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Moist Homemade Peanut Butter Banana Bread Muffins with Oat Crumble

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These moist and tender muffins combine the rich flavor of peanut butter with sweet ripe bananas, topped with a crunchy oat crumble. Perfect for an easy breakfast or snack.

Ingredients

Scale
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup smooth peanut butter (natural preferred)
  • 1/3 cup vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon (optional)
  • 2 tbsp unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin by lining with paper liners or greasing well.
  2. Make the oat crumble topping: In a small bowl, combine 1/2 cup rolled oats, 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the oats until crumbly. Set aside in the fridge.
  3. Prepare the muffin batter: In a large bowl, mash the ripe bananas until mostly smooth with a few lumps. Stir in 1/2 cup peanut butter, 1/3 cup oil, 2 eggs, and 1 teaspoon vanilla extract until combined.
  4. Mix dry ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/3 cup brown sugar.
  5. Combine wet and dry ingredients: Pour the dry ingredients into the banana mixture and gently fold with a spatula until just combined. Do not overmix.
  6. Fill muffin cups about 3/4 full with batter.
  7. Sprinkle the oat crumble topping generously over each muffin and press lightly to adhere.
  8. Bake on the middle rack for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender and moist. Use very ripe bananas for best sweetness and moisture. Keep the butter cold before mixing the crumble topping and chill it before baking to achieve a crisp texture. Start checking muffins at 18 minutes to avoid overbaking. Muffins store well in an airtight container for up to 3 days or freeze individually for up to 3 months.

Nutrition

Keywords: peanut butter banana muffins, oat crumble topping, easy breakfast muffins, moist banana bread muffins, homemade muffins

Find it online: https://junomeals.com/moist-homemade-peanut-butter-banana-bread-muffins-with-oat-crumble-recipe-for-easy-breakfast/