By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 18
116 cal · 35 min
Healthy Peanut Butter Banana Oat Muffins
Recipe GLPR00421ca920fff0
These nutritious muffins combine the natural sweetness of ripe bananas with creamy peanut butter and wholesome oats, creating a naturally gluten-free breakfast treat. Eggs and Greek yogurt provide protein and moisture, while applesauce and banana act as binding agents and natural sweeteners. Perfect for meal prep or a quick morning bite.
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Ingredients
1 cup almond flour
1 cup oat flour
2 teaspoons baking powder
2 ripe bananas, peeled
¼ cup creamy peanut butter
2 large eggs
½ cup plain Greek yogurt
½ cup unsweetened applesauce
2 teaspoons vanilla extract
Non-stick cooking spray
Directions
Preheat your oven to 350°F. Lightly spray a standard 18-cup muffin tin with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the almond flour, oat flour, and baking powder until well combined. Set the dry mixture aside.
Add the peeled bananas, peanut butter, eggs, Greek yogurt, applesauce, and vanilla extract to a blender. Blend on high speed for approximately 30 seconds, until the mixture is completely smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together with a spatula until just combined—do not overmix, as this can result in tough muffins.
Divide the batter evenly among the 18 muffin cups, filling each about three-quarters full.
Bake for 20 to 25 minutes, or until the edges are light golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 10 minutes. Transfer to a wire rack to cool completely before serving.
Comments
This recipe hits the Charlotte grocery sweet spot: all ingredients are in stock year-round at any Harris Teeter, Food Lion, or Walmart, with peanut butter a North Carolina staple and bananas commodities. Cost per serving runs under forty cents when you buy store-brand peanut butter and eggs, well below a bakery muffin. The 35-minute time is honest if you account for mixing and baking; a home baker won't save time here. The real win is batch cooking—18 muffins freeze beautifully and reheat in seconds for weekday breakfasts, making this genuinely family-friendly despite the almond flour suggesting fussiness. The only nudge down: oat flour and almond flour together add mild cost and require a standard grocery stop rather than bare-bones staples, which keeps it from a perfect 5.0.
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