Peanut Butter Oatmeal Muffins (Vegan & Gluten-Free)
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These Peanut Butter Oatmeal Muffins are a wholesome & healthy snack that are vegan, gluten-free, naturally sweetened with banana & maple syrup, and insanely delicious!
Is there anything better than the combination of peanut butter, banana and chocolate chips? These vegan & gluten-free Peanut Butter Oatmeal Muffins are a great option for a grab & go breakfast since they’re basically oatmeal in muffin form.
Made with oats, banana, peanut butter and chocolate chips for a treat – these muffins are easy to make with wholesome ingredients, incredibly moist, super delicious, and sure to be a new family favorite!
Why You’ll Love Peanut Butter Oatmeal Muffins
- Wholesome ingredients – it’s essentially oatmeal in muffin form, and we all know the health benefits of oatmeal (heart healthy, high in fiber and protein, promotes a healthy gut, etc.). These muffins are naturally sweetened with a banana and maple syrup, and have peanut butter for protein which will help stabilize your blood sugar levels.
- Freezer-friendly – pop these muffins in the freezer, then grab one whenever the craving strikes (microwave them for about 45 seconds or until warm). They make for a great grab & go breakfast or mid-day snack.
- Delicious flavor – is there anything better than peanut butter, banana, oatmeal, and chocolate chips all wrapped up into muffin form? They’re soft, moist and full of flavor. You’re sure to love these!
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Ingredients Needed
- Quick Oats – this recipe uses quick-cooking oats for the best texture. Use certified gluten-free oats if needed.
- Banana – just one ripe banana to add sweetness and moisture to the muffins.
- Peanut Butter – I use all natural peanut butter (only ingredients are peanuts and salt). If you’re allergic to peanut butter, feel free to substitute for any other nut/seed butter.
- Maple Syrup – to add some natural sweetness.
- Ground Flaxseed – we’re going to make a flax egg to help bind the ingredients together. It’s really easy to make, all you need is ground flaxseed and water.
- Non-Dairy Milk – I use soy milk. Any non-dairy milk will work.
- Vanilla Extract – to add a depth of flavor.
- Baking Powder
- Cinnamon
- Salt
- Chopped Walnuts – to add extra nutrients and crunch.
- Vegan Mini Chocolate Chips – I use these vegan mini chocolate chips.
How to Make Peanut Butter Oatmeal Muffins
- Preheat the oven to 350F and grease a muffin pan (I grease mine with refined coconut oil).
- Mix together the mashed banana, peanut butter, flax egg, maple syrup, non-dairy milk and vanilla until smooth.
- Mix in the oats, baking powder, cinnamon and salt. Fold in the chopped walnuts and mini chocolate chips.
- Evenly pour the batter into the muffin pan and sprinkle with more chocolate chips. Bake!
More Healthy Snack Recipes:
- Healthy Blueberry Muffins (vegan & gluten-free)
- Zucchini Chocolate Chip Muffins (Vegan & Gluten Free)
- Easy Granola Yogurt Cups
- Banana Bread Oatmeal Cookies
- Healthy Banana Bread Bars
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Peanut Butter Oatmeal Muffins (vegan & gluten-free)
These Peanut Butter Oatmeal Muffins are a wholesome and healthy snack that are vegan, gluten-free, naturally sweetened with banana and maple syrup, and insanely delicious!
Ingredients
- 1 flax egg, 1 tablespoon ground flaxseed mixed with 3 tbsp water
- 1 banana, mashed
- ½ cup peanut butter
- 1 cup non-dairy milk
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups quick oats, use certified GF if needed
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped walnuts
- ½ cup vegan mini chocolate chips , plus more for topping
Instructions
- Preheat oven to 350℉. Grease a muffin pan.
- Prepare the flax egg by mixing the ground flaxseed meal and water. Let sit for 5 minutes to gel.
- In a medium bowl, mix together the flax egg, mashed banana, peanut butter, non-dairy milk, maple syrup, and vanilla extract until combined.
- Stir in the oats, cinnamon, baking powder, and salt.
- Fold in the walnuts and chocolate chips.
- Evenly distribute the batter in the muffin tins. Sprinkle extra chocolate chips on top (if desired). Bake for 23-25 minutes.
- Let cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy!
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These look delicious, but does this work with almond butter instead of peanut butter?
Yes almond butter will work just fine! Let me know if you try it!
Hi can you use an egg instead of flax seed water?
I haven’t tried it, but it should work (use only 1 egg). Let me know if you try it!
Looking forward to making these! But do you think instead of the peanut butter I could use apple sauce & PB powder? Less calories?
Hi Lindy, are you using PBFit? If so, I would recommend adding water to the PBFit as instructed on the product label to turn it into a peanut butter consistency, that should definitely work! Using just the powder will make the muffins too dry. And I wouldn’t recommend substituting applesauce for peanut butter. I hope you enjoy!