Peanut Butter Oatmeal Muffins (vegan & gluten-free)

Megan
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5 from 5 votes

These Peanut Butter Oatmeal Muffins are a wholesome & healthy snack that are vegan, gluten-free, naturally sweetened with banana & maple syrup, and insanely delicious!

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!

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 these 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!

What do I need to make these Peanut Butter Oatmeal Muffins?

  • 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

How to make Peanut Butter Oatmeal Muffins

Step 1: Preheat the oven to 350F and grease a muffin pan (I grease mine with refined coconut oil).

Step 2: Mix together the mashed banana, peanut butter, flax egg, maple syrup, non-dairy milk and vanilla until smooth.

Step 3: Mix in the oats, baking powder, cinnamon and salt. Fold in the chopped walnuts and mini chocolate chips.

Step 4: Evenly pour the batter into the muffin pan and sprinkle with more chocolate chips. Bake!

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!

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!
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Megan

Equipment

Ingredients

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!

Nutrition information is automatically calculated, so it should only be used as an approximation.

2 Comments

  • Lindy

    April 22, 2024 at 8:25 pm

    5 stars
    Looking forward to making these! But do you think instead of the peanut butter I could use apple sauce & PB powder? Less calories?

    1. Megan

      April 24, 2024 at 10:12 am

      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!

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