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Baking recipe · from the recipe book

Peanut Butter Banana Blender Oat Muffins

Flourless, tender, banana-rich muffins made from blended oats, with a nutty peanut butter depth, honey sweetness and a soft, springy crumb.

Peanut Butter Banana Blender Oat Muffins

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 2½ medium300 gBananavery ripe, broken into chunks
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatroom temperature
  • ⅓ cup90 gPeanut butter, no salt addedwell stirred
  • ¼ cup90 gHoney
  • 2 large100 gEggsroom temperature
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 tsp4 gCanola oilfor greasing the pan
  • 1½ tsp6 gVanilla extract
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¼ tsp2 gSalt
  • 1⅛ tsp3 gGround cinnamon

Steps

  1. Heat the oven to 350°F (175°C) and brush the 12 cups of a muffin pan with the canola oil.
  2. Put the oats in a blender and blend about 30 seconds into a fine oat flour.
  3. Add the baking powder, baking soda, salt and cinnamon to the blender and pulse a few times to mix them into the oat flour.
  4. Add the banana, Greek yogurt, peanut butter, honey, eggs, milk and vanilla to the blender and blend until smooth and thick, scraping down the sides once, about 45 seconds.
  5. Let the batter rest in the blender 10 minutes so the oat flour hydrates and thickens.
  6. Pour or spoon the batter evenly into the 12 muffin cups, about three-quarters full.
  7. Bake 20 to 24 minutes, until the tops are domed, golden brown and spring back when pressed and a toothpick in the center comes out clean.
  8. Cool in the pan 10 minutes, then run a knife around each muffin, lift them onto a rack and cool 10 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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