Banana oatmeal muffins or cookies are healthy, easy and perfect base to make them the go to muffins. You can make several versions of these muffins based on the days cravings or what is present in your fridge! The best part about this recipe is that these muffins are gluten, dairy and sugar-free. These make for easy snacks or desserts. I added homemade chocolate peanut butter to these muffins to spice up the recipe and glazed them with daiya yogurt and honey based deliciousness. The beauty ofthese bananas oatmeal muffins or cookies are that they are so easy and quick to make.
These are one of my favorite baked goods to bake.
Why you ask?
Who does not love the smell of baked goods when they come out of the oven?
Who does not love to eat guilt free desserts with tea following breakfast, lunch and dinner?
Who does not love to do this with a 15 minute, easy to follow recipe?
So without any further due,
Here is Yogurt Glazed, Chocolate peanut butter banana oatmeal Muffins
Well mine turned out more like cookies, but hey they present with star and heart shaped cuteness overload.
These muffins are very moist as any good muffin recipe should be. Yet, they are completely guilt free and healthy,
another alluring trait for a muffin to make it part of my weekly diet staple. Plus they only require basic and limited number of ingredients that you may already have: ripe bananas, oats, cocoa powder, peanut butter, salt, vanilla, honey and almond milk.
For a recipe like that, as Jonathan Van Ness of Queer Eye would say, I say “Yaaaaas, queen”!
I first made some chocolate peanut butter for this recipe and of course some for later. This portion is completely optional. I just love peanut butter and chocolate, so it made it into my recipe. I added 2 cups of roasted peanuts into the blender and blended it for 3 minutes. After each minute I opened the blender and scraped the sides to help with the blending process. Then I added a pinch of salt, 2 tbsp of coconut oil (also optional), 3 tsp of honey and 1/2 cup of cocoa powder and blended it for another 2 minutes. With this I now have, homemade chocolate peanut butter in a time frame of 5 minutes.
Then, to make the muffin mix, simply tossed all the ingredients into a big bowl and mixed it until all the ingredients were mixed into the batter. Now this batter is ready to be baked! The recipe for the banana oatmeal muffins is very flexible and easily adaptable to any muffin mix-ins, I chose to add a chocolate peanut butter into my muffins today, but there is so much variety that can be explored with this recipe. These are some variations I can list off the top of my head: yogurt raspberry, chocolate chip and mint, zucchini and dates, or chocolate flax seed/chia seeds.
What is your favorite mix-in variation recipe that would go well with this recipe? Leave your ideas in the comments below.
Lastly, you can add a delicious glaze made with mixture of honey, daiya dairy free yogurt and coconut oil to drizzle over the muffins and Voila!
Peanut ButterBanana Oatmeal Muffins
Gluten-free, dairy- free and sugar-free.
This yogurt glazed banana oatmeal muffins with chocolate peanut butter take 15 minutes to bake and they are moist, healthy, and absolutely to die for!
YIELD: 12 muffins
PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes
- 2 cups of oats (quick or old-fashioned)
- 2 large very ripe bananas
- 1/2 cup of homemade chocolate peanut butter (recipe in the blog)
- 1/2 teaspoon of salt
- 1/2 teaspoon of pure vanilla extract
- 1 tbsp of raw honey
- 1/4 cup of almond milk
- For the glaze mixture:
- 1/4 cup daiya yogurt
- 2 to 3 tablespoons honey
- 1 tablespoon of coconut oil
- Preheat the oven to 350 degrees F.
- Place the all ingredients in to a medium sized bowl: oats, bananas, chocolate peanut butter, almond milk, honey, vanilla extract, and salt. Mix or blend (on low speed for 1 minute) the ingredients until all the ingredients are blended together.
- Lightly grease a 12-cup standard muffin tins or line with greased paper liners. If you are opting out to have the classic muffin, divide the batter to the muffin cups, filling each cup with three-quarters of the way to the top. You can also put spoonfuls of the mixture on to a cookie sheet or fill cookie cutters with the batter which is what I chose to do.
- Then, bake the muffins/cookies for 15 minutes and check to see if it is ready by testing the muffins with toothpick.
- While the muffins are baking, get the glaze ready by hand mixing the daiya yogurt, honey and coconut oil and leave it in the fridge until the muffins are ready.
- Remove the muffins from the pan, let it cool and glaze it with the yogurt mix. With that your delicious muffins are ready for consumption!
*Feel free to adjust the honey to your preferred sweetness.