavours of the other ingredients when making baked goods.
Here are the step by step instructions for you to make the muffins. To begin with we need a large mixing bowl and wooden spoon.
- Add buttermilk, olive oil and egg to rolled oats (Photo 1)
- Stir then let soak for the oats to absorb the liquid (Photo 2)
- Add flour, sugar, baking powder and salt (Photo 3)
- Stir to combine (Photo 4)
We want to let to oats soak up the liquids, so I recommend whilst this is happening mashing the banana. You can also grease your muffin tin or fill it with patty pan liners.
This is the key difference between an oatmeal muffin recipe and a oat based muffin recipe.
Where an oat muffin recipe simply uses dried oats, an oatmeal muffin recipe see the oatmeal being made through the absorption of the wet ingredients into the oats before the rest of the ingredients are combined to make the muffin batter.
- Add peanut butter and mashed bananas to mixture (Photo 5)
- Stir to combine (Photo 6)
- Transfer into muffin tin (Photo 7)
- Oven bake for 30 minutes (Photo 8)
When you are stirring the muffin mixture, having added the peanut butter, ensure you use a bit of effect.
The peanut butter will then get spread throughout the muffins.
If the mixture is not combined thoroughly, the peanut butter flavour will only be found in the muffins where that ingredient is.
So be vigorous here. Or you can simply melt the peanut butter for 30 seconds to 1 minute, then add it to the mix. This is another trick to having it spread well throughout the batter.
Fresh from the ovens, the muffins smell amazing with the aroma of peanut butter wafting through the house.
I even like to spread a little bit of it on when serving the muffins for extra yum.
As you can see from the photos throughout the post, the muffins have a smooth edge to them.
If you use patty paper liners, they will have a jagged side. These, however, make the cleaning up part of the recipe much easier!
Top Tip: Use a regular muffin tin and patty papers when you want to use the muffins for snacks or lunch box fillers!
The best way to serve these muffins is fresh from the oven!
Or you can reheat or pop them in a lunch box. Each will work fine.
If you are at home, you can spruce them up a little with a drizzle of honey or maple syrup and dust of icing sugar or cocoa powder.
You may never want to go out for breakfast again when breakfast at home is 10 out of 10!
How to Guide
How to Store
Once the muffins have cooled, transfer them to an air tight container. They will last 3 days and do not need to be refrigerated.
How to Freeze
To freeze the muffins, ensure that they have cooled, then use cling wrap to tightly and firmly wrap each individual muffin.
They can be frozen for up to 3 months.
How to Reheat
There are a couple of options if you want to reheat these muffins.
You can microwave them for 1 minute.
Or you can pop them in the air fryer or oven to reheat.
The microwave will give you the fastest results.
Top Tips and Tricks
If you want to master the recipe from the very 1st time, have a read of my top tips and tricks, they will help you succeed:
- Ensure oven is pre heated.
- Use either softened butter and baking paper or patty paper liners to fill the muffin tin.
- When adding the peanut butter, stir the mixture vigorously. We want that ingredients spread consistently throughout the muffin mixture.
- When serving the muffins, do so with honey, dusted icing sugar, extra peanuts and peanut butter!
Frequently Asked Questions
Can I use peanut butter for baking?
Yes! Peanut butter is an excellent ingredient to use for baking.
It adds both flavour and moisture to recipes.
What goes well with peanut butter baking?
Peanut Butter pairs well with banana and chocolate chips when baking.
The flavours compliment each other and deliver taste and texture.
Does peanut butter taste sweet or salty?
Peanut Butter has both a sweet and salty taste to it.
Used in this recipe, it has a sweet flavour, as it is combined with the sugar and remaining muffin ingredients.
How do I make my muffins Fluffy?
Creating the oatmeal by adding the wet ingredients to the oats and letting them soak is a way to make the muffins moist.
To create them fluffy, we use self-raising flour and baking powder.
It is also a good idea, although not essential to use room temperature ingredients.
More Baked Sweet Recipes
If spending time in the kitchen baking till your heart is content is your favourite thing to do, I have some more recipes for you to try!
- Coffee Slice (no bake)
- Easy No Bake Tim Tam Slice
- Chocolate Caramel Slice
- Macadamia Caramel Slice
- Malteser Biscuits
- Peanut Butter Pinwheels
- Smarties Cookies
- Golden Syrup Cornflake Cakes
Grab your peanut butter and butter it on my friends!
PIN and save the recipe for later!
Peanut Butter Banana Oatmeal Muffins
- 1 12 hole muffin tin
- 12 Patty Pan Liners
- 1 Large mixing bowl
- 1 Wooden spoon
- 1 Wire Rack
- 1 Ice Cream Scoop Or 2 Soup Spoons
- 1 Oven Mit
- 2 cups rolled oats
- 2 cups self raising flour
- 1 egg
- ½ cup brown sugar
- ½ cup olive oil