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.
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!