Blender Peanut Butter Banana Oatmeal Muffins are the perfect mini breakfast bites. They are super yummy yet wholesome, healthy and flourless. They also contain no refined sugars or added fats and are totally kid-approved!

Yum

What to do when you have a bunch of overripe bananas sitting in your kitchen? Most people would say, “Make banana bread!” However there is one problem with this suggestion…I don’t bake! I have a slight problem with measuring (read between the lines…I don’t ever really measure anything) so that doesn’t work out so well for baking in my experience. I certainly didn’t want to throw out the bananas and I already had plenty of frozen bananas in the freezer for smoothies, so I needed to figure out something. And for some reason, I felt like baking 🙂

I set out to find something to make with my overripe bananas and stumbled across this recipe for these Blender Banana Oatmeal Muffins from Well Plated and thought that they would be perfect for my needs, didn’t seem to fussy with the baking stuff and sounded delish!

I substituted the greek yogurt for applesauce, since I didn’t’ have any greek yogurt on-hand and really didn’t feel like making a trip to the store. I also added peanut butter because I have a slight obsession with it and thought that it sounded like a great addition. I mean banana, peanut butter and honey just go together right? Well Elvis sure thought so 😉

These Blender Peanut Butter Banana Oatmeal Muffins are super moist thanks to the overripe bananas and the applesauce, but they are a bit dense (like most muffins) which doesn’t bother me, but just setting expectations so I don’t hear about it later 😉 They are also not super sweet (no refined sugar) but the bananas and honey give them just enough sweetness to make me happy 🙂

I made these while the boys were playing at the park and when they walked back in the door they were both pleasantly surprised with the yummy smells in the house from the fresh baked muffins!

I didn’t tell either one of them that the main ingredients in my banana oatmeal muffins were bananas, oatmeal, peanut butter and honey! I also didn’t tell them that there wasn’t any sugar, flour or oil in them either…but in my defense, they didn’t ask 😉 Lil man eagerly grabbed the still warm muffins and chowed down! He said, “Mmmm…these are good muffins!!” That certainly put a smile on my face!!!!

He ate several of them (his choice over many other options that we had on hand) for snacks over the weekend. In fact, I packed up a bag of them to take with us to the pool Sunday afternoon and we ate them pool-side. YUM 🙂

Next time I want to try adding some yummy add-ins! I am thinking chopped nuts, dried fruit, fresh fruit or even substituting the peanut butter for pumpkin! Yes!! Let’s jump in with both feet to pumpkin mania!!

Here is your recipe for Blender Peanut Butter Banana Oatmeal Muffins:

5.0 from 1 reviews

Blender Peanut Butter Banana Oatmeal Muffins

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Becky's Best Bites

Serves: 60

Ingredients

• 6 large, overripe bananas
• 2 large eggs
• 1 snack-size cup (4 oz.) applesauce
• ⅓ cup creamy peanut butter
• 2-3 tbsp. honey
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• ⅛ tsp. sea salt
• 6 cups oats (old fashioned or quick cooking)
• Optional mix-ins: mini chocolate chips, chopped nuts, dried fruit, fresh fruit or substituting the peanut butter for pumpkin

Instructions

1. Preheat oven to 400 F.
2. Spray mini muffin pans with nonstick cooking or baking spray and set aside.
3. Peel bananas, break up into large chunks and place in the bowl of a high speed blender or food processor and blend or process on high until smooth.
4. Add eggs, applesauce, peanut butter, honey, baking powder, baking soda, cinnamon, nutmeg and sea salt. Pulse to combine.
5. Add oats and blend or process on high until the batter is smooth and the oats are broken down.
6. Gently fold in optional mix-ins, if using.
7. Spoon the batter into the mini muffin tins, careful to not overfill by leaving a little space for rising while the muffins are baking.
8. Bake for 12-15 minutes, or until the tops of the muffins have browned slightly and are cooked through.
9. Remove from oven and let the muffins cool for about 10 minutes in the pan.
10. Remove the muffins from the pan and enjoy!
11. Leftover muffins can be stored at room temperature in an air-tight container for up to 3-4 days or freeze for up to 2 months.

Notes

This recipe can be halved, if desired.

3.5.3251