InBreakfast, Recipes, Snacks

Peanut Butter Banana Oat Muffins

Tasty, naturally sweetened and freezer-friendly, these blender peanut butter banana oat muffins make a great hand-held snack for Baby-Led Weaning, adults, toddlers and kids.

I started Everly’s Baby-Led Weaning journey when she hit 6 months old. However, I was not ready for that step at the time. So we bounced back to purees until I was ready.

I was nervous, maybe like any first-time mom about choking {which before you say it, can still happen – I know}. I decided to wait until Everly was 7-7.5 months to dive in full-force. And to be honest, when we started the second time around it went way better as I was more comfortable.

peanut-butter-banana-oat-muffins

It’s so exciting watching her try new foods, discover what she loves, what she doesn’t really like, and see her reaction when she wants more of something she loves. We have also been working on her sign language for “more”, “all done”, and “drink” during mealtimes.

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WHAT ARE PEANUT BUTTER BANANA OAT MUFFINS

Naturally sweetened, freezer-friendly blender muffins.

Oatmeal is something that has grown on me over the years. I wouldn’t say it was a food I wouldn’t eat, but it was a food that I wouldn’t pick first if I had a choice. Now, I have oatmeal a couple of times a week, especially this tasty oatmeal bake.

I wanted to make mini-muffins for Everly for a quick snack or breakfast. I knew going hand-held size using my mini muffin pan would be great for her, even tho I still quarter these peanut butter banana oat muffins for her, they are the perfect size for little hands.

peanut-butter-banana-oat-muffins

When I took out the ingredients to make these muffins, I knew just by looking at what was in front of me that I could throw all the ingredients into the blender for a quick, easy and less mess mix.

Not only did the blender save me less mess, but also time. I call that a WIN in my books as a busy working mama.

HOW TO MAKE PEANUT BUTTER BANANA OAT MUFFINS

Mini muffins made with whole ingredients using a blender.

This is not an overcomplicated recipe. These peanut butter banana oat muffins are so easy to make using your blender, a few measuring spoons and cups. The best part, everything goes into the blender!

The Ingredients You Will Need:

Here Are The Tools You’ll Need:

peanut-butter-banana-oat-muffins

HOW TO STORE MUFFINS

Freezer-friendly storage for a quick grab and go snack or breakfast.

These peanut butter banana oat muffins are great stored in the freezer, either in a freezer-safe container or freezer Ziploc bag. Since we’ve started camping I have a bunch of these frozen in the freezer at the camper. I just take out what I need, quick thaw in the microwave or a few hours on the counter and voila, a perfect and healthy snack is ready.

You can also store these in an airtight container on the counter for 3-4 days.

PS. Here are some other recipes that contain oatmeal:

Yield: 24

Peanut Butter Banana Oat Muffins

peanut-butter-banana-oat-muffins

Tasty, naturally sweetened, and freezer-friendly, these blender peanut butter banana oat muffins make a great hand-held snack for Baby-Led Weaning, adults, toddlers and kids.

Prep Time 8 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 28 minutes

Ingredients

  • 1 cup Bananas
  • 2 Eggs, large
  • 1/4 cup Maple syrup, pure
  • 1/4 cup Peanut butter, slightly melted
  • 2 tbsp Olive oil, extra virgin
  • 1/4 cup Greek yogurt, plain
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 2 cups quick oats

Instructions

  1. Preheat the oven to 350 F.
  2. Mash the bananas until well combined.
  3. To your blender add, bananas, eggs, and peanut butter (slightly melted). Blend until combined.
  4. Add in your oil, yogurt, baking powder, baking soda, and cinnamon. Blend until combined.
  5. Blend in your quick oats.
  6. Spray a mini muffin tin with oil.
  7. Evenly add muffin mixture to the mini muffin tin, filling 3/4 way full.
  8. Bake for 8-10 mins, until golden brown.
  9. Let cool for 5 minutes. Remove and add to a cooling rack and cool for 10 minutes before serving.
  10. Repeat until all muffins are made.
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