Mini Blender Peanut Butter Banana Oat Muffins
Tasty, naturally sweetened, and freezer-friendly, these Mini Blender Peanut Butter Banana Oat Muffins make a great hand-held snack or breakfast for toddlers, kids, and adults. Everyone in the entire family will enjoy this easy recipe.
I always like to have quick, easy, and healthy snacks on hand for my kids. These mini blender peanut butter banana oat muffins are perfect for snacking, especially on those busy on-the-go days.
Not only do these mini muffins make for a great snack, but they also make for a quick, easy, and healthy breakfast for those busy mornings when everyone is racing out the door.
Speaking of busy mornings, Blueberry Oatmeal Bake and Apple Oatmeal Bake are two of my favorite prep-ahead breakfast dishes.
If you want to make larger muffins, this recipe will also make 12 large muffins.
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INGREDIENT NOTES
- Bananas: these are key to adding some sweetness naturally to these muffins as well as some moisture.
- Eggs: eggs help bind all of the ingredients together.
- Maple Syrup: sweetness is added naturally in this recipe, along with bananas there is also maple syrup.
- Peanut Butter: peanut butter adds some great creaminess, texture, and flavor to these mini muffins and some protein.
- Olive Oil: olive oil adds some healthy fats while adding some moisture so that these banana oat muffins are not dry.
- Vanilla Extract: this adds a little more sweetness naturally as well.
- Greek Yogurt: Greek yogurt adds protein and moisture to these muffins. These muffins do not contain butter, so we use a lot of moisture-containing ingredients to help prevent these blender oat muffins from drying out.
- Baking Staples: you will also need some baking soda, baking powder, and salt.
- Cinnamon: cinnamon adds a nice little spice to these muffins.
- Quick Oats: there is no flour used for these blender muffins. Oats add some great texture and fiber to these healthy oat muffins.
STEP-BY-STEP INSTRUCTIONS
- Preheat the oven to 350 F.
- Mash the bananas until well combined.
- To your blender add, bananas, eggs, and peanut butter (slightly melted). Blend until combined.
- Add in your maple syrup, vanilla, oil, yogurt, baking powder, baking soda, cinnamon, and salt. Blend until combined.
- Blend in your quick oats.
- Spray a mini muffin tin with oil.
- Evenly add the muffin mixture to the mini muffin tin, filling each tin 3/4 way full.
- Bake for 8-10 mins, until golden brown.
- Let cool for 5 minutes. Remove and add to a cooling rack and cool for 10 minutes before serving.
STORAGE TIPS
These flourless peanut butter banana muffins can be stored in an airtight container on the counter for up to 3-4 days.
FREEZER TIPS
These peanut butter banana oat muffins are freezer-friendly. Either store in a freezer-safe container or freezer Ziploc bag.
I have a bunch of these frozen in the freezer, and I just take out what I need, quickly thaw them in the microwave or for a few hours on the counter, and voila, a perfect and healthy snack is ready.
FREQUENTLY ASKED QUESTIONS (FAQ’s)
Butter makes for a better taste whereas oil makes muffins more light and fluffier.
You can replace oil with butter. Simply follow a 1:1 ratio.
This is likely caused by over-mixing the batter. This can result in a dense batter, making your muffins rubbery.
RELATED RECIPES WITH OATMEAL
- Overnight Oats
- Strawberry and Peach Oatmeal
- Oatmeal Raisin Cookies
- Low-Fat Blueberry Cheesecake
- Sweet Apple Muffins
Mini Blender Peanut Butter Banana Oat Muffins
Equipment
- 1 blender
Ingredients
- 1 cup banana mashed
- 2 eggs large
- ¼ cup maple syrup pure
- ¼ cup peanut butter slightly melted
- 2 tbsp olive oil extra virgin
- ¼ cup greek yogurt plain
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 2 cups oats
Instructions
- Preheat the oven to 350 F.
- To your blender add, bananas, eggs, maple syrup, and peanut butter. Blend until combined.
- Add in your oil, yogurt, baking powder, baking soda, and cinnamon. Blend until combined.
- Blend in your quick oats, a little at a time, until all the ingredients are combined well.
- Spray a mini muffin tin with oil.
- Evenly add muffin mixture to the mini muffin tin, filling 3/4 way full.
- Bake for 8-10 mins, until golden brown.
- Let cool for 5 minutes. Remove and add to a cooling rack and cool for 10 minutes before serving.
These are a huge hit! I make them and freeze them for quick snacks for my kids!!! I also added some walnuts. Delicious.
Yay!! 🙂 The perfect snack for little hands!!!
There is a reason these went viral on Pinterest! Love them!!!
Yay 🙂