Remember when I mentioned operation: use up the excessive amount of oatmeal I have bought?  Yeah, I’m still working on that.  But you know what – now I’ve created the opposite problem!  I’ve found so many great oatmeal recipes that I’m going to end up buying more after it’s all gone so I can try them all.  That’s okay with me!  These muffins taste just as the name would imply, like peanut butter and banana.  The two flavors are well balanced, and the oatmeal provides texture and a bit of chewiness, which I loved.  These are delicious even with no topping at all but I found I preferred them as seen here, with a small spread of peanut butter and a banana slice on top.



1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk


  • 01

    Preheat the oven to 350˚ F.  Line 18 muffin cups with paper liners.  In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt.  Stir together with a fork to blend.  In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth.  Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended.  Divide the batter between the prepared muffin cups.  Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.


  • Bananas and peanut butter are just two of those ingredients that were meant to be paired together! These muffins sound delicious, and are gorgeous with a spread of pb “frosting”.

  • wow! these are my fav things: oatmeal, banana and peanut butter. i def need to try these then. what am i waiting for?? :)

  • doesnt that always happen , you find a way to use something up, everyone loves it and you have to buy more….sigh….it sounds like yoiu have a real winner here….I hadnt thought of combining oatmeal and peanut butter, but it sounds devine!!
    thanks for sharing!

  • Oh how YUMMY!
    I will definitely be writingng this down and trying it!


  • These look great and I have all of the ingredients! Love peanut butter!

  • HB

    YUM! Just made my son a PB & banana sandwich for school today :)) Will have to try these soon!

  • Oh my goodness! I just made a batch of whole wheat banana muffins today, so I used up all of my bananas! I wish I would have tried peanut butter and oats with it! Next time, though!

  • I love making muffins, I will definitely have to give these a try!

  • This looks fabulous (of course anything with peanut butter does) and I have a bananas!

  • Sara

    These look heavenly! I just made blueberry banana bread over the weekend with our very ripe leftover bananas. I can’t wait to try this recipe. Thanks, Annie!

  • I’ve found another great recipe about oatmeal..please have a look at the link below..:) Lovely muffins anyway!

  • thehungrypanda

    these look SO good. i will definitely have to bake them at some point this week. like — tomorrow =]

  • Yum! I just made these because I had exactly the right amount of ripe bananas, oatmeal, and buttermilk leftover from other baking adventures. What a nice coincidence! They are very good, by the way. :)

  • The peanut butter spread on top sounds so nice – these would be awesome as a brunch snack on the weekend, yum!

  • Amanda

    I know for banana bread you’re supposed to use very ripe bananas with brown spots – is it the same for these or would bananas that are ripe to the point of being yellow be okay… I’m impatient :)

  • These are decadent! Too good….D

  • Annie

    Yes, I would say you always want them to be at least yellow (no green at all), but if they aren’t crazy ripe it’s okay. The banana flavor may just not be quite as prominent, but it will still be there. I often can’t wait for totally ripe bananas either :)

  • michelle

    how did you know? i had three bananas out on the counter just waiting for a good recipe to come along … and here it is! i made these last night subbing whole grain flour and they are delicious and feel healthy enough to serve for an everyday breakfast. thank you! :)

  • I can almost smell these baking now–yum!! How good would it be with a chocolate peanut butter as the frosting? Noooow we’re talking :-)

  • Annie

    Hi Annie,

    Is there anything I can use in place of buttermilk? Would regular milk suffice? Thanks! I really enjoy your blog!

  • Annie

    Hi Annie,
    Try Googling buttermilk substitutions. I think you can make your own with regular milk and lemon juice, but I have never tried it myself.

  • Just made some muffins today, no PB though, but this gives me a pretty good idea for next time :-). Pretty healthy recipe, nice….

  • I will be making these over the weekend. Thanks!

  • mmm, I love peanut butter and bananas.

  • My all time favorite flavor combo…pb & banana! Yum!

  • Annie…
    I’m so excited to try this, my kinda baking, all low fat.
    I love your site.
    thanks so much for this great recipe.

  • Thank you! I just happened upon your blog as I was searching for oatmeal banana muffin recipes. My friends are coming over before the Farmer’s Market tomorrow and I have mushy bananas to use up. So, this is perfect.

    And I went ahead and subscribed to your blog. Love it!

  • Caitlyn

    Oh my gosh, thank you for these! I had some overripe bananas on my counter and…well, now my apartment smells amazing. We’ll be eating these for breakfasts this weekend for sure!

  • Pippa

    Made these this past week for my little boy to have as a snack at school and he raved about them! Will definitely make them again!
    I did find that the recipe was huge! I baked up half a recipe and still got 12 muffins out of it, which was more than enough.

    You never disappoint Annie! Another great one.

  • keena

    Made these last week and brought some into work. EVERYONE loved them.
    Fantastic, easy recipe. Just follow the instructions and they are perfect. I made a pb icing out of pb, butter, 10x sugar and milk to top them and a sprinkle of flaked sea salt. Everyone thought it was a gourmet item. Love it!

  • these were great! i made them to take camping with us over memorial day weekend. SOOO yummy.

  • Just made these this morning, and they were delicious! I’m so happy to have a muffin recipe that doesn’t include any butter or oil. We’ll be enjoying these for breakfast all week!

  • kelly

    what do you think about adding bacon to the muffin?

  • Erin

    Thanks for such a great recipe Annie! Made these this morning and they are fabulous! Much appreciation for helping me curb my peanut butter pregnancy craving!

  • Annie

    Honestly, that sounds really gross to me. But you can do what you want.

  • kelly

    I was just wondering because lately all i have been seeing is bacon peanut butter and banana recipes

  • Jesse

    Hi Annie, these look great! I’ve read all the comments, and I just can’t wait to try these for myself tomorrow!
    Just a quick question/double check; you haven’t done anything to the peanut butter, right? It’s just regular on top?
    Thanks so much!

  • Annie

    Yep, just a spread of peanut butter.

  • Amy

    These are fabulous! I added a little coconut oil, used whole wheat flour, and reduced the sugar to 1/2 cup. They turned out just right.

  • Michaela

    Annie, I made these and loved them! My favorite way to eat bananas is with peanut butter, so these were perfect. Being a college student on a snow day, I couldn’t get buttermilk so I just used regular milk. I thought they tasted great, but I will have to try them the original way too! Thanks so much for the recipe, I know it’s going to be one I make over and over again. I loved that they were healthier in comparison to other muffin recipes too. I did add chocolate chips to the second smaller batch though :) yum!

  • LB

    Great recipe! Easily veganized. I also added grated carrots, and used whole wheat pastry flour. My 20 month old loves them.
    Thanks for posting.

  • Made these today- SO GOOD!! Made of all things I love so had to try them. Thanks for the recipe, I’ll make sure and give you the credit on my blog post ;)

  • Leslie

    I made these last night, yummy! I substituted nutella for the peanut butter in the muffin and then topped them with regular peanut butter as you suggested. My co-workers were very greatful!

  • These were fantastic – so incredibly moist. My brother will appreciate his care package!

  • Rebecca

    Just curious, do you know the nutritional info? Fat/cal/sug/fiber/protein etc?

  • Annie

    Please see the FAQ page :)

  • Nicole

    Is there a cheaper place to buy oats and flour then from the store? I love baking for my kids, but I’m having a hard time find the basics on sale that often.

  • Annie

    I suppose you could try finding bulk bins or something but oats and flour are already pretty cheap.

  • Tammy

    I made these today with Bananas I had that were getting spotted.
    OMG These are Awesome!!! My hubby and son are going crazy about them. Unfortunately my other son is allergic to PB, Banana, and Oats. So I made him a Choc. Mug cake so everyone got a treat. Thanks for the recipe, This is definately a keeper.
    I used Jumbo eggs and got 20 muffins.

  • Shaylin

    Does it make a difference if you use old fashioned oats vs. quick oats? I only have quick oats on hand so I will probably try it anyways, but thought I would check to see if anyone else had tried it that way.

  • Michelle Webb

    Very good recipe. I added mini chocolate chips to mine and they are so yummy!

  • Annie

    In this particular recipe, either type of oat will probably work. Enjoy!

  • Becky

    What is the frosting made from? Can’t find it anywhere.

  • Annie

    It’s not frosting, just peanut butter.

  • Those look super yummy!

  • HaLee Webster

    These look fabulous! Try “whipping” the peanut butter for the top first. Just put it in bowl and whip with a hand mixer for about 2 minutes until it becomes lighter in color and texture. It spreads and feels like frosting. We do this with some other muffins and it is perfect!

  • Barbara

    I just made these and they were wonderful!! I used 1 cup whole wheat pastry flour and 1/2 c. all purpose flour. I didn’t have any buttermilk but I had some milk that had gone sour so I used that and it turned out perfectly! Definitely a keeper!

  • Jennifer

    Peanut butter and bacon muffins are so yummy!

  • Anna

    Hello! I happened across this recipe from pinterest and I want to try these muffins! Just a quick question, do you think yogurt is an OK substitution for the applesauce or do you think grated apple would be better? Thank you!

  • Stephanie

    These were yummy, definitely tasted healthy! (; going to be a great start to the day tomorrow!

  • TES

    I just made these… substituted oil for the applesauce (I didn’t have any on hand) and put dollops of homemade preserves in the middle of each muffin before baking. YUM! Thanks!

  • TES

    I just made these… substituted oil for the applesauce (I didn’t have any on hand) and put dollops of homemade preserves in the middle of each muffin before baking. YUM! Thanks!

  • Lesleyrhunt

    any idea on the nutritional value on these awesome muffins?

  • Anonymous

    No, sorry. See the FAQ page. Thanks!

  • Ecoccia33

    what if you dont have buttermilk? can you use skim or 1%?

  • annieseats

    Please see the FAQ page.

  • Kgirl2010

    I added a teaspoon of cinnamon and it was delicious! just added a tough of spice and sweetness :) wonderful recipe!

  • Jessica

    oh my gosh these are so good! i was just looking for a recipe to use up some ripe bananas and SO glad i chose this one! i love bananas and pbutter and i do believe i have a new fav. muffin….def. going to let bananas get overly ripe more often :) Thanks so much!

  • Shortevette

    I’m going to make these today and I am going to try 3T peanut butter and 3T nutella. I think they are going to taste amazing. I will let you know in a couple of hours :)

  • Isabelle

    I substituted the buttermilk for greek plain yogurt, and they turned out delicious!

  • Jess

    Thanks for the recipe! Veganized it, cut back on the sugar and used whole wheat flour. A nice tasty protein filled snack for my hungry troops.

  • This was great. The recipe was enough to make 24 in my cupcake pans. And I substituted the buttermilk with 1 Tbsp. of lemon juice and enough milk to make 1 cup. I also added a handful of unsweetened coconut and two handfuls of chocolate chips to the second batch of 12 :)

  • C;

    Very pleased!! I was craving muffins with banana, oatmeal and peanut butter, and I found this recipe. Thank you very much for sharing! I am pleasantly surprised at how hearty, yet light the muffins turned out. I do typically use applesauce, but was out, so used oil. I also had to substitute almond unsweetened milk. I found the muffins to be just right without the additional peanut butter on top this time. Cheers to you and your yummy recipe!! C;

  • Lis

    Super Yummy! Made them with spelt flour and rice milk and a bit of apple cider vinegar.

  • Nicki C

    These are DELICIOUSLY creamy, moist and tasty. I lve that they have no added oil. Yummy!

  • Naomi

    I was hoping to make these for my son for school, but he can’t bring anything with peanut butter. Can I substitute more applesauce or bananas?

  • annieseats

    I would recommend using a non-peanut butter based recipe. Good luck!

  • greenspade

    made these today…i got a little carried away and used too much of the following: bananas, oats, buttermilk and applesauce. i also added chocolate chips (a little more than a cup). even with all the extra stuff these muffins came out great – they were enjoyed by all. thanks for yet another winner!

  • Melissa

    What if you used “no nuts” or “pea butter” (fake nut free peanut butter) in place of the peanut butter? I might try it for my son’s lunches! :)

  • Theresa

    Annie, these are absolutely delicious! I substituted the all-purpose flour for whole wheat pastry flour, and accidentally doubled the amount of peanut butter (when I glanced at the screen I thought it said 1 cup of creamy peanut butter, then when I was about to ladle the batter I thought “this looks a bit runny” and that’s when I noticed it was supposed to be 6 T of peanut butter, not one cup! These are moist and delicious. The next time we might add dark chocolate chips to the batter, or whip Nutella for a frosting- although it doesn’t need either.Thank you so much for an incredibly scrumptious muffin!

  • Oh goodness, great stuff! I added mini chocolate chips and it was delcious! Thank you!

  • Sabrina

    I just made these on impulse (I’m a student and craving everything that’s sweet) and they are so yummy! I used bread flour and skim milk because I wanted to experiment, and they came out extremely fluffy and moist. Next time I’m going to add a cup of peanut butter because I would’ve liked to taste it more. Thank you for the recipe!

  • Nicole Baldridge

    Delicous, just made but added chocolate chips. Perfect fluffiness and just mmmmmm. Can’t even describe it. I would probably half the recipe if making it again because it did make the full 18 muffins like promised. Peanut butter “frosting” is delicious on them fresh out of the oven.

  • Mrs. Smith

    Thank you for the recipe for these, Annie! They’re wonderful! My almost-two-year-old daughter loves them. I made a half batch and got 11 large muffins. I could’ve had a 12th if I hadn’t filled the others so full. I added .5 cup mini chocolate chips and used about 3 TBS extra banana mash in place of the applesauce which I didn’t have. The batter was a bit liquidy but it certainly didn’t hurt anything. I’ll definitely make these again. Next time, I may experiment with replacing some of the brown sugar with honey.