Banana Peanut Butter Oat Muffins with Greek Yogurt (Baby Friendly)

I created this recipe because I wanted an easy on-the-go snack for my baby that wasn’t prepackaged. I combined a few of his favorite foods – whole milk greek yogurt, peanut butter, banana and oats – while sneaking in a few foods he won’t eat on their own (I’m looking at you, eggs!). The result – mini muffins that we can both enjoy!

Also I am now a silicone muffin pan convert – they are a BREEZE to clean, and food pops out without having to using any grease, butter, etc. This set from Amazon comes with both a regular muffin pan and a mini-muffin pan (what I used for this recipe). The edge is reinforced with metal so it doesn’t flop around when you’re loading it in and out of the oven. I could not recommend more for muffins, egg bites, etc.!

Peanut Butter Banana Oat Muffins with Greek Yogurt

These easy Peanut Butter Banana Oat Muffins with Greek Yogurt make a great on-the-go snack for babies and toddlers! Freeze extras and microwave in 10 seconds.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings 35 mini muffins

Ingredients

  

1 cup mashed ripe banana (about 2 medium bananas)

½ cup whole milk Greek yogurt

½ cup natural peanut butter

¼ cup maple syrup

2 large eggs

1 tsp vanilla extract

1 cup rolled oats

¾ cup all-purpose flour (or whole wheat flour for more fiber)

1 tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon (optional)

¼ tsp salt

Instructions

 

1. Preheat your oven to 350°F (175°C). Grease muffin pan if not using non-stick silicone.

2. In a large bowl, mash bananas until smooth. Add Greek yogurt, peanut butter, honey, eggs, and vanilla. Whisk until fully combined and smooth.

3. In another bowl, mix together oats, flour, baking soda, baking powder, cinnamon, and salt.

4. Add dry ingredients to the wet mixture and stir until just combined. Don’t overmix!

5. Divide batter evenly into the muffin tin (they’ll be fairly full). Sprinkle a few oats on top if desired.

6. Bake for 12 minutes if making mini muffins (18-22 minutes for full size), or until a toothpick inserted in the center comes out clean.

7. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

This recipe usually yields 35 mini muffins for me. I love using this muffin pan – food pops right out, making cleanup a BREEZE!